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Italian Recipes

Pesto Double Salmon Linguine

Pesto Double Salmon Linguine

Pesto Double Salmon Linguine

with balsamic roast tomatoes and courgette

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Tender Mediterranean veg and flaky baked salmon are the delicious duo that accompany the pesto coated linguine in this Italian-inspired recipe.

Tags:

Super Quick

•Family Friendly

Allergens:

Wheat

•Sulphites

•Mustard

The quantities provided above are averages only.

Total10 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Garlic

2 unit(s)

Tomato

180 grams

Dried Linguine

(Contains: Wheat May be present: Mustard, Soya)

1 unit(s)

Courgette

400 grams

Salmon

60 grams

Green Pesto

1 unit(s)

Onion

2 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

2 sachet(s)

Paprika

(Contains: Mustard)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)4157 kJ

Energy (kcal)994 kcal

Fat46.1 g

of which saturates7.6 g

Carbohydrate89.7 g

of which sugars11.4 g

Dietary Fiber6.2 g

Protein57.3 g

Cholesterol160 mg

Salt4.76 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Baking Sheet with Baking Paper

•Colander

Cooking Steps

Get Prepped

1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil a large pot of salted water for the linguine.
Peel and grate the garlic (or use a garlic press). Trim the courgette, then quarter lengthways. Cut each quarter into thirds to make 3 batons.
Cut the tomato into 2cm chunks.
Halve and peel the onion, then cut each half into 3 wedges.

TIP: If you’re in a hurry you can boil the water in your kettle.

Bake in the Oven

2

Pop the veg on a lined baking tray and toss with the balsamic glaze, garlic and half the paprika. Season with salt and pepper.
Place the salmon next to the veg, coat with a drizzle of oil and season with remaining paprika, salt and pepper.
When the oven is hot, roast on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.

Cook the Pasta

3

When the water is boiling, add the linguine and bring back to the boil. Cook until softened, 10-12 mins.
Once cooked, reserve some pasta water, drain in a colander and pop back in the pot, off the heat.
Stir through the pesto. Add a splash of pasta water to loosen the sauce if necessary. Season to taste with salt and pepper.

Dish Up

4

Divide the pasta between plates and top with the roasted vegetables and fish.

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