Pesto Salmon Linguine
with balsamic roast tomatoes and courgette
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:
Hvede
•Pesce
•Schwefeldioxide und Sulfite
•Senf
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
1 unit(s)
Courgette
200 grams
Salmon
60 grams
Green Pesto
1 unit(s)
Onion
2 sachet(s)
Balsamic Glaze
2 sachet(s)
Paprika
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3220 kJ
Energy (kcal)770 kcal
Fat30.1 g
of which saturates4.6 g
Carbohydrate89.6 g
of which sugars11.4 g
Dietary Fiber6.2 g
Protein36.9 g
Cholesterol80 mg
Salt4.7 g
Potassium661.4 mg
Calcium61.2 mg
Iron1.3 mg
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
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.
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.
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.
4
- Divide the pasta between plates and top with the roasted vegetables and fish.
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