Creamy Salmon Linguine
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Creamy Salmon Linguine

Creamy Salmon Linguine

with peas and parsley

The fat in this salmon is counteracted beautifully with the addition of bright lemon and piquant chilli. Creamy linguine and vibrant green peas may just make for the perfect combination in this seafood pasta dish.

Tags:
Optional Spice
Quick
Climate Conscious
Allergens:
Wheat
Milk
Fish
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

180 grams

Dried Linguine

(Contains Wheat May be present Mustard, Soya)

110 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Dried Chilli Flakes

2 unit(s)

Garlic

1 unit(s)

Lemon

1 sachet(s)

Vegetable Stock

120 grams

Peas

5 grams

Parsley

200 grams

Salmon

(Contains Fish)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

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Nutrition Values

Energy (kJ)3152 kJ
Energy (kcal)753 kcal
Fat31.3 g
of which saturates11.5 g
Carbohydrate80.5 g
of which sugars8.1 g
Dietary Fiber0.1 g
Protein38.8 g
Cholesterol0 mg
Salt1.15 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

Zester
Grater
Baking Sheet with Baking Paper
Colander

Instructions

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Boil a large pot of salted water
  • Peel and grate the garlic (or use a garlic press).
  • Roughly chop the parsley (stalks and all).
  • Zest and quarter the lemon.

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

Bake the Salmon
2
  • Lay the salmon onto a lined baking tray.
  • Drizzle with oil, then season with salt and pepper. Sprinkle over the lemon zest.
  • When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Salmon is cooked when opaque in the middle.
  • Once cooked, remove from the oven and set aside.
Make the Pasta
3
  • Meanwhile, add the linguine to the boiling water and bring back to the boil.
  • Cook until softened, 10-12 mins.
  • Once cooked, drain in a colander and pop back in the pot, off the heat. 
  • Drizzle with oil and stir through to prevent sticking.
Simmer the Sauce
4
  • Meanwhile, place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, add the peas and garlic. Cook until fragrant, 1 min.
  • Add the stock along with 100ml water (per 2P). Simmer until slightly reduced, 3-4 mins.
  • Stir in the creme fraiche, peas, chilli flakes (use less if you don't like spice), half the parsley and lemon juice to taste.
  • Simmer until warmed through, 1-2 mins. Season to taste with salt and pepper.
Finishing Touches
5
  • Loosen the sauce with a splash of water if you feel it's too thick.
  • Once the salmon is cooked, mix the salmon into the creamy sauce.
  • Add the cooked pasta and toss to coat.
  • Taste and season with salt and pepper.
Serve It Up
6
  • Divide your creamy salmon linguine between bowls.
  • Top with a scattering of the remaining parsley
  • Serve any remaining lemon wedges on the side for squeezing over.