with Dill and Roasted Brussels Sprouts
Ingredients: Salmon fillets • Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Brussels sprouts • Lemon • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Dill • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Lemon
1 unit(s)
Cream Cheese
2 unit(s)
Cream Sauce Spice Blend
10 g
Garlic Salt
4 g
Dill
7 g
Brussels Sprouts
170 g
Fresh Linguine
227 g
Parmesan Cheese, shredded
0.25 cup
Butter*
1 tbsp
Oil*
1.5 tbsp
Pepper*
0.125 tsp
Salt*
3 tsp
- Before starting, wash and dry all produce. To a large pot, add 10 cups water and 3 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Preheat the oven to 450˚F.
- Trim bottoms, then quarter Brussels sprouts.
- To a parchment-lined baking sheet, add Brussels sprouts and 1 tbsp (2 tbsp) oil. Season with pepper and half the garlic salt, then toss to coat.
- Roast in the middle of the oven for 5-6 min, until slightly softened.
- Meanwhile, zest lemon then cut half the lemon into wedges (use all for 4 servings).
- Roughly chop dill.
- Pat salmon dry with paper towels. Season with pepper and remaining garlic salt.
- After 5-6 min, carefully remove Brussels sprouts from the oven. Stir, then push Brussels sprouts to one side.
- To the baking sheet, transfer salmon, skin-side down, next to Brussels sprouts. Drizzle 1/2 tbsp (1 tbsp) oil over salmon, then sprinkle half the lemon zest over top.
- Roast in the middle of the oven for 7-9 min, until Brussels sprouts are golden and tender and salmon is cooked through.**
- Meanwhile, heat a large non-stick pan over medium-high.
- Add linguine to the boiling water. Cook uncovered for 1-2 min, stirring occasionally, until tender.
- Reserve 1 1/4 cups (2 1/2 cups) pasta water, then drain.
- When the pan is hot, add Cream Sauce Spice Blend and 1 tbsp (2 tbsp) butter. Cook for 30 sec, stirring occasionally, until butter melts and mixture is combined.
- Add cream cheese and 1 cup (2 cups) reserved pasta water to the pan. Bring to a simmer, stirring often, until mostly smooth.
- When sauce comes to a simmer, add linguine, Parmesan and remaining lemon zest. Reduce heat to medium. Season with pepper.
- Cook for 1-2 min, stirring often, until cheese melts and sauce thickens and coats linguine. (TIP: Add remaining reserved pasta water if sauce reduces too much.) Remove the pan from heat.
- Add Brussels sprouts and 1 tsp (2 tsp) dill to the pan with linguine, then toss to combine.
- Divide linguine between plates, then top with salmon.
- Squeeze a lemon wedge and sprinkle any remaining dill over top.
910
kcal
Calories
45
g
Fat
16
g
Saturated Fat
81
g
Carbohydrate
5
g
Sugar
8
g
Dietary Fiber
46
g
Protein
165
mg
Cholesterol
4930
mg
Sodium
0.5
g
Trans Fat
1250
mg
Potassium
300
mg
Calcium
3.5
mg
Iron
