avec linguines fraîches en sauce à la crème
Ingrédients : Filets de saumon • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Linguines (semoule de blé dur, eau, jaune d'œuf liquide, œufs entiers liquides) (œuf, blé) • Petites tomates • Épinards • Échalote • Parmesan (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) (lait) • Mélange d’épices acidulé à l’ail (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique) (sulfites) • Ail.
Allergens
Utensils
Tags
Filets de saumon, avec la peau
250 g
Petites tomates
113 g
Crème
237 mL
Jeunes épinards
56 g
Échalote
1 unit(s)
Parmesan, râpé grossièrement
0.25 cup
Mélange d’épices acidulé à l’ail
7 g
Linguines faîches
227 g
Gousses d'ail
2 unit(s)
Sel*
0.25 tsp
Butter*
2 tbsp
Poivre*
0.25 tsp
Huile*
2 tbsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Halve tomatoes.
- Roughly chop spinach.
- Peel, then cut shallot into 1/4-inch cubes.
- Peel, then mince or grate garlic.
- To a large pot, add 10 cups water and 1 tbsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
- Pat salmon dry with paper towels. Sprinkle Zesty Garlic Blend over top, then season with salt and pepper.
- On a lightly oiled foil-lined baking sheet, arrange salmon.
- Bake in the middle of the oven for 10-12 min, until salmon is cooked through.**
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add 2 tbsp (4 tbsp) butter, then shallot, garlic and tomatoes. Season with salt and pepper. Cook for 1-2 min, stirring often, until tomatoes have softened.
- Stir in cream. Cook for 4-5 min, stirring often, until sauce has thickened slightly.
- Meanwhile, to the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
- Strain linguine, then return to the pot, off heat.
- To the pan with sauce, add spinach. Stir for 1-2 min, until spinach wilts.
- Add linguine. Toss to coat. Season with salt and pepper.
- Remove skin from salmon, if you like.
- Divide linguine with cream sauce between bowls.
- Top with salmon.
- Sprinkle Parmesan over top.
1260
kcal
Calories
86
g
Fat
39
g
Saturated Fat
77
g
Carbohydrate
4
g
Sugar
6
g
Dietary Fiber
44
g
Protein
290
mg
Cholesterol
820
mg
Sodium
1.5
g
Trans Fat
1150
mg
Potassium
300
mg
Calcium
3.5
mg
Iron
