avec aneth et choux de Bruxelles rôtis
Ces pâtes rapides à préparer qui débordent de saveurs sont accentuées d’aneth frais et de zeste de citron! Saupoudrez le tout de flocons de piment pour y ajouter un peu de piquant et de couleur! Ingrédients : Filets de saumon • Linguines (semoule de blé dur, eau, jaune d'œuf liquide, œufs entiers liquides) (œuf, blé) • Choux de Bruxelles • Citron • Fromage à la crème (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) (lait) • 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 pour sauce crémeuse (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) (blé) • Aneth • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Filets de saumon, avec la peau
250 g
Citron
1 unit(s)
Fromage à la crème
2 unit(s)
Mélange d'épices pour sauce crémeuse
10 g
Sel d’ail
4 g
Aneth
7 g
Choux de Bruxelles
170 g
Linguines faîches
227 g
Parmesan, râpé grossièrement
0.25 cup
Butter*
1 tbsp
Huile*
1.5 tbsp
Poivre*
0.125 tsp
Sel*
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
