Baked Salmon

and Green Pea Primavera Pasta
The perfect start to the week. Sit back, relax and enjoy dinner!
1,819 Reviews
Cals 1097 · Prot 70 · Carbs 117 · Fat 39
Family-Friendly
Try Hello Chef Now
30 min
Baked Salmon and Green Pea Primavera Pasta
The perfect start to the week. Sit back, relax and enjoy dinner!
1,819 Reviews
Cals 1097 · Prot 70 · Carbs 117 · Fat 39
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Salmon
Skin-on salmon fillet 6*
350 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Olive oil
1 Tbsp
Pasta and veggies
Linguine 5*10*11*
250 Grams
Shallots
1 Piece
Garlic cloves
2 Piece
Cherry tomatoes
150 Grams
Lemon
1 Piece
Water
150 ML
Chicken stock cube 4*5*9*15*
0.5 Piece
Parmesan 4*
30 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Cooking cream 4*
100 ML
Green peas
100 Grams

Allergens

*6 Fish, *5 Eggs, *10 Wheat, *11 Gluten, *4 Milk, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep vegetables

1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Peel and finely chop the shallots and garlic. Halve the cherry tomatoes. Grate the Parmesan.
Bake salmon

2 Bake salmon

Place the salmon fillet into an oiled baking dish, skin side up. Add a splash of water. Bake in the oven for 15 min until the salmon is cooked, but still juicy and slightly pink in the middle. Remove and discard the skin (it should peel off easily). Season with salt and pepper.
Boil pasta

3 Boil pasta

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the linguine and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.
Start sauce

4 Start sauce

Heat a pan over a medium heat with a drizzle of olive oil. Once hot, add the shallots, garlic and cherry tomatoes and cook with a pinch of salt for 3 min. Add the chicken stock cube, measured water, cooking cream and green peas. Simmer for 3 min.
Finish sauce

5 Finish sauce

Remove the pan from the heat and fold in the Parmesan (reserve some for garnish). Season with a generous squeeze of lemon juice. Check the seasoning.
Serve

6 Serve

Flake the baked salmon into chunks. Carefully fold the drained linguine and salmon chunks into the sauce. Divide the lot among plates and garnish with the remaining Parmesan and lemon wedges.
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