Baked Salmon

and Green Pea Primavera Pasta

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Instructions

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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.

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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.

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3 Boil pasta

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

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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.

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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.

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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.

Tips for fussy eaters

Serve the cherry tomatoes, whole and uncooked, on the side.

Pro tip

Make sure the salmon stays pink and juicy in the middle!

The perfect start to the week. Sit back, relax and enjoy dinner!

Cooking Time: 30 min

Cals 1194 · Prot 60 · Carbs 114 · Fat 51

Ingredients

Number of people

Salmon

Skin-on salmon fillet 350 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Olive oil 1 Tbsp

Pasta and veggies

Linguine 250 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Cherry tomatoes 150 Grams
Lemon 1 Piece
Water 150 ML
Chicken stock cube 0.5 Pieces
Parmesan 30 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Cooking cream 200 ML
Green peas 100 Grams

The perfect start to the week. Sit back, relax and enjoy dinner!

Cooking Time: 30 min

Cals 1194 · Prot 60 · Carbs 114 · Fat 51

Instructions

photo

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.

photo

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.

photo

3 Boil pasta

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

photo

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.

photo

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.

photo

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.

Tips for fussy eaters

Serve the cherry tomatoes, whole and uncooked, on the side.

Pro tip

Make sure the salmon stays pink and juicy in the middle!

Ingredients

Number of people

Salmon

Skin-on salmon fillet 350 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Olive oil 1 Tbsp

Pasta and veggies

Linguine 250 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Cherry tomatoes 150 Grams
Lemon 1 Piece
Water 150 ML
Chicken stock cube 0.5 Pieces
Parmesan 30 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Cooking cream 200 ML
Green peas 100 Grams
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