Baked Salmon

and Green Pea Primavera Pasta
The perfect start to the week. Sit back, relax and enjoy dinner!
Cals 1078 · Prot 59 · Carbs 112 · Fat 40
Family-Friendly
Try Hello Chef Now
30 min
photo
The perfect start to the week. Sit back, relax and enjoy dinner!
Cals 1078 · Prot 59 · Carbs 112 · Fat 40
Family-Friendly
Try Hello Chef Now
Download PDF
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 Piece
Cherry tomatoes
150 Grams
Lemon
1 Piece
Water
150 ML
Chicken stock cube
0.5 Piece
Parmesan
30 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Cooking cream
100 ML
Green peas
100 Grams

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!

Before you start

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

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 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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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