Cajun Salmon & Gluten-Free Fresh Linguine
with Bell Pepper, Onion & Creamy Tomato Sauce
- Milk
- Eggs
- Fish
Here’s a quick, hearty weeknight dinner with bold Louisiana flair! Chicken is seasoned with a robust Cajun spice blend and served over a bed of gluten-free fresh linguine that cooks in just a minute or two. Sautéed bell pepper and onion add sweet depth while cream cheese contributes a tangy touch of luxury to the tomato sauce. Serve with hot sauce on the side for a final kick of Cajun heat!
Ingredients
1 unit
Green Bell Pepper
1 unit
Tomato Paste
1 unit
Onion
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
1 tablespoon
Cajun Spice Blend
7 ounce
Gluten-Free Fresh Linguine Pasta
(Contains: Eggs)
2 unit
Scallions
1 teaspoon
Garlic Powder
1 teaspoon
Hot Sauce
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Pat salmon* dry with paper towels; season with 1 tsp Cajun Spice Blend (2 tsp for 4 servings), salt, and pepper.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Cook salmon (skin side down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more.
Turn off heat; transfer to a plate to rest.
Pat chicken* dry with paper towels and season all over with 1 tsp Cajun Spice Blend (2 tsp for 4 servings), salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side.
Turn off heat; transfer to a cutting board.
Stir 1 TBSP butter (2 TBSP for 4 servings) into pot with sauce until melted. Stir in drained linguine and scallion whites. Season with salt and pepper.
Divide salmon and pasta between plates. Garnish with scallion greens and serve with hot sauce on the side.
Stir 1 TBSP butter (2 TBSP for 4 servings) into pot with sauce until melted. Stir in drained linguine and scallion whites. Season with salt and pepper.
Thinly slice chicken crosswise.
Divide chicken and pasta between plates. Garnish with scallion greens and serve with hot sauce on the side.
