Lemon Garlic Salmon Fillets

Lemon Garlic Salmon Fillets

with Creamy Linguine and Baby Broccoli

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We all know that salmon is more than just good—it’s good for you, too, thanks to an abundance of healthful omega-3s. But our chefs found a way to make the fish truly incredible with the help of garlic, lemon zest, and butter. A mix of the three ingredients is dolloped onto the fillets, coating them in rich sheen of dairy decadence. And when you consider the sides, there’s no doubt that this meal is anything less than great: linguine pasta coated in a creamy sauce with Tuscan herbs and flavorful roasted baby broccoli with crisp edges.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

6 ounce

Baby Broccoli

1 unit


2 clove


10 ounce

Skin-on Salmon


6 ounce



½ tablespoon

Tuscan Heat Spice

¼ cup

Cream Cheese


Not included in your delivery

3 tablespoon



3 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4017 kJ
Calories960 kcal
Fat54 g
Saturated Fat21 g
Carbohydrate81 g
Sugar8 g
Dietary Fiber7 g
Protein47 g
Cholesterol150 mg
Sodium290 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Aluminum Foil
Baking Sheet
Paper Towel
Large Pot
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust racks to middle and upper positions and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Trim bottom ends from baby broccoli, leaving stalks whole. Zest lemon, then cut into quarters. Squeeze 1 TBSP juice into a small bowl. Grate or finely mince garlic.


Warm 1 TBSP butter in a small microwave-safe bowl until just softened, about 10 seconds (do not melt). Stir in half the garlic, half the lemon zest, and a pinch of salt and pepper. Line a baking sheet with aluminum foil and coat with a drizzle of olive oil. Pat salmon dry with a paper towel, then place skin-side down on sheet.


Season flesh side of salmon with salt and pepper. Evenly spread garlic butter on top. On another baking sheet, toss baby broccoli with a large drizzle of olive oil and a pinch of salt and pepper. Roast salmon on middle rack and baby broccoli on upper rack until salmon is cooked and baby broccoli is tender, 10-15 minutes (the fillets may finish first).


Meanwhile, once water boils, add linguine to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain. Return empty pot to stove over medium heat and add a drizzle of olive oil. Stir in remaining garlic, remaining lemon zest, and half the Tuscan heat spice (use the rest as you like). Cook, stirring, until fragrant, about 30 seconds.


Add cream cheese, reserved 1 TBSP lemon juice, and ⅓ cup pasta cooking water to pot, stirring until cream cheese melts. Turn off heat and stir in linguine and 2 TBSP butter. Season with salt and pepper. TIP: If sauce seems dry, add more pasta cooking water, a little bit at a time, until everything is coated in a loose sauce.


Divide pasta, salmon, and baby broccoli between plates. Serve with any remaining lemon quarters for squeezing over.