Lemon Garlic Salmon Fillets
with Creamy Linguine and Baby Broccoli
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
6 ounce
Baby Broccoli
1 unit
Lemon
2 clove
Garlic
10 ounce
Skin-on Salmon
(ContainsFish)6 ounce
Linguine
(ContainsWheat)½ tablespoon
Tuscan Heat Spice
¼ cup
Cream Cheese
(ContainsMilk)Not included in your delivery
3 tablespoon
Butter
(ContainsMilk)3 teaspoon
Olive Oil
Kosher Salt
Pepper
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.