Lemony Salmon Linguine with Brussels Sprouts
sprinkled with Toasted Panko & Scallions
- Milk
- Wheat
- Fish
Al dente linguine is tossed in a creamy Parmesan sauce—built from a cheese roux, cream cheese, and starchy pasta water—with shredded Brussels sprouts, garlic herb butter, and bright lemon zest. Pan-seared salmon is laid on top, then finished with golden toasted panko and scallion greens for a satisfying crunch. A pinch of chili flakes adds a gentle kick of heat.
Ingredients
2 tablespoon
Cream Cheese
(Contains: Milk)
8 ounce
Brussels Sprouts
1 unit
Lemon
6 ounce
Linguine Pasta
(Contains: Wheat)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Chili Flakes
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
2 unit
Scallions
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Trim and halve Brussels sprouts lengthwise; lay flat and thinly slice crosswise into shreds. Zest and quarter lemon.
Pat salmon dry with paper towels and season all over with salt and pepper.
Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1½ cups pasta cooking water (2 cups for 4 servings), then drain. (Keep empty pot handy for step 4.)
Meanwhile, melt 1 TBSP plain butter (2 TBSP for 4) in a large pan over medium-high heat. Add panko and cook, stirring, until golden and toasted, 2-3 minutes. Stir in scallion whites and season with salt and pepper. Turn off heat; transfer to a small bowl. Wipe out pan.
Heat a large drizzle of olive oil in pan used for panko over medium-high heat. Add salmon, skin side down if applicable. Cook until golden brown and cooked through, 4-5 minutes per side. Remove from pan and set aside.
Add Brussels sprouts to pan used for salmon and season with salt and pepper. Cook, stirring occasionally, until bright green and slightly softened, 4-6 minutes.
Stir in a pinch of chili flakes if desired; cook for 30 seconds more. Turn off heat.
Once linguine is drained, heat pot used for pasta over medium heat. Add cheese roux and 1 cup reserved pasta cooking water (1½ cups for 4 servings); whisk to combine. Cook, whisking, until slightly thickened, 2-3 minutes.
Reduce heat to medium low and whisk in cream cheese until melted and combined.
Add drained linguine, Brussels sprouts, garlic herb butter, Parmesan, scallion greens, half the lemon zest, and a big squeeze of lemon juice to pot with sauce. Cook, tossing, until butter has melted and pasta is coated in a creamy sauce, about 1 minute. TIP: If needed, stir in more reserved pasta cooking water a splash at a time.
Taste and season with salt and pepper. Add more lemon juice if desired.
Divide pasta between bowls and top with salmon. Sprinkle with panko and remaining lemon zest to taste. Sprinkle with a pinch of remaining chili flakes if desired. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Mar 2026- Suggestions: Consider swapping Brussels sprouts for asparagus or broccoli. Adding chicken or salmon could enhance the dish.
