Seared Salmon & Creamy Tuscan Linguine
with Spinach & Tomato
- Milk
- Wheat
- Fish
Now with more vegetables! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER. Seared salmon atop linguine may sound like a restaurant-only dish, but it’s easy to get on your table in minutes. A creamy sauce with fresh tomato, spinach, and Tuscan Heat Spice coats al dente linguine crowned with a flaky salmon fillet garnished with scallion greens. This meal is the perfect reason to stay in!
Ingredients
1 unit
Veggie Stock Concentrate
2.5 ounce
Spinach
4 ounce
Cream Sauce Base
(Contains: Milk)
6 ounce
Linguine Pasta
(Contains: Wheat)
1 unit
Tomato
2 unit
Scallions
½ tablespoon
Tuscan Heat Spice
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
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. Dice tomato into ½-inch pieces.
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Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
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Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
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Pat salmon* dry with paper towels and season all over with salt and pepper.
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Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon, skin sides down, and cook until skin is crisp, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more.
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Turn off heat; transfer to a plate and tent with foil to keep warm until ready to serve. Wipe out pan.
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Heat a drizzle of oil in pan used for salmon over medium heat. Add scallion whites; cook, stirring, until fragrant, 30-60 seconds.
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Add tomato, stock concentrate, cream sauce base, half the Tuscan Heat Spice, ⅓ cup reserved pasta cooking water, and a pinch of salt and pepper (all the Tuscan Heat Spice and ⅔ cup reserved pasta cooking water for 4 servings). Cook, stirring occasionally, until sauce has thickened, 2-4 minutes. Remove pan from heat.
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Add spinach to pan with sauce; stir until just wilted. Add drained pasta and 1 TBSP butter (2 TBSP for 4 servings); toss until pasta is coated and butter has melted. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.) Taste and season with salt and pepper.
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Divide pasta between bowls. Top with salmon and garnish with scallion greens. Serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the creamy, flavorful pasta sauce, though some found it a bit bland and suggested adding lemon or Parmesan for extra zing 🍋
- Ease of prep: Customers praised how quick and simple this meal was to prepare, with perfectly cooked salmon in just minutes
- Suggestions: Consider seasoning the salmon with some of the Tuscan spice blend or lemon pepper for more flavor
- Portions: Several wished for more vegetables, especially spinach and tomatoes, to balance out the generous pasta serving
Reviews from our home cooks
Yummy meal! The salmon cooked perfectly, the pasta was delicious, and the spice level was perfect. We debated whether a lemon squeezed overtop would add to the flavor or if it was better as-is. Regardless, it was quick and easy and tasty. The roma tomato that came with it was not nearly as ripe as it could have been (especially since it's the height of tomato season), but we had a garden-fresh tomato ready to use, so we put that roma on the windowsill to ripe and used our existing tomato!
Was so good! The salmon was cooked perfectly with crispy skin. I also steamed some broccoli over the pasta while it cooked to add to the creamy Linguine. The only thing that needed to be added was some garlic fresh or I used powder! Delicious dish!!!
This is going down as one of our absolute favorites! It was so delicious, comfortably filling, and we can't wait to have this again. I prefer lemon pepper over the Tuscan seasoning, we've had the salmon both ways, both are delicious, but the lemon pepper adds just that oomph of flavor for us. Sooo Good!
Delicious! I subbed the linguine with gluten free penne pasta (I wish you offered gluten free substitutions). But, the sauce and salmon were delicious! (I topped it with some grated Parmesan)
Salmon perfect pairing with the lightly creamy hint of spice linguine! Easy prep and clean up!
Good meal! Salmon was excellent. Linguine was a nice change from potatoes or rice. Fairly easy prep.
This dish was very good. The Tuscan spice added a nice touch/taste along with the salmon.
Delicious!! As much as I loved the salmon I would love this as a vegetarian meal. More spinach, more tomatoes, etc.
Salmon lacked any special flavor. BUT, on reheating for the Second Day meal, I added some of the Tuscan herb seasoning directly onto the fish -- that gave it some "pop". Other meals included Parmesan to top off the pasta...would recommend that be included in the future. (Used my own inventory...big improvement)
I used some of the Tuscan spice on the salmon as well - even better!
