Seared Salmon & Creamy Tuscan Linguine

Name: Seared Salmon & Creamy Tuscan Linguine with Spinach & Tomato
Total time: 20 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 2 unit Scallions; 1 unit Tomato; 10 ounce Salmon; 1 tablespoon Tuscan Heat Spice; 4 ounce Cream Sauce Base; 2.5 ounce Spinach; 1 unit Veggie Stock Concentrate; 6 ounce Linguine; Salt; Pepper; Cooking Oil; Butter

with Spinach & Tomato

Recipe Development TeamPublished on June 24, 2025

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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!

Tags:

Quick

•Easy Prep

•New

Allergens:

Fish

•Milk

•Wheat

The quantities provided above are averages only.

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

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

1 unit

Tomato

10 ounce

Salmon

(Contains: Fish)

1 tablespoon

Tuscan Heat Spice

4 ounce

Cream Sauce Base

(Contains: Milk)

2.5 ounce

Spinach

1 unit

Veggie Stock Concentrate

6 ounce

Linguine

(Contains: Wheat)

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories900 kcal

Fat47 g

Saturated Fat16 g

Carbohydrate71 g

Sugar8 g

Dietary Fiber5 g

Protein42 g

Cholesterol145 mg

Sodium580 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.

Utensils

•Large Pot

•Strainer

•Paper Towel

•Large Pan

•Aluminum Foil

Instructions

PDF

1

• 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 1⁄2-inch pieces.

2

• Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

3

• Pat salmon dry with paper towels and season all over with salt and pepper. • 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. • Turn off heat; transfer to a plate and tent with foil to keep warm until ready to serve. Wipe out pan.

4

• Heat a drizzle of oil in pan used for salmon over medium heat. Add scallion whites; cook, stirring, until fragrant, 30-60 seconds. • Add tomato, stock concentrate, cream sauce base, half the Tuscan Heat Spice, 1⁄3 cup reserved pasta cooking water, and a pinch of salt and pepper (all the Tuscan Heat Spice and 2/3 cup reserved pasta cooking water for 4 servings). Cook, stirring occasionally, until sauce has thickened, 2-4 minutes. Remove pan from heat.

5

• 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.