Seared Salmon & Creamy Tuscan Linguine
with Gluten-Free Pasta, Spinach & Roma Tomato
- Milk
- Wheat
- Eggs
- Fish
Seared salmon fillets—skin crisped in a hot pan—are nestled atop gluten-free linguine tossed in a creamy Tuscan-style sauce made with Roma tomato, wilted spinach, and a blend of warming Tuscan spices. Scallion whites build an aromatic base, while a knob of butter stirred in at the end gives the sauce a silky, glossy finish. Scallion greens add a fresh pop of color on top.
Ingredients
1 unit
Veggie Stock Concentrate
2.5 ounce
Spinach
4 ounce
Cream Sauce Base
(Contains: Milk)
ounce
Linguine Pasta
(Contains: Wheat)
7 ounce
Gluten-Free Fresh Linguine Pasta
(Contains: Eggs)
1 unit
Tomato
2 unit
Scallions
½ tablespoon
Tuscan Heat Spice
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking 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. Dice tomato into ½-inch pieces.
Once water is boiling, add gluten-free linguine to pot. Cook, stirring occasionally, until al dente, 2-3 minutes.
Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
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.
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, 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.
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.
Divide pasta between bowls. Top with salmon and garnish with scallion greens. Serve.
