Seared Trout & Creamy Tuscan Linguine
with Spinach & Tomato
- Milk
- Fish
- Wheat
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)
10 ounce
Steelhead Trout
(Contains: Fish)
6 ounce
Linguine Pasta
(Contains: Wheat)
1 unit
Tomato
2 unit
Scallions
½ tablespoon
Tuscan Heat Spice
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
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 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.
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.
