Seared Salmon & Creamy Tuscan Linguine

🥘 Ingredients

• aluminum foil
• black pepper
• butter
  2 tbsp
• cooking oil
  2 tsp
• cream sauce base
  8 oz
• gluten-free fresh linguine pasta
  14 oz
• heat spice
  2 tbsp
• linguine pasta
  12 oz
• paper towels
• salmon
  20 oz
• salt
• scallions
  4 unit
• spinach
  5 oz
• tomato
  2 unit
• veggie stock concentrate
  2 unit

🍳 Cookware

• large pot
• strain-pot
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Dice tomato into ½-inch pieces.

   scallions: 4 unit, tomato: 2 unit
2. 

   2

   Once water is boiling, add linguine pasta or gluten-free fresh linguine pasta to the pot. Cook, stirring occasionally, until al dente, ⏱️ 10 minutes . Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain using strain-pot .

   linguine pasta: 12 oz, gluten-free fresh linguine pasta: 14 oz
3. 

   3

   Pat salmon dry with paper towels and season all over with salt and black pepper . Heat a drizzle of cooking oil in a large pan (preferably nonstick) over medium-high heat. Add salmon, skin side down, and cook until skin is crisp, ⏱️ 6 minutes . Flip and cook until fish is opaque and cooked through, ⏱️ 2 minutes . Turn off heat; transfer to a plate and tent with aluminum foil to keep warm until ready to serve. Wipe out pan.

   salmon: 20 oz, paper towels, salt, black pepper, cooking oil: 2 tsp, aluminum foil
4. 

   4

   Heat a drizzle of oil in the pan used for salmon over medium heat. Add scallion whites; cook, stirring, until fragrant, ⏱️ 45 seconds . Add tomato, veggie stock concentrate , cream sauce base , half the heat spice , ⅓ cup reserved pasta water (all the heat spice and ⅔ cup reserved pasta water for 4 servings), and a pinch of salt and black pepper . Cook, stirring occasionally, until sauce has thickened, ⏱️ 3 minutes . Remove pan from heat.

   veggie stock concentrate: 2 unit, cream sauce base: 8 oz, heat spice: 2 tbsp, salt, black pepper
5. 

   5

   Add spinach to the pan with the 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. 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 black pepper .

   spinach: 5 oz, butter: 2 tbsp, salt, black pepper
6. 

   6

   Divide pasta between bowls. Top with salmon and garnish with scallions. Serve.