Seared Salmon & Creamy Tuscan Linguine

🥘 Ingredients

• black pepper
  ¼ tsp
• butter
  1 tbsp
• cooking oil
  1 tbsp
• cream sauce base
  ½ cup
• linguine pasta
  8 oz
• salmon
  2 fillets
• salt
  ½ tsp
• scallions (whites, greens)
  4 pieces, 2
• spinach
  3 c
• tomato (slices)
  1 piece, 1
• tuscan heat spice
  1 unit
• veggie stock concentrate
  1 unit

🍳 Cookware

• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. Halve tomato and slice scallions ; separate whites and greens.

   tomato: 1, scallions: 2
2. 

   2

   Once water is boiling, add linguine pasta to pot. Cook, stirring occasionally, until al dente ⏱️ 9-11 minutes . Reserve ½ cup pasta cooking water, then drain pasta.

   linguine pasta: 8 oz
3. 

   3

   Pat salmon * dry with paper towels and season all over with salt and black pepper .

   salmon: 2 fillets, salt: ½ tsp, black pepper: ¼ tsp
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium heat. Cook salmon skin-side up until golden and cooked through ⏱️ 3-4 minutes per side. Transfer to a plate.

   cooking oil: 1 tbsp
5. 

   5

   Add scallions to pan with cream sauce base , veggie stock concentrate , and tuscan heat spice ; cook, stirring, until fragrant ⏱️ 30-60 seconds . Add spinach ; stir until just wilted. Add drained pasta and butter (2%tbsp for 4 servings); toss until pasta is coated and butter has melted. If needed, stir in reserved pasta cooking water a splash at a time until pasta is thoroughly coated in sauce. Taste and season with salt and pepper.

   scallions: 2 pieces (whites), cream sauce base: ½ cup, veggie stock concentrate: 1 unit, tuscan heat spice: 1 unit, spinach: 3 c, butter: 1 tbsp
6. 

   6

   Divide pasta between bowls. Top with salmon and garnish with scallions . Serve with tomato on the side.

   scallions: 2 pieces (greens), tomato: 1 piece (slices)