Creamy Lemon & Double Salmon Spaghetti
with Greens & Chilli Flakes
In a tasty union of flavours, you'll see tender salmon mingle with a herby, zesty and creamy sauce. Tossed together with 'al dente' spaghetti and topped off with a sprinkling of chilli flakes, you'll have major taste in every slurp of this dish.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 clove
garlic
1
zucchini
½
lemon
1 packet
spaghetti
(Contains: Gluten, Wheat; May be present: Egg, Soy.)
2 packet
salmon
(Contains: Fish; May be present: Crustacean, Mollusc.)
1 sachet
garlic & herb seasoning
1 packet
light cooking cream
(Contains: Milk;)
1 packet
vegetable stock pot
1 packet
baby spinach leaves
pinch
chilli flakes
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk;)
½ tsp
cracked black pepper
Nutritional Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Meanwhile, finely chop garlic. Grate zucchini. • Zest lemon to get a good pinch then slice into wedges.
• Cook spaghetti in boiling water until ‘al dente’, 9 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain spaghetti, then return to saucepan and drizzle with olive oil to prevent sticking.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.
TIP: Patting the skin dry helps it crisp up in the pan!
• Wipe out the frying pan then return to medium-high heat with the butter and a drizzle of olive oil. • Cook zucchini until tender, 2-3 minutes. • Add garlic, garlic & herb seasoning, and the cracked black pepper, and cook until fragrant 1 minute. • Stir in light cooking cream, the lemon zest, vegetable stock powder and reserved pasta water. Simmer until slightly thickened, 1-2 minutes.
• Remove from heat, then add spaghetti and baby spinach leaves, tossing to coat. • Flake salmon into bite-sized pieces and toss through spaghetti with a good squeeze of lemon juice. Season generously with salt.
TIP: Seasoning is key in this dish, so taste and season with more salt and pepper if needed.
• Divide creamy lemon and salmon spaghetti between bowls. • Sprinkle with a pinch of chilli flakes (if using) to serve. Serve with remaining lemon wedges. Enjoy!