Ingredients

4 Servings

Meat & Seafood

  • Wild Atlantic Salmon 680 g

Packaged Products

  • Seedless Raisin 35 g

Spices

  • Red Pepper Flakes 1 tsp

  • Salt 5 tsp

  • Black Pepper 2 pinches

Produce

  • Lemon Juice 1/2 Tbsp

  • Chives 1 Tbsp

  • Broccoli 2 heads

  • Fresh Thyme 1/4 bunch

  • Garlic Cloves 4

Dry Goods

  • Penne 190 g

Pantry

  • Olive Oil 2 Tbsp

Dairy & Eggs

  • Heavy Cream 350 ml

  • Grated Parmesan Cheese 25 g

Canned/Bottled Goods

  • Pickled Caper 3 Tbsp

Preparation

  1. Preheat

    Preheat the oven to 220C.

    Connect Oven
  2. Cook Broccoli

    Prepare ingredients. Toss broccoli in oil with garlic, raisins, & capers. Season. Cook 12-14 minutes.

    • 2 heads, medium florets Broccoli
    • 2, sliced Garlic Cloves
    • 35 g Seedless Raisin
    • 3 Tbsp, drained well Pickled Caper
    • 1 tsp Red Pepper Flakes
    • 1 Tbsp Olive Oil
    • 1/2 tsp Salt
  3. Simmer Sauce

    Prepare ingredients. Set aside chives. Bring the ingredients to a boil; reduce heat & simmer for 10 minutes.

    • 350 ml Heavy Cream
    • 1/4 bunch Fresh Thyme
    • 2 Garlic Cloves
    • 1 Tbsp, minced Chives
  4. Boil Pasta

    Bring a large pot of water to a boil; add salt. Cook penne until al dente, firm to bite but not soft.

    • 1 Tbsp Salt
    • 190 g Penne
    • tsp Water
  5. Sear Salmon

    Set a pan over high heat for 2 minutes. Add oil & salmon; cook for 4 minutes or until golden brown, seasoning halfway through. Remove from heat.

    • 680 g, diced Wild Atlantic Salmon
    • 2 Tbsp Olive Oil
    • 1 tsp Salt
    • 1 pinch Black Pepper
  6. Season Sauce

    Discard thyme. Stir in grated parmesan until thickened; season with salt & pepper. Stir in lemon juice & chives.

    • 60 g Grated Parmesan Cheese
    • 1 tsp Salt
    • 1 Tbsp Lemon Juice
    • 1 pinch Black Pepper
  7. Serve and Enjoy!

    Pair with your favourite music!

Nutrition

  Amount per
serving
Daily value percentage
Calories 700 kcal  
Total Fat 33 g 42%
Total Saturated Fat 14 g 70%
Unsaturated Fat 19 g  
Cholesterol 150 mg 50%
Sodium 3280 mg 140%
Total Carbohydrate 49 g 18%
Fiber Total Dietary 3 g 12%
Sugars Total 9 g  
Protein 45 g 90%
Vitamin C 41 mg 45%
Calcium Ca 152 mg 10%
Iron Fe 4 mg 20%
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By Innit Culinary Team