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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein19% · 41g
Carbs34% · 72g
Fat47% · 44g
5g
Fiber
620mg
Sodium
4.7g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
54th pctl
More protein than 54% of 1,474 meals
Protein density
4.7g /100cal
Leaner than 49% of meals
vs Seafood average
15% heavier
This870
Avg759
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ High Protein✓ Sodium Smart✓ Quick✓ Easy Prep✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Veggie Stock Concentrate
Spinach
Cream Sauce Base
Steelhead Trout
Linguine Pasta
Tomato
Scallions
Tuscan Heat Spice
Black Pepper
Cooking Oil
Butter
Salt
How to make it
1
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.
2
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.
3
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.
4
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.
5
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.
6
Divide pasta between bowls. Top with salmon and garnish with scallion greens. Serve.
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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.
2
Step 2
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.
3
Step 3
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.
4
Step 4
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.
5
Step 5
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.
6
Step 6
Divide pasta between bowls. Top with salmon and garnish with scallion greens. Serve.
HelloFresh leads the US meal-kit market with a rotating menu of 90+ weekly recipes across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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Seared Trout & Creamy Tuscan Linguine one of the prepared options in 's rotating weekly lineup. The serving delivers 870 calories alongside 41g of protein, placing it at about 44 percent of a typical daily calorie goal.
Linguine, sometimes anglicized as linguini, is a type of pasta similar to fettuccine and trenette, distinguished by its elliptical rather than flat section. Around about 4 millimetres in width, it is wider than spaghetti, but less wide than fettuccine. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
870Calories
41gProtein
72gCarbs
44gFat
5gFiber
620mgSodium
Daily calorie contribution44% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Seared Trout & Creamy Tuscan Linguine?
Seared Trout & Creamy Tuscan Linguine contains 870 calories and 41 g of protein per serving.
Which meal service offers Seared Trout & Creamy Tuscan Linguine?
Seared Trout & Creamy Tuscan Linguine is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Veggie Stock Concentrate
Spinach
Cream Sauce Base
Steelhead Trout
Linguine Pasta
Tomato
Scallions
Tuscan Heat Spice
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