Rotini With Asparagus Salmon And Cherry Tomatoes Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
• Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.
• Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.

Steps:

• Cook pasta directed on package, omitting salt and oil; drain.
• Meanwhile, spray 12-inch skillet with coating spray; heat over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and asparagus to skillet; cook 5 minutes, stirring frequently until chicken is no longer pink in center. Add tomatoes and garlic; cook and stir 1 minute longer. Remove from heat.
• Stir cooked pasta, basil, vinegar and oil into chicken mixture. Top with cheese.

Steps:

• Bring a large pot of salted water to boil.
• In a large skillet, saute salmon in 1 tablespoon of the olive oil for 2 minutes and set aside.
• Heat olive oil in a large skillet; add scallions and cherry tomatoes, sauté 2-3 minutes. Add lemon juice. Season with salt and pepper.
• Cook PLUS® Rotini according to package directions. During last 2 minutes of cook time, add asparagus. Drain and immediately add to sauce. Add tarragon, mix well.
• Add salmon and toss gently. May be served warm or cold as a salad.

Steps:

• Bring a large pot of salted water to boil.
• In a large skillet, saute salmon in 1 tablespoon of the olive oil for 2 minutes and set aside.
• Heat olive oil in a large skillet; add scallions and cherry tomatoes, sauté 2-3 minutes. Add lemon juice. Season with salt and pepper.
• Cook PLUS® Rotini according to package directions. During last 2 minutes of cook time, add asparagus. Drain and immediately add to sauce. Add tarragon, mix well.
• Add salmon and toss gently. May be served warm or cold as a salad.

Steps:

• Bring a large pot of salted water to boil.
• In a large skillet, saute salmon in 1 tablespoon of the olive oil for 2 minutes and set aside.
• Heat olive oil in a large skillet; add scallions and cherry tomatoes, sauté 2-3 minutes. Add lemon juice. Season with salt and pepper.
• Cook PLUS® Rotini according to package directions. During last 2 minutes of cook time, add asparagus. Drain and immediately add to sauce. Add tarragon, mix well.
• Add salmon and toss gently. May be served warm or cold as a salad.

Steps:

• Heat 1 T of the Olive Oil in a saute pan. Add asparagus pieces and saute over medium heat until tender. Add a pinch of kosher salt and set aside.
• Rinse the Salmon fillet in cold water and pat dry with paper towel.
• Heat remaining 1 T of Olive Oil and in a large frying pan. Add butter and place Salmon in pan, skin side up. Add a pinch of kosher salt salt to the salmon, and cook for 3 minutes. Do not move the fillets, so that a sear forms.
• Turn the fillet over and lower heat to medium. Cook for 3 more minutes.
• Add the asparagus, cherry tomatoes and lemon juice to the pan. Season with salt and black pepper. Cook for 3-4 minutes over medium heat until fish flakes and appears evenly done in the middle.
• Serve salmon with asparagus and tomatoes and spoon some of the pan sauce over the fish.