SALMON PASTA PRIMAVERA
"I created this recipe one Sunday afternoon to use up ingredients I had on hand," comments Jenny Kimberlin of Overland Park, Kansas. "My husband and a guest loved the tasty combination of salmon, vegetables and noodles."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the broccoli, onion and green pepper in 2 tablespoons butter until vegetables are tender. Add garlic; cook 1 minute longer., In a large saucepan, combine the sauce mix, milk, water, salt, pepper and remaining butter. Cook over medium heat until thickened. Add the salmon and heat through. Drain pasta; add to vegetable mixture. Top with sauce and gently toss to coat. Sprinkle with bacon if desired.
Nutrition Facts :
SALMON PASTA PRIMAVERA
A tasty midweek dish that's really good for you. Especially good in springtime. You can easily substitute any vegetables you like for the ones listed, but peas and leeks are traditional in a primavera. Seasoning is simple and mild in this recipe, but feel free to "jazz it up" if your tastes run towards spicy flavors. Serves six generously.
Provided by bakedapple42
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, boil your pasta until al Dente, drain but do not rinse. Reserve 1/2 cup of pasta water.
- In a medium pan, saute red pepper flakes and leek in olive oil and garlic, 5 minutes.
- Add celery, red pepper, and garlic, saute just until celery is crisp-tender.
- Remove from heat and set aside.
- In the big pasta pot, heat frozen peas in the reserved pasta water on low heat just until warm.
- Add flaked salmon and sauteed vegetables. Stir gently to combine.
- Season with salt & pepper to taste.
- Gently toss in cooked pasta until well-coated. The pasta should absorb the flavors of the other ingredients.
- Sprinkle parmesan over each serving.
- Adjust seasoning to taste.
SMOKED SALMON AND ASPARAGUS PRIMAVERA PASTA
Hearty dinner ready in 20 minutes! Serve your family this salmon and asparagus pasta flavored with Alfredo sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 3
Number Of Ingredients 5
Steps:
- Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
- Meanwhile, place 1/3 cup water in medium saucepan. Bring just to a boil over medium heat. Reduce heat to medium-low. Add asparagus; cover and cook 4 to 6 minutes or until tender. Do not drain. Add Alfredo sauce and salmon; cover and cook an additional 2 to 3 minutes or just until thoroughly heated.
- Place fettuccine in large serving bowl. Add asparagus mixture; toss to coat.
Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 2/3 Cups, Sodium 920 mg, Sugar 4 g
WILD ALASKAN SMOKED SALMON PASTA PRIMAVERA
Make and share this Wild Alaskan Smoked Salmon Pasta Primavera recipe from Food.com.
Provided by UmmIbrahim
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta according to directions on the package.
- While the pasta is cooking, prepare the sauce:.
- Heat the oil and add the red pepper strips, cook 5-7 min over med-high heat.
- add in the garlic and cook another minute.
- Add the heavy cream and bring to a boil.
- Add in the shredded cheese and stir until well combined.
- Place the pasta into a large bowl, add the peas, the salmon broken into pieces, and the sauce. Combine very well.
- Eat and enjoy!
ROASTED SALMON WITH GREEN HERBS
This is a great last-minute dinner. I can pick up the salmon on the way home, and I've usually got some herbs in the garden, and the rest of the ingredients in the pantry. Roasting is so much less stressful than grilling and the salmon stays very moist.
Provided by Ina Garten
Categories Dinner Salmon Fish Herb Parsley Dill Green Onion/Scallion Lemon Wheat/Gluten-Free Peanut Free Soy Free Dairy Free
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees.
- Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
- In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
- Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes.
- Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.
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