Salmon and pasta are two ingredients that go together perfectly. The salmon provides a rich and flavorful taste, while the pasta adds a satisfying texture. This dish is also incredibly easy to make, making it a great choice for busy weeknights or casual gatherings.
The key to making this dish is to use fresh, high-quality ingredients. The salmon should be wild-caught, if possible, and the pasta should be made from durum wheat. You’ll also need a few simple pantry staples, such as olive oil, garlic, and lemon juice.
Once you have your ingredients, the dish comes together in just a few minutes. Simply cook the salmon and pasta according to the package directions, then toss everything together in a large bowl. Add a squeeze of lemon juice and a drizzle of olive oil, and you’re done!
Ingredients:
1 pound salmon, wild-caught, skin-on and boneless
1 pound pasta, such as penne, rigatoni, or fusilli
1/2 cup olive oil
1/2 cup chopped onion
3 cloves garlic, minced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/2 cup white wine (optional)
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Equipments:
Large pot
Colander
Large skillet
Spatula
Tongs
How to Make:
Preheat oven to 400 degrees F (200 degrees C).
Season salmon with salt and pepper. Line a baking sheet with parchment paper and place salmon on top.
Bake salmon for 12-15 minutes, or until cooked through. Break into large chunks and set aside.
Cook pasta according to package directions and drain in a colander.
Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened.
Stir in parsley, dill, and wine (if using). Let simmer for 2 minutes.
Add pasta and salmon to the skillet. Toss to combine and heat through.
Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
Serve immediately topped with additional Parmesan cheese and fresh herbs, if desired.
Tips or Possible Variations:
For a richer flavor, use smoked salmon instead of fresh salmon.
Add a pinch of red pepper flakes to the skillet for a little spice.
If you don’t have white wine, you can use chicken broth or water instead.
To make this dish ahead of time, cook the salmon and pasta as directed. Let cool, then store in separate containers in the refrigerator for up to 3 days. When ready to serve, reheat the salmon and pasta in the microwave or oven and toss together.
This easy salmon and pasta recipe is a delicious and versatile dish that can be enjoyed for lunch or dinner. It’s perfect for busy weeknights or casual gatherings, and it’s sure to please everyone at the table.
