Creamy Salmon On Whole Wheat Pasta Recipes
CREAMY SALMON ON WHOLE WHEAT PASTA
This recipe is from the show Fixing Dinner by Sandi Richard. Her recipes are usually on the table in less than a half hour. I usually like to grill extra salmon to make this meal the following day. It is very well received at our house.
Provided by Eldeevee
Categories Penne
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta accordingly to directions.
- Melt butter and olive oil in a large non stick frying pan and then stir in flour until "pasty" gradually stirring in the milk followed by the pepper.
- Stir parmesan cheese into cream sauce stirring until thoroughly blended.
- Stir in pesto and cook on low for a few minutes until thickened.
- Stir in chunks of salmon just before serving to heat through.
- Serve over pasta and enjoy.
Nutrition Facts : Calories 509.3, Fat 14.5, SaturatedFat 5.7, Cholesterol 63.7, Sodium 137, Carbohydrate 67.9, Fiber 6.7, Protein 30.9
WHOLE-WHEAT SPAGHETTI WITH LEMON, BASIL, AND SALMON
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
- Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
- Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.
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- Cook pasta according to package instructions (sometimes whole wheat pasta takes a little longer to become tender). Drain and set aside.
- In a large nonstick skillet, heat the oil over medium- high heat. Add the garlic and stir until fragrant (about 1 minute). Add the shallots, salmon and peas. Stir and cook until salmon is cooked through and shallots are tender.
- In a small saucepan, melt the butter over medium heat. Whisk in the flour and stir until lightly browned. Slowly mix in the milk and cream. Continue to stir over heat until it begins to boil and thicken slightly. Remove from heat, add the Parmesan, salt and pepper (to taste), and stir until cheese is melted into the sauce.
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- Put over the pasta while you start making the sauce in the next step. Cook it al dente (still a tad firm)
- Chop up the salmon (after you’ve removed the skin if it happens to have that) and then all of the vegetables
- Sauté the onion in butter until see through in a large heated pan (or wok) and then add the pieces of salmon
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