Salmon Pasta is what’s happening tonight. Quick, Easy and ready in Under 30 Minutes.
I’m working on reducing my Simple Carbohydrates so I decided to make this dish with gluten free pasta and vegan butter. *this recipe serves 6-8
Flaky pink salmon, al dente chickpea fusili, wilted spinach and crisp green capers on a beautiful white double plate on top of a white and grey marble counter.
Lemon Garlic Salmon Pasta
Prep Time:
Cook Time:
Total Time: 30 minutes
Serves: 6-8
Author: Mary Mammoliti / Kitchen Confession
INGREDIENTS
1 package of Maria’s Homestyle Chickpea Fusilli
1 lb. salmon fillet
1 teaspoon garlic, minced
1 tablespoon @miyokoscreamery vegan butter
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
4 - 5 handfuls of spinach
Zest + juice of one lemon
2 teaspoons capers
INSTRUCTIONS
Cook the pasta according to package directions
Add butter to a large pan. Season salmon with salt and pepper and place in pan. On medium low heat cook for 3 minutes. Flip and cook for an additional 3 minutes until done. Remove from pan and set aside.
Add garlic and spinach to the pan and cook for 1 minute until spinach is wilted.
Once the pasta is cooked, drain and toss with spinach, garlic, basil and oregano. Season with salt and pepper to taste
Add lemon juice, zest and capers to the pasta and toss to mix
Flake the salmon into bite-size pieces and gently toss salmon with the pasta
