Description
This is my own rendition of one of my favorite garlic salmon pasta dishes at a downtown seafood restaurant. It is sure to become a favorite of yours, as well.
Ingredients
- 1 pound penne pasta
- 1 ½ pounds boneless, skinless salmon fillets
- 4 tablespoons salted butter
- 1 cup fresh asparagus tips
- 1 cup quartered artichoke hearts
- ½ cup chopped green onions
- 2 tablespoons minced garlic
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cups heavy whipping cream
- ¼ cup pesto
- 1 ½ cups grated Parmesan cheese
- 1 tablespoon chopped fresh parsley, or to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Add penne and cook
- stirring occasionally
- until tender yet firm to the bite
- about 11 minutes. Drain and rinse with cold water; set aside.
- Meanwhile
- cut salmon into small pieces.
- Melt butter in a nonstick pan over medium heat. Add salmon and stir a few times. Add asparagus tips
- artichoke hearts
- green onions
- garlic
- salt
- and pepper. Saute until salmon is almost cooked
- garlic is golden
- and asparagus is tender
- about 5 minutes.
- Add cream and bring to a boil. Stir in pesto. Boil until sauce is reduced by at least 1/4 to 1/2. Add penne and toss thoroughly to coat.
- Sprinkle with Parmesan cheese and parsley and serve hot.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 8