Honey Balsamic Salmon Pasta
Serves: 4 people
Prep time: 15 mins
Cook time: 15 mins
2 boxes (284 g each) Can’t Mess It Up!TM Honey Balsamic Wild Pink Salmon
12 oz (350 g) farfalle pasta (or your favourite pasta)
1 lb (500 g) asparagus, trimmed and cut into 1-inch (2.5 cm) pieces
1/4 cup (60 mL) olive oil
3 cloves garlic, minced
1/2 tsp (2 mL) each salt and pepper
1 cup (250 mL) arugula
1/3 cup (75 mL) grated Parmesan cheese, divided
1/4 cup (60 mL) toasted chopped walnuts
Cook salmon according to package directions. Flake salmon into large chunks. Reserve sauce from pouch; set aside.
Meanwhile, cook pasta according to package directions, adding asparagus in the last 2 minutes of cooking time. Drain, reserving 1/4 cup (60 mL) pasta water.
In large bowl, combine pasta and asparagus. Toss with reserved pasta water, olive oil, garlic, salt and pepper. Stir in salmon and reserved sauce, arugula, and 1/4 cup (60 mL) Parmesan cheese.
Divide among 4 pasta bowls. Sprinkle with remaining Parmesan cheese and walnuts.
- Add finely chopped sun-dried tomatoes or black olives to pasta, if desired.
- Substitute any short-cut pasta, such as penne or fusilli.
- For a spicy kick, add ¼ tsp (1 mL) dried chili flakes.
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