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Honey Balsamic Salmon Pasta

Serves: 4 people  | Prep time: 15 mins  | Cook time: 15 mins

INGREDIENTS

  • 2 boxes (284 g each) Can’t Mess It Up!™ 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

PREPARATION

  • 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.

Goof-Proof Tips

  • 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.