#salmonpasta

This recipe combines succulent Coho salmon with tender pappardelle pasta, all tossed in a flavorful homemade pesto sauce. It's a delightful dish that's perfect for a special dinner or a weeknight treat.

Ingredients: 2 fresh Coho salmon fillets. 200g pappardelle pasta. 1 cup fresh basil leaves. 1/4 cup pine nuts. 2 cloves garlic. 1/4 cup grated Parmesan cheese. 1/2 cup extra virgin olive oil. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Put salmon fillets on a baking sheet that has been lined with parchment paper. Season them with salt and pepper. Salmon should be baked in a hot oven for 12 to 15 minutes, or until it's fully cooked. Follow the directions on the package to cook the pappardelle pasta until it is al dente while the salmon is cooking. Remove the water and set it aside. Put basil leaves, pine nuts, garlic, and Parmesan cheese in a food processor and blend them together. Pulse until the food is very small. Slowly pour the olive oil into the food processor while it's running until a smooth pesto sauce forms. Add pepper and salt to taste. Toss the cooked pappardelle with the pesto sauce in a large bowl until it is evenly covered. Spread the pappardelle with pesto out on plates to serve. Add a cooked salmon fillet to the top of each plate of pasta. If you want, you can add more grated Parmesan cheese and fresh basil leaves as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the rich flavors of salmon and creamy tomato sauce with soft farfalle pasta in this delicious seafood pasta dish. You can make it quickly and easily. It's great for a weeknight dinner or a special event.

Ingredients: 250g salmon fillet, skin removed, cut into bite-sized pieces. 250g farfalle pasta. 1 tablespoon olive oil. 2 cloves garlic, minced. 1 small onion, finely chopped. 1 can 400g crushed tomatoes. 1/2 cup heavy cream. 1 teaspoon dried oregano. 1/2 teaspoon dried basil. Salt and pepper to taste. Fresh parsley, chopped, for garnish.

Instructions: Cook farfalle pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped onion, saut until softened. Add salmon pieces to the skillet and cook until lightly browned on all sides, about 3-4 minutes. Pour in crushed tomatoes and heavy cream. Stir well to combine. Season the sauce with dried oregano, dried basil, salt, and pepper. Let it simmer for about 5-7 minutes until slightly thickened. Add cooked farfalle pasta to the skillet and toss until well coated with the creamy tomato sauce. Garnish with chopped fresh parsley before serving. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

In this recipe, tasty Coho salmon and soft pappardelle pasta are mixed together in a homemade pesto sauce. This dish is delicious and can be used for a special dinner or as a treat during the week.

Ingredients: 2 fresh Coho salmon fillets. 200g pappardelle pasta. 1 cup fresh basil leaves. 1/4 cup pine nuts. 2 cloves garlic. 1/4 cup grated Parmesan cheese. 1/2 cup extra virgin olive oil. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Put salmon fillets on a baking sheet that has been lined with parchment paper. Season them with salt and pepper. Salmon should be baked in a hot oven for 12 to 15 minutes, or until it's fully cooked. Follow the directions on the package to cook the pappardelle pasta until it is al dente while the salmon is cooking. Remove the water and set it aside. Put basil leaves, pine nuts, garlic, and Parmesan cheese in a food processor and blend them together. Pulse until the food is very small. Slowly pour the olive oil into the food processor while it's running until a smooth pesto sauce forms. Add pepper and salt to taste. Toss the cooked pappardelle with the pesto sauce in a large bowl until it is evenly covered. Spread the pappardelle with pesto out on plates to serve. Add a cooked salmon fillet to the top of each plate of pasta. If you want, you can add more grated Parmesan cheese and fresh basil leaves as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This delightful seafood pasta dish combines tender salmon, peppery arugula, and a creamy lemon-parmesan sauce over angel hair pasta. It's a perfect blend of flavors that is both satisfying and refreshing.

Ingredients: 8 oz angel hair pasta. 8 oz salmon fillet, cut into cubes. 2 cups arugula. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. 2 tablespoons lemon juice. 2 cloves garlic, minced. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Cook the angel hair pasta according to package instructions until al dente. Drain and set aside. In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add salmon cubes to the skillet and cook until they are browned on all sides. Reduce heat to low, pour in heavy cream, and stir gently. Add grated Parmesan cheese and lemon juice to the skillet. Stir until the sauce thickens. Season with salt and pepper to taste. Add cooked angel hair pasta and arugula to the skillet. Toss until well combined and arugula is slightly wilted. Remove from heat and serve immediately. Garnish with extra Parmesan cheese and lemon zest if desired.