Rotini With Asparagus Salmon And Cherry Tomatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SALMON WITH ASPARAGUS AND CHERRY TOMATOES



Salmon With Asparagus and Cherry Tomatoes image

This is an easy recipe I saw demonstrated at Central Market in Austin. I tried it at home and it is very easy, quick and delicious. I like serving this with white rice cooked in chicken broth.

Provided by bons2759

Categories     Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb salmon fillet (skinless)
2 cups asparagus, cut into 1 inch pieces (about 8 spears)
2 cups cherry tomatoes, cut into quarters (about 10)
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons fresh lemon juice (about 1/2 a lemon)
1/2 teaspoon kosher salt, to taste
1/4 teaspoon black pepper, to taste

Steps:

  • Heat 1 T of the Olive Oil in a saute pan. Add asparagus pieces and saute over medium heat until tender. Add a pinch of kosher salt and set aside.
  • Rinse the Salmon fillet in cold water and pat dry with paper towel.
  • Heat remaining 1 T of Olive Oil and in a large frying pan. Add butter and place Salmon in pan, skin side up. Add a pinch of kosher salt salt to the salmon, and cook for 3 minutes. Do not move the fillets, so that a sear forms.
  • Turn the fillet over and lower heat to medium. Cook for 3 more minutes.
  • Add the asparagus, cherry tomatoes and lemon juice to the pan. Season with salt and black pepper. Cook for 3-4 minutes over medium heat until fish flakes and appears evenly done in the middle.
  • Serve salmon with asparagus and tomatoes and spoon some of the pan sauce over the fish.

OLIVE GARDEN ROTINI WITH SAUSAGE AND ASPARAGUS



Olive Garden Rotini With Sausage and Asparagus image

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery who are Olive Gardens Italian Partners.

Provided by Member 610488

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb Italian sausage, sweet, casing removed or 1/2 lb Italian sausage, hot, casing removed
2 tablespoons extra virgin olive oil
1 lb asparagus, fresh
1/2 cup heavy cream
1 lb rotini pasta, cooked according to package directions
2 tablespoons butter
1/2 cup parmesan cheese, grated
salt and pepper, to taste

Steps:

  • Cut bottom 2 inches off asparagus stems (the inedible part), then cut remaining stem into 1 inch pieces. Boil asparagus until tender. Drain and allow to cool. Remove tips from asparagus and set tips aside.
  • Heat oil in non-stick saute pan. Add sausage. While sausage is cooking, break up with spoon. When sausage is completely cooked, drain fat. Set aside.
  • Combine asparagus and heavy cream. Simmer 10-12 minutes over medium heat.
  • Add hot, drained pasta to asparagus cream sauce. Add parmesan and butter. Stir well.
  • Add cooked sausage and return to low heat until simmering, stirring constantly. Salt and pepper to taste.
  • Transfer to large platter. Garnish with asparagus tips and serve.

SALMON & MELTING CHERRY TOMATOES



Salmon & Melting Cherry Tomatoes image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

Good olive oil
1 cup chopped sweet onion, such as Vidalia
2 teaspoons minced garlic (2 cloves)
2 cups (1 pint) cherry or grape tomatoes, halved through the stem
Kosher salt and freshly ground black pepper
1 1/2 tablespoons good balsamic vinegar
1 1/2 tablespoons julienned fresh basil leaves
1 (2-pound) salmon fillet, cut crosswise into 4 pieces

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
  • Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.
  • Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.

CRISPY SALMON, ASPARAGUS AND CHERRY TOMATO SAUCE



Crispy Salmon, Asparagus and Cherry Tomato Sauce image

A superfood supper if ever there was one. Packed with omega-3 fatty acids, vitamins, minerals and lycopene from the tomatoes, an antioxidant that helps protect cell damage.

Provided by Donal Skehan

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

1 tablespoon olive oil
4 skin-on salmon fillets
250 grams (9 ounces) asparagus, trimmed
2 garlic cloves, thinly sliced
150 grams (5 ounces) cherry tomatoes, halved
Squeeze of lemon juice
Handful of basil leaves

Steps:

  • Heat the oil in a deep saute pan. Add the salmon fillets, skin-side down, and the asparagus. Fry gently over a low-medium heat until the salmon is crispy and the asparagus is slightly charred.
  • Turn the fish over, add the garlic and cook for 1 minute, then add the cherry tomatoes and a little splash of water and cook for 4 to 5 minutes until the tomatoes have started to break down. Add plenty of seasoning and a squeeze of lemon juice. Scatter over the basil leaves and serve.

CHICKEN-ASPARAGUS ROTINI



Chicken-Asparagus Rotini image

Serve your family with this chicken-asparagus rotini made with tomatoes - a wonderful Italian dinner that's ready in just 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 11

2 2/3 cups uncooked whole wheat rotini pasta (8 oz)
1 lb boneless skinless chicken breasts, cut into 1/4-inch strips
1/2 teaspoon kosher (coarse) salt
1/2 teaspoon freshly ground pepper
1 cup 1-inch pieces fresh asparagus
2 cups cherry tomatoes, cut in half
2 cloves garlic, finely chopped
2 tablespoons chopped fresh basil leaves
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1/4 cup crumbled chèvre (goat) cheese (1 oz)

Steps:

  • Cook pasta as directed on package, omitting salt and oil; drain.
  • Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and asparagus to skillet; cook 5 minutes, stirring frequently, or until chicken is no longer pink in center.
  • Add tomatoes and garlic to skillet; cook 1 minute, stirring frequently. Remove from heat. Stir in pasta, basil, vinegar and oil. Sprinkle individual servings with cheese.

Nutrition Facts : Calories 270, Carbohydrate 32 g, Fat 1/2, Fiber 7 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg

SLOW-BAKED SALMON AND CHERRY TOMATOES



Slow-Baked Salmon and Cherry Tomatoes image

Cooking the salmon at a low heat makes for tender meat and a vibrant hue. Set off the fish's decadence with a little basil and a burst of tangy-sweet tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 50m

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
12 ounces cherry tomatoes, halved
1 clove garlic, smashed
2 sprigs fresh basil
Coarse salt and freshly ground pepper
4 skin-on wild-salmon fillets (each 6 ounces and 1 inch thick)

Steps:

  • Preheat oven to 350 degrees. In a 9-by-13-inch baking dish, toss together oil, tomatoes, garlic, and 4 basil leaves. Season with salt. Bake until tomatoes are just wilted, about 20 minutes. Remove from oven and reduce heat to 275 degrees.
  • Season salmon with salt and pepper; place, skin-side down, in dish with tomatoes. Spoon pan juices over fish and bake until just cooked through and a thermometer inserted into thickest part registers 120 degrees, about 15 minutes. Serve, sprinkled with remaining basil leaves.

ROTINI WITH CHICKEN, ASPARAGUS AND TOMATOES



Rotini with Chicken, Asparagus and Tomatoes image

Serve pasta with chicken, asparagus and tomatoes - a skillet dinner that's ready in 15 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 11

2 1/2 cups uncooked rotini pasta (8 oz)
1 lb boneless skinless chicken breast, cut into 1/4-inch strips
1/2 teaspoon kosher (coarse) salt
1/2 teaspoon freshly ground pepper
1 cup 1-inch slices asparagus
2 cups cherry tomatoes cut in half
2 cloves garlic, finely chopped
2 tablespoons chopped fresh basil leaves
2 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1/4 cup crumbled goat cheese (1 oz)

Steps:

  • Cook pasta directed on package, omitting salt and oil; drain.
  • Meanwhile, spray 12-inch skillet with coating spray; heat over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and asparagus to skillet; cook 5 minutes, stirring frequently until chicken is no longer pink in center. Add tomatoes and garlic; cook and stir 1 minute longer. Remove from heat.
  • Stir cooked pasta, basil, vinegar and oil into chicken mixture. Top with cheese.

Nutrition Facts : ServingSize 1 Serving

ROTINI WITH SALMON AND ROASTED GARLIC



Rotini with Salmon and Roasted Garlic image

This may seem like a lot of garlic, but because it's roasted it only contributes a mellow, nutty flavor that goes beautifully with the salmon. Capers and lemon zest add some brightness to the dish, which is a perfect light spring meal.

Yield 4 to 6 servings

Number Of Ingredients 11

2 whole heads of garlic
2 tablespoons olive oil
Salt and freshly ground black pepper
1 pound rotini or fusilli (corkscrew-shaped pasta)
1/2 cup Marsala or white wine
1 cup chicken broth
1 pound salmon, cut into 1-inch cubes
Zest and juice of 1 lemon
1 tablespoon minced fresh rosemary
2 tablespoons extra-virgin olive oil
2 tablespoons drained capers

Steps:

  • Preheat the oven to 400°F.
  • Cut the heads of garlic in half crosswise and place on a sheet of foil. Drizzle with the olive oil and season with salt and pepper. Fold the foil up and around the garlic, making sure it stays flat, and fold the edges to seal into a tight packet. Roast until soft, about 60 minutes. Let the garlic cool slightly, then squeeze the cloves out of the skin. Mash half of the roasted garlic cloves into a paste with the back of a fork. Set aside.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.
  • Meanwhile, combine the Marsala and chicken broth in a large, heavy skillet and bring to a simmer. Add the mashed roasted garlic and stir to dissolve. Simmer uncovered for 4 minutes, then add the salmon, cover, and simmer for 4 minutes longer. Remove from the heat and add the remaining whole roasted garlic cloves, the lemon zest and juice, rosemary, and the cooked pasta. Stir to combine; add the extra-virgin olive oil, capers, 1/2 teaspoon salt, and 1/2 teaspoon pepper and stir once more. Serve immediately.

More about "rotini with asparagus salmon and cherry tomatoes recipes"

PROTEIN+™ ROTINI WITH ASPARAGUS, SALMON & CHERRY …
Add salmon to the small pot of water, simmer on low 6 to 7 minutes until cooked through, do not boil. Step 3. When cooked, remove and let cool. Step 4. When …
From barilla.com
Cuisine Italian
Category Protein+®
Servings 7
Total Time 30 mins


ROTINI RECIPES - BAKED, CREAMY, VEGETARIAN | TASTE OF HOME
Looking for rotini recipes? This corkscrew-shaped pasta is perfect in both hearty baked rotini recipes and lighter vegetarian rotini pasta recipes. ... Canned Salmon Canned Tuna Cast …
From tasteofhome.com


ONE-PAN SALMON ASPARAGUS RECIPE (VIDEO)
Mar 29, 2018 Dab remaining butter mix over the asparagus. Top each salmon filet with a slice of lemon and bake uncovered at 450˚F for 10-12 minutes (a thinner fillet will take 10 minutes and larger fillet takes 12 minutes). Set the …
From natashaskitchen.com


BARILLA ROTINI PASTA WITH TOMATOES AND ASPARAGUS
Step 3. Add Barilla Rotini pasta and cook according to package directions. Step 4. During the last 2 minutes of cooking time, add the asparagus. Step 5. Drain, reserving 1/2 cup the pasta …
From barilla.com


ROTINI PASTA RECIPES: 26 WAYS TO USE SPIRAL NOODLES - TASTE OF HOME
Sep 29, 2023 This tri-color pasta salad with broccoli, tomatoes, olives and a hardworking dressing is one of the easiest cold pasta salad recipes you could take. Feel free to use any …
From tasteofhome.com


BARILLA ROTINI WITH ASPARAGUS, SALMON AND CHERRY TOMATOES
Add scallions and cherry tomatoes, saute' 2-3 minutes. Add lemon juice. Season with salt and pepper to taste. Set aside. Cook pasta according to package directions., During the last 2 …
From bigoven.com


PESTO BAKED SALMON - TASTYLICIOUS
2 days ago 1 cup cherry tomatoes, halved; 1 tablespoon olive oil; Salt and pepper, to taste; Instructions. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper …
From tastylicious.com


ROTINI PASTA SALAD WITH SMOKED SALMON AND ASPARAGUS …
1/2 lb. asparagus, stems trimmed, spears sliced on the bias into 1/2” thick slices; 2 1/2 cups rotini or other bite-sized pasta; 1/2 cup light mayonnaise; 1/4 cup light sour cream; 3 Tbsp. whole grain Dijon mustard; 1 to 2 garlic cloves, minced; 2 …
From thriftyfoods.com


LEMON GARLIC SALMON TRAY BAKE - EASY & HEALTHY!
Feb 6, 2024 Otherwise, proceed with recipe. Preheat oven grill / broiler to 280°C/525°F or as high as yours goes. Place the oven shelf 20 cm /8" from the heat source. Prepare tray – Toss the asparagus and cherry tomatoes with …
From recipetineats.com


CRISPY SALMON, ASPARAGUS AND CHERRY TOMATO SAUCE
Dec 12, 2019 Fry gently over a low–medium heat until the salmon is crispy and the asparagus is slightly charred. 2. Turn the fish over, add the garlic and cook for 1 minute, then add the cherry tomatoes and a little splash of water and …
From donalskehan.com


PLUS® ROTINI WITH ASPARAGUS, SALMON AND CHERRY …
Jul 28, 2013 Heat olive oil in a large skillet. Add scallions and cherry tomatoes, sauté 2-3 minutes. Juice lemons to yield 3 tablespoons lemon juice. Add lemon juice. Season with salt and pepper to taste ...
From parade.com


BAKED SALMON IN FOIL WITH ASPARAGUS AND LEMON GARLIC BUTTER SAUCE
Jun 6, 2024 Directions. 1. To prepare the oven-baked salmon in foil packs: Preheat your oven to 425ºF (220ºC). Cut 2 sheets of 14 by 12-inch (35 x 30 cm) heavy-duty aluminum foil, then …
From eatwell101.com


ROTINI WITH GRILLED VEGETABLES AND MOZZARELLA AU GRATIN
Preheat the grill, setting the burners on high. In a large bowl, combine the vegetables with the oil. Season with salt and pepper. Grill them on each side and set aside in the bowl when they are …
From ricardocuisine.com


Related Search