Salmon Pasta Artichoke Toss Recipes

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SALMON PASTA IN LEMON GARLIC CREAM SAUCE



Salmon Pasta in Lemon Garlic Cream Sauce image

Salmon Pasta bathed in a creamy lemon pesto sauce is irresistibly delicious and on your table in 30 minutes! It is decadence in a bowl perfect for date night or Valentine's Day but easy and quick enough for every day! Roast the salmon while you whisk together the easy-to-make sauce then toss it all together-then drool. The resulting Salmon Pasta with its tender, buttery chunks of salmon enveloped in decadently creamy sauce spiked with garlic, lemon juice and pesto truly tastes better than the finest restaurant at a fraction of the price and did I say less than 30 minutes already?

Provided by Jen

Categories     Main Course

Time 30m

Number Of Ingredients 18

1 pound salmon fillets
1/2 tsp EACH salt, garlic powder
1/4 tsp EACH paprika, onion powder, pepper
1 tablespoon lemon juice
1 tablespoon unsalted butter (cubed)
3 cups broccoli florets
1 1/2 tablespoons olive oil
8 oz. fettuccine
1 tablespoon butter
1 tablespoon olive oil
4 cloves garlic (minced)
2 tablespoons flour
1 1/2 cups low sodium chicken broth
1/2 cup heavy cream
1/4 cup prepared pesto
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F. Cook pasta in salted water according to package directions until al dente. Reserve 1 cup pasta water before draining pasta. Toss drained pasta with a drizzle of olive oil to keep it from sticking. Set aside.
  • Add salmon to a piece of foil skin side down and fold foil up around salmon to create a boat (don't cover); place on a baking sheet. Rub salmon with seasonings, drizzle with lemon juice then top with butter.
  • Line the remaining pan with foil (optional for easy cleanup). Add broccoli and drizzle with 1 ½ tablespoons olive oil and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Toss to coat then spread into an even layer. Bake broccoli and salmon at 400 degrees F for 12-15 minutes or until salmon is almost opaque throughout (internal temp of 125-135 degrees F) and easily flakes with a fork.
  • Meanwhile, melt butter in olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds. Sprinkle in flour and cook, while stirring for 1 minute.
  • Turn heat to low and slowly whisk in chicken broth, heavy cream, pesto, and salt stirring constantly until smooth. Increase heat to medium high and bring the sauce to a simmer. Simmer until thickened, stirring often, approximately 3-5 minutes. Reduce heat to low and stir in lemon juice followed by Parmesan cheese until melted.
  • Stir pasta and broccoli into the sauce until well combined. Flake salmon into large chunks and toss with pasta (it will break up more when tossing), adding additional reserved pasta water or heavy cream if needed to reach desired consistency. Taste and season with additional salt, pepper and/or lemon juice to taste.

SALMON PASTA WITH SPINACH AND ARTICHOKES



Salmon Pasta with Spinach and Artichokes image

This is a tasty and easy pasta dish I made using ingredients I had on hand.

Provided by trizzum

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 13

¾ pound salmon fillet
2 tablespoons prepared pesto
2 cups dried whole wheat rigatoni pasta
1 tablespoon olive oil
1 (14 ounce) bag fresh baby spinach
3 cloves garlic, chopped
3 small shallots, chopped
¼ teaspoon crushed red pepper flakes, or to taste
ground black pepper to taste
1 (14 ounce) can artichoke hearts, drained
½ cup white wine
2 tablespoons prepared pesto
½ cup shredded Parmesan cheese

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Coat salmon fillet with 2 tablespoons pesto. Place in a 9x13 inch baking dish.
  • Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
  • Remove from oven and flake salmon into chunks; set salmon aside.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rigatoni, and return to a boil. Cook uncovered, stirring occasionally, until rigatoni has cooked through, but is still firm to the bite, about 11 minutes. Drain in a colander.
  • Heat olive oil in a skillet over medium-low heat.
  • Cook and stir spinach in oil until wilted, 3 to 4 minutes. Remove spinach and set aside.
  • Cook and stir garlic, shallots, red pepper flakes, and black pepper in the same skillet until garlic and shallots are lightly browned, about 5 minutes. Pour in extra oil if needed.
  • Stir in drained artichoke hearts and cook until heated, about 3 minutes.
  • Pour in white wine and simmer until slightly reduced, 5 to 10 minutes.
  • Combine 2 tablespoons pesto, cooked spinach, salmon, Parmesan cheese, and cooked pasta in the skillet and lightly toss until mixed, 1 to 2 minutes.

Nutrition Facts : Calories 545.5 calories, Carbohydrate 50.6 g, Cholesterol 55.5 mg, Fat 22.7 g, Fiber 8.7 g, Protein 33.9 g, SaturatedFat 6 g, Sodium 763.2 mg, Sugar 2.4 g

PAN-SEARED SALMON WITH ARTICHOKES AND WHITE WINE



Pan-Seared Salmon with Artichokes and White Wine image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
Four 6-ounce center-cut skinless salmon fillets
1 teaspoon kosher salt
2 tablespoons butter
3 sprigs fresh oregano plus 1 tablespoon chopped
One 9-ounce box frozen artichoke hearts, thawed
1 shallot, sliced
3/4 cup chopped oil-packed sun-dried tomatoes
1/2 cup dry white wine
2 cups baby spinach

Steps:

  • In a medium skillet, heat the oil over medium-high heat. Season the salmon fillets evenly with the salt and place each fillet flesh-side down in the hot skillet. Cook until deep golden brown, about 3 minutes. Sear the sides of the fillets for 1 minute on each side. Using a fish spatula, flip the fillets so the skin side is down and cook an additional 2 minutes. Add 1 tablespoon of the butter and the oregano sprigs to the skillet and reduce the heat to medium. Baste the salmon fillets with the infused butter for 1 minute. Remove the salmon and oregano sprigs to a plate to rest.
  • In the same skillet over medium heat, add the artichoke hearts and shallots. Cook, stirring often with a wooden spoon, until the shallots are softened and the artichokes are beginning to brown, about 4 minutes. Add the chopped oregano and tomatoes and stir to combine. Deglaze the skillet with the white wine and allow the wine to cook down until reduced by half. Stir in the remaining 1 tablespoon butter and the spinach. Cook until the spinach is just barely wilted. Spoon the vegetables onto a platter and top with the rested salmon. Spoon any remaining sauce over the fish and serve.

CAESAR SALMON WITH ROASTED TOMATOES & ARTICHOKES



Caesar Salmon with Roasted Tomatoes & Artichokes image

This recipe is my "go to" recipe for quick dinners, family or guests. It's colorful, healthy, easy to prepare and absolutely delicious. The best part is it only calls for five ingredients! -Mary Hawkes, Prescott, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

4 salmon fillets (5 ounces each)
5 tablespoons reduced-fat Caesar vinaigrette, divided
1/4 teaspoon pepper, divided
2 cups grape tomatoes
1 can (14 ounces) water-packed artichoke hearts, drained and quartered
1 medium sweet orange or yellow pepper, cut into 1-inch pieces

Steps:

  • Preheat oven to 425°. Place salmon on half of a 15x10x1-in. baking pan coated with cooking spray. Brush with 2 tablespoons vinaigrette; sprinkle with 1/8 teaspoon pepper., In a large bowl, combine tomatoes, artichoke hearts and sweet pepper. Add the remaining vinaigrette and pepper; toss to coat. Place tomato mixture on remaining half of pan. Roast until fish just begins to flake easily with a fork and vegetables are tender, 12-15 minutes.

Nutrition Facts : Calories 318 calories, Fat 16g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 674mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

LINGUINE WITH ARTICHOKES AND SMOKED SALMON.



Linguine With Artichokes and Smoked Salmon. image

From Seasonal Food by Susannah Blake. " The blend of pale green artichoke hearts and pink strips of smoked salmon makes this simple creamy pasta dish look stunning. Marinated artichoke hearts from a jar or can may be substituted when fresh aritchokes are out of season." Doesn't this sound luscious.

Provided by rosered

Categories     Healthy

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

11 ounces linguine
salt & freshly ground black pepper
1/2 cup heavy cream
1/2 cup white wine
scallion (1 bunch , shredded )
4 artichoke hearts (cooked and chopped )
1 teaspoon whole grain mustard
7 ounces smoked salmon (cut into strips , about 1 cup )

Steps:

  • Cook the linguine in boiling salted water according to the instructions on the packet.
  • About 3 minutes before the end of the pasta cooking time, put the cream wine , scallions, artichoke hearts, and mustard in a pan and heat gently, stirring to combine.
  • As soon as the pasta is cooked, drain well. Stir the smoked salmon in to the cream mixture, season to taste with salt and pepper, then pour over the pasta and toss well to combine. Serve immediately.

TUSCAN SALMON PASTA



Tuscan Salmon Pasta image

White kidney beans and plum tomatoes are tossed with salmon and linguine in this fast-to-fix entree that works for special dinners or every day. Dianne Alvine from Toms River, New Jersey shared the delightful main dish recipe.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

4 ounces uncooked linguine
1 salmon fillet (10 ounces), cut into 1-inch cubes
1 teaspoon minced fresh rosemary
5 tablespoons olive oil, divided
3/4 cup cannellini beans, rinsed and drained
2 small plum tomatoes, chopped
6 garlic cloves, minced
Salt and pepper to taste

Steps:

  • Cook linguine according to package directions. Meanwhile, in a small skillet, saute salmon and rosemary in 2 tablespoons oil for 5 minutes or until salmon flakes easily with a fork. Add the beans, tomatoes, garlic, salt and pepper; heat through. , Drain linguine; and transfer to a large bowl. Add salmon mixture; toss gently. Drizzle with remaining oil.

Nutrition Facts : Calories 863 calories, Fat 51g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 215mg sodium, Carbohydrate 61g carbohydrate (4g sugars, Fiber 7g fiber), Protein 41g protein.

SALMON AND VEGGIE LINGUINI - "SAL MONGUINI"



Salmon and Veggie Linguini -

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

Nonstick cooking spray
Two 4-ounce skin-on salmon fillets
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 teaspoon dried Italian seasoning
1/2 teaspoon ground coriander
2 tablespoons salted butter
2 lemon slices, halved, plus more for garnish
8 ounces fresh linguini
1/2 cup frozen peas
1 cup cherry tomatoes, quartered
2 tablespoons drained brined capers
Grated zest and juice of 1 whole lemon
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon minced fresh dill
Chopped fresh flat-leaf parsley, for garnish, optional

Steps:

  • Preheat a gas grill to medium-high heat or prepare a charcoal grill with a medium-hot fire.
  • Spray a 12- by 12-inch square of heavy-duty aluminum foil with cooking spray. Place the salmon, skin-side down, on the center of the foil. Sprinkle the salmon with salt and pepper and sprinkle the Italian seasoning and coriander over the top. Put 1 tablespoon of butter on top of each fillet and place 2 half slices of lemon on each. Wrap the salmon tightly in the foil, place on the grill, and cook for 10 minutes.
  • Remove the salmon from the grill and open the foil packet to allow the steam to escape. Let stand until cool enough to handle. Reserving any cooking liquid in the foil packet, transfer the salmon to a small bowl and using a fork, flake it into large pieces; discard the skin.
  • Meanwhile, bring a large pot of salted water to a boil and cook the linguini until al dente, according to the package instructions. Put the peas in a large mixing bowl, drain the pasta and pour it over the peas in the bowl. (The heat from the pasta will cook the peas.) Add the reserved cooking liquid from the salmon to the bowl along with the tomatoes, capers and lemon zest.
  • In a small bowl, whisk the lemon juice, olive oil and mustard together until thick and emulsified; pour the dressing over the pasta and toss well to coat. Add the flaked salmon and dill, and toss gently until combined. Taste and adjust the seasoning, if necessary.
  • Transfer the pasta to a serving platter, garnish with chopped parsley and lemon slices, and serve immediately.

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