Summer Salmon Pasta Recipes

LIGHT LEMON GARLIC PASTA WITH SALMON

Steps:

• Cook the pasta according to package directions.
• Meanwhile, season salmon with salt and pepper to taste and bake at 350 degrees F for 15-20 minutes, depending on thickness.
• Once the pasta is cooked, drain and toss with garlic, olive oil, basil and season with salt and pepper to taste.
• Add lemon juice, zest and capers to the pasta and toss to mix.
• Flake the salmon into bite-size pieces.
• Gently toss salmon with the pasta.
• Dish and serve hot topped with freshly grated or shaved Parmesan cheese.

SALMON PASTA IN LEMON GARLIC CREAM SAUCE

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.

SUMMER SALMON PASTA

Steps:

• Cook the pasta according to pack instructions, adding the salmon to the water 6 mins before the end of the cooking time.
• Heat the oil in a pan, then cook the pine nuts until toasted. Add the pepper and fry until softened. Tip in the mushrooms and stir until they start to soften, then add a ladleful of the pasta water.
• When the pasta is cooked, remove the salmon to a plate, then drain the pasta. Fork the salmon into flakes and add to the vegetables along with the pasta and the basil leaves. Season with pepper and lightly toss together before serving

SALMON PASTA

Steps:

• Heat the broiler. Put fennel seeds in a small, self-sealing plastic bag, and crush with a rolling pin. Add parsley, brown sugar, 3/4 teaspoon salt, and 1 teaspoon pepper to the bag, and shake to mix.
• Press the mixture onto the skinless side of the salmon. Broil salmon, skin side down, until it is no longer red in the center, about 8 minutes.
• Flake the fish with a fork. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions until al dente, about 13 minutes. Reserve about 1/2 cup cooking water, and drain pasta. Return it to the warm pot, add spinach, and toss.
• In a bowl, mix together sour cream, lemon juice to taste, 1/2 teaspoon salt, and 2 tablespoons pasta water.
• Put pasta on plates, top with salmon, and drizzle with the sour-cream mixture. Or simply toss pasta and spinach in the pot with the salmon and the sour-cream mixture, adding pasta water as needed, and serve.

SUMMER SALMON SALAD

Steps:

• Cut any large potatoes in half. Bring a pan of salted water to the boil and add the potatoes. Bring back to the boil and simmer for 15 minutes until nicely cooked.
• Meanwhile, make your dressing by mixing the yoghurt with the lemon zest and juice, a good pinch of sea salt and black pepper and a lug of extra virgin olive oil.
• Drain the potatoes well, tip into a mixing bowl and season immediately with salt and pepper. Drizzle with a little olive oil and, after 5 minutes, stir in most of the dressing. Leave the potatoes to cool.
• Peel and halve the cucumber lengthways, remove the seeds and cut into ½cm slices. Roughly chop the fennel.
• Add the cucumber and fennel to the potatoes, pick in the basil leaves and mix well.
• Divide the salad evenly between four plates and flake over the salmon. Drizzle with a little olive oil.

SUMMER SALMON PASTA WITH MEYER LEMON

Steps:

• Zest and juice 1 lemon; zest remaining lemon and set aside. Zest oranges, peel, then slice roughly.
• Combine 1/2 of the orange zest and all the orange slices in small pot with chopped pineapple, pineapple and orange juices, lemon zest and juice from 1 lemon, fresh thyme, and dried pepper. Bring to a boil; reduce heat and simmer until juice is reduced by almost half. Discard pepper. Process remainder in a blender until smooth. This is the citrus reduction base for your sauce.
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Warm up oil in a large skillet over medium-high heat. Add leek, mushrooms, red peppers, garlic, salt, and black pepper. Saute until leeks and garlic are soft, about 5 minutes. Deglaze with white wine. Add remaining orange and lemon zest, 3/4 cup citrus reduction, and cream. Bring to a boil, and cook until reduced to desired consistency.
• Add cooked pasta, arugula, and salmon. Toss until arugula wilts, and serve. Top with green onions and Parmesan cheese.

SALMON PASTA SALAD RECIPE

Steps:

• Gather the ingredients.
• In a large pot filled with boiling, salted water , cook the pasta according to the package directions. Place the frozen peas in the colander, then drain and rinse the pasta (it will simultaneously thaw the peas). Shake well to remove excess water.
• In a medium mixing bowl, add the mayonnaise, yogurt, honey mustard, lemon juice, chives, paprika, salt, and pepper. Mix the dressing well and adjust to taste.
• Assemble the salad in the serving bowl you intend to use. Add the pasta and peas, then the salmon, bell peppers, and havarti cheese. Top with the dressing.
• Gently toss to combine. Cover and chill for at least 1 or 2 hours in the refrigerator.
• Serve and enjoy.

PESTO GRILLED SALMON & PASTA

Steps:

• Bring a large pot of heavily salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup pasta water and drain.
• Soak wooden skewers, at least 1 hour. Preheat a grill or grill pan to medium high heat. Clean and oil the grates with the olive oil, if necessary.
• Trim the ends of 2 lemons and thinly slice. Add the salmon cubes and lemon slices folded in half by alternating onto skewers (make 5-6 skewers). Brush both sides of skewered salmon with half the pesto.
• Carefully place salmon skewers onto the grill. Grill until salmon is cooked through and opaque, 4 minutes per side.
• Return drained pasta to the same pot over low heat and add butter, Parmesan, remaining pesto (about ½ cup), and juice of remaining lemon. Season to taste with salt and black pepper. Add in reserved pasta water gradually until the sauce is glossy.
• Garnish with fresh basil and chili flakes and top with the salmon skewers. Serve immediately.