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Salmon pasta recipes are highly versatile— they can be creamy, smoky, lemony, or herbal, and can be adjusted to appeal to anyone's taste. Go in a decadent direction and whip up a salmon and artichoke Alfredo sauce or keep it light with a Mediterranean pasta salad. Whether you're using wild-caught filets or the canned stuff, we've got a delicious salmon pasta recipe that will work for your busy schedule.
Pure salmon pasta decadence. Parmesan cheese, whipping cream, and red pepper flakes combine with fish for a zesty, creamy pasta sauce. Onions, artichoke, and white wine round things out with a super savory presence.
"Great last minute recipe," says candice. "I used canned salmon as it's all I had. I was having one of those 'what am I making for dinner?' moments." A simple but significant pasta recipe that's filling, flavorful, and healthy.
Heat-lovers will flock to this angel hair pasta dish that incorporates minced jalapenos, cilantro, and red bell peppers. The peppers are pureed, reduced over high heat, and spooned over the baked salmon and pasta.
A delightfully tangy pasta salad with all the aromatics. Great for making ahead, this protein-packed dish is choice for picnics or potlucks. Dill, lemon, and white wine vinegar give this pasta knockout flavor.
And to top it off, for a tiny bit of decadence, we’ll sprinkle some Parmesan loving on it. There’s no cream sauce to carry it so this is all about the goodness and tastiness of high-quality olive oil mixed with fresh, awesome flavors.
Start off by cooking the pasta. I went with rigatoni for this recipe but you can use any kind of pasta you like: spaghetti, linguine, fettuccine, pappardelle, or other tube-type pasta. If you want it even healthier, sub with whole wheat pasta instead.
While the pasta cooks, season your salmon fillets with salt and pepper to taste and bake it until cooked. You can also pan-sear the salmon for something crispier, about 3-5 minutes per side, depending on thickness. However you decide to prep your salmon, make sure to flake or cube it into bite-sized pieces so there’s enough to go around once we mix it all up later.
Mince the garlic, chop the basil and get your lemon rind ready while the pasta and salmon cook. As usual, I’m gonna advocate using a microplane for grating your rind and Parmesan cheese. It’s worth it.
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