Recipe for buttery, garlicky Salmon Veggie Pasta
Rob and I planned to have grilled salmon and fresh broccoli for a meal this weekend, but the weather just didn't cooperate.
So instead of grilling the salmon, I combined it, the broccoli, fresh mushrooms, butter and garlic into a delicious pasta dish for lunch Sunday. It was delicious and earned the “you can make this again” compliment of honor from Rob. I also used Pampered Chef chili lime rub in it, which made for excellent flavor.
I cooked the fish separately in the microwave with a silicone steamer but you could cook it in your pan with a little canola or olive oil before starting the rest of your recipe. Just remove the fish and let it rest while you saute your vegetables.
This dish was inspired by a scampi, but there was no way I was using more than three tablespoons of butter. Just seemed wrong for our hearts. I substituted chicken broth and it still tasted great.
3 tablespoons butter
1 tablespoon canola oil
14 ounces fresh broccoli
1/2 white onion, diced
8 ounces fresh mushrooms, sliced
4 cloves garlic, minced
2 salmon fillets, about 6 ounces each
2 teaspoons lime juice
2 teaspoons chili lime rub, divided
1/2 cup chicken broth
16 ounces whole-wheat spaghetti
freshly ground black pepper and Parmesan cheese, to taste
Start water for cooking pasta and cook fish with lime juice and about 1/2 teaspoon of chili lime rub per fillet in microwave steamer.
Melt butter in a large dutch oven and add canola oil. Trim tough ends off broccoli and dice. Combine with diced onions and saute in butter-oil mixture until soft. Add in mushrooms and broccoli flourets and cook until crisp-tender. Turn down heat and add garlic, cook about three minutes. Add salmon and flake to combine with vegetables. Add half cup of chicken broth to make a sauce and let simmer about three minutes.
Drain pasta and add to pan with sauce – combine to mix ingredients and serve with Parmesan cheese and black pepper to taste.