Recipe for buttery, garlicky Salmon Veggie Pasta

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.

Blog PhotoSalmon Veggie Pasta

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.

 

Comments

News-Gazette.com embraces discussion of both community and world issues. We welcome you to contribute your ideas, opinions and comments, but we ask that you avoid personal attacks, vulgarity and hate speech. We reserve the right to remove any comment at our discretion, and we will block repeat offenders' accounts. To post comments, you must first be a registered user, and your username will appear with any comment you post. Happy posting.

Login or register to post comments