Name: Salmon And Pasta Primavera
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb salmon fillet, skin removed and cut into cubes; 8 oz penne pasta; 1 cup cherry tomatoes, halved; 1 yellow bell pepper, sliced; 1 zucchini, sliced; 1/2 red onion, thinly sliced; 2 cloves garlic, minced; 1/2 cup chicken broth; 1/4 cup heavy cream; 2 tablespoons olive oil; 2 tablespoons butter; 1 teaspoon dried thyme; Salt and pepper to taste; Grated Parmesan cheese for garnish; Fresh basil leaves for garnish

Instructions

Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the salmon cubes and season with salt and pepper. Cook for about 3-4 minutes until the salmon is just cooked through. Remove the salmon from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Add the garlic and sauté for about 30 seconds until fragrant.
Add the cherry tomatoes, bell pepper, zucchini, and red onion to the skillet. Cook, stirring occasionally, for about 5 minutes until the vegetables are slightly tender but still crisp.
Pour in the chicken broth and heavy cream. Add the dried thyme and season with salt and pepper. Stir well to combine.
Return the cooked salmon to the skillet and toss everything together gently. Let the mixture simmer for another 2-3 minutes to allow the flavors to meld together.
Add the cooked penne pasta to the skillet and toss until the pasta is well coated with the sauce and mixed in with the vegetables and salmon.
Garnish with grated Parmesan cheese and fresh basil leaves before serving.

Ingredients

Instructions

Nutrition Facts