This dish is a great go-to dinner. It’s healthy, tasty, and simple to put together. My favorite oil for this pasta is Pickle Creek Lemon Basil & Garlic Olive Oil. The Greek Basil & Garlic and Roasted Garlic olive oils also work really well. Happy Eating!

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Salmon Pasta

Course

Main Dish, Pasta

Cuisine

American

Prep Time

5 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 8 oz whole wheat penne or rigatoni
• 1 bunch asparagus, cut into 1-in pieces
• 4-6 Tbsp Pickle Creek Lemon Basil & Garlic Infused Olive Oil
• 12 oz salmon fillets
• 1 whole lemon, zested and juiced
• 2 Tbsp capers
• ¼ c freshly grated parmesan cheese
• Salt & black pepper

Course Main Dish, Pasta Cuisine American Prep Time 5 minutes Cook Time 20 minutes Servings people Ingredients 8 oz whole wheat penne or rigatoni 1 bunch asparagus, cut into 1-in pieces 4-6 Tbsp Pickle Creek Lemon Basil & Garlic Infused Olive Oil 12 oz salmon fillets 1 whole lemon, zested and juiced 2 Tbsp capers ¼ c freshly grated parmesan cheese Salt & black pepper

Instructions

1. Preheat oven to 350 F and put a large pot of salted water on to boil. Place salmon, skin side down, on one end of a large baking sheet. Drizzle with Lemon Basil & Garlic Olive Oil and brush to coat the surface of the salmon.
2. Place the asparagus pieces on the other end of the baking sheet. Drizzle with more Lemon Basil & Garlic Olive Oil and toss to coat. Season the entire baking sheet with salt and pepper to taste and bake 15-20 min, until salmon just cooks through and asparagus reached al dente.
3. Cook the pasta according to the package directions. Drain and toss with ~2 Tbsp Lemon Basil & Garlic Olive Oil, lemon zest and juice, and capers. Add the cooked asparagus and Parmesan cheese and toss to mix. Taste and adjust seasonings. Add a bit more olive oil if pasta seems dry.
4. Flake the salmon into bite-size pieces and gently fold in with the pasta. Enjoy!

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