Salmon Pasta
Servings Prep Time
4people 5minutes
Cook Time
20minutes
Servings Prep Time
4people 5minutes
Cook Time
20minutes
Ingredients
  • 8oz whole wheat penne or rigatoni
  • 1bunch asparagus, cut into 1-in pieces
  • 4-6Tbsp Pickle Creek Lemon Basil & Garlic Infused Olive Oil
  • 12oz salmon fillets
  • 1whole lemon, zested and juiced
  • 2Tbsp capers
  • ¼c 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!