Easy Salmon Dill Pasta Recipe

Easy Salmon Dill Pasta

From kristafromvista 16 years ago

This is a really quick, simple and light pasta dish if you are trying to eat healthy without going hungry

4 fresh salmon filets or steaks (you can also substitute this with the pre-cooked packaged salmon if you need a shortcut) shopping list
about 1/4 cup fresh dill shopping list
1 cup fresh basil, chopped shopping list
3 cups fresh spinach, chopped shopping list
2 tablespoons fresh garlic shopping list
1 tomato, coarsely chopped shopping list
4 servings of whole grain pasta; i think linguine or spaghetti works best shopping list
the juice of 1 lemon shopping list
salt and pepper to taste shopping list
1 Tablespoon extra virgin olive oil shopping list

Wash and prepare salmon for cooking. (If you are using precooked salmon you can simply empty it from the freshness pouch into a bowl and mix with the chopped dill, salt, pepper, and half the lemon juice then heat it up together in the microwave or in a separate skillet).
Flavor with salt, pepper, chopped dill on both sides and a little lemon juice.
Grill or bake until thoroughly cooked
Cut up the Salmon in chunks
Boil water with a little salt then add pasta and cook until it is al dente.
Strain the pasta, reserving some of the pasta water, about 1/2 a cup to a cup
In a large skillet or walk, add tomato, garlic, olive oil, and some salt and pepper.
Stir for about one minute then add the basil and spinach. Stir another minute then add the pasta, stir to mix evenly.
Add some of the pasta water, about 1 tablespoon at a time, just to add some juiciness. You don't have to use all the water; the liquidity will vary based on your taste somewhat.
Add the salmon and stir just to mix everything evenly. Serve immediately.

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" It was excellent "
invisiblechef ate it and said...
I like to do this on hot days, and serve the dish cold. Keeping the vegetables fresh and uncooked. Or just lightly cooked by the heat of the pasta.

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kristafromvista Escondido, CA

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Reviewed by 1 people

I like to do this on hot days, and serve the dish cold. Keeping the vegetables fresh and uncooked. Or just lightly cooked by the heat of the pasta.

invisiblechef in loved it