Kitchen Confession

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Recipe: Lemon Garlic Salmon Pasta

Salmon Pasta is what’s happening tonight. Quick, Easy and ready in Under 30 Minutes. ⁣

I’m working on reducing my Simple Carbohydrates so I decided to make this dish with gluten free pasta and vegan butter. ⁣*this recipe serves 6-8

Flaky pink salmon, al dente chickpea fusili, wilted spinach and crisp green capers on a beautiful white double plate on top of a white and grey marble counter.

Lemon Garlic Salmon Pasta

Prep Time:
Cook Time:
Total Time: 30 minutes
Serves: 6-8
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS⁣

  • 1 package of Maria’s Homestyle Chickpea Fusilli⁣

  • 1 lb. salmon fillet⁣

  • 1 teaspoon garlic, minced⁣

  • 1 tablespoon @miyokoscreamery vegan butter⁣

  • 1 teaspoon dried basil⁣

  • 1 teaspoon dried oregano⁣

  • Salt and pepper to taste⁣

  • 4 - 5 handfuls of spinach⁣

  • Zest + juice of one lemon⁣

  • 2 teaspoons capers⁣

INSTRUCTIONS

  1. Cook the pasta according to package directions

  2. Add butter to a large pan. Season salmon with salt and pepper and place in pan. On medium low heat cook for 3 minutes. Flip and cook for an additional 3 minutes until done. Remove from pan and set aside. ⁣

  3. Add garlic and spinach to the pan and cook for 1 minute until spinach is wilted. ⁣

  4. Once the pasta is cooked, drain and toss with spinach, garlic, basil and oregano. Season with salt and pepper to taste⁣

  5. Add lemon juice, zest and capers to the pasta and toss to mix⁣

  6. Flake the salmon into bite-size pieces and gently toss salmon with the pasta⁣