Best Summer Salmon Pasta Recipes

SUMMER SALMON PASTA WITH MEYER LEMON

Summer Salmon Pasta with Meyer Lemon image

Ran this salmon pasta with Meyer lemon at my restaurant one night, just throwing together all the leftover bits and pieces from the past couple of nights. Sold out in less than an hour. It's deceptively light, but filling. Great summertime pasta. Serve with garlic toast and salad.

Provided by Kris Swiggum

Time 1h

Yield 6

Number Of Ingredients 20

Ingredients

2 small Meyer lemons, scrubbed
2 large oranges
1 cup chopped fresh pineapple
1 cup fresh pineapple juice
1 cup fresh orange juice
12 sprigs fresh thyme
1 dried red chile pepper
2 cups dried penne pasta
2 tablespoons olive oil
1 medium leek, thinly sliced
1 cup cremini mushrooms, quartered
½ cup diced roasted red peppers
3 large cloves garlic, minced
salt and ground black pepper to taste
¼ cup white wine
1 ½ cups heavy cream
2 cups packed arugula
1 ½ cups cooked salmon fillet, flaked
¼ cup sliced green onions
2 tablespoons grated Parmesan cheese, or to taste

Steps:

Zest and juice 1 lemon; zest remaining lemon and set aside. Zest oranges, peel, then slice roughly.
Combine 1/2 of the orange zest and all the orange slices in small pot with chopped pineapple, pineapple and orange juices, lemon zest and juice from 1 lemon, fresh thyme, and dried pepper. Bring to a boil; reduce heat and simmer until juice is reduced by almost half. Discard pepper. Process remainder in a blender until smooth. This is the citrus reduction base for your sauce.
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
Warm up oil in a large skillet over medium-high heat. Add leek, mushrooms, red peppers, garlic, salt, and black pepper. Saute until leeks and garlic are soft, about 5 minutes. Deglaze with white wine. Add remaining orange and lemon zest, 3/4 cup citrus reduction, and cream. Bring to a boil, and cook until reduced to desired consistency.
Add cooked pasta, arugula, and salmon. Toss until arugula wilts, and serve. Top with green onions and Parmesan cheese.

Nutrition Facts : Calories 522 calories, Carbohydrate 48 g, Cholesterol 101.1 mg, Fat 31.6 g, Fiber 5.2 g, Protein 14.5 g, SaturatedFat 15.5 g, Sodium 146.7 mg, Sugar 18.4 g

SUMMER SALMON PASTA

Summer salmon pasta image

Inject a bit of health into your mealtime with this veg packed pasta full of goodness - easily adapted for vegetarians

Provided by Good Food team

Categories Buffet, Dinner, Lunch, Main course, Snack, Supper

Time 25m

Number Of Ingredients 7

Ingredients

350g penne
2 salmon steaks, about 175g/6oz each
1 tbsp olive oil
2 tbsp pine nut
1 red pepper , deseeded and chopped
300g mushroom , sliced
handful basil leaves

Steps:

Cook the pasta according to pack instructions, adding the salmon to the water 6 mins before the end of the cooking time.
Heat the oil in a pan, then cook the pine nuts until toasted. Add the pepper and fry until softened. Tip in the mushrooms and stir until they start to soften, then add a ladleful of the pasta water.
When the pasta is cooked, remove the salmon to a plate, then drain the pasta. Fork the salmon into flakes and add to the vegetables along with the pasta and the basil leaves. Season with pepper and lightly toss together before serving

Nutrition Facts : Calories 543 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 0.39 milligram of sodium