Salmon Primavera Recipes

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the broccoli, onion and green pepper in 2 tablespoons butter until vegetables are tender. Add garlic; cook 1 minute longer., In a large saucepan, combine the sauce mix, milk, water, salt, pepper and remaining butter. Cook over medium heat until thickened. Add the salmon and heat through. Drain pasta; add to vegetable mixture. Top with sauce and gently toss to coat. Sprinkle with bacon if desired.

Steps:

• Preheat the oven to 450 degrees F.
• On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Steps:

• Preheat oven to 375 degrees F. Season the salmon fillet with salt and pepper. Brush an even thick coating of the mustard all over the salmon. Place the salmon on a parchment of foil lined baking sheet. Place the fish horizontally in front of you. Starting at the left end of the fillet, lay a column of overlapping slices of zucchini. On the next row lay a column of overlapping slices of the sqush, they should be overlapping the zucchini a bit as well. On the next row lay a column of overlapping slices of tomatoes, the should slightly overlap on the squash. Begin again with the zucchini, followed by the squash, and the tomato. Continue in this fashion until the whole fillet is covered. In a small bowl, mix the breadcrumbs, dill and olive oil. Sprinkle over the top of the vegetables. Bake for 30-35 minutes. Remove one of the vegetables in the thickest part of the fillet to test to make sure the fish is done, and then coer it back up with the vegetable. Serve hot or at room temp. Can be refrigerated overnight and brought to room temp the next day.

Steps:

• In a large pot, boil your pasta until al Dente, drain but do not rinse. Reserve 1/2 cup of pasta water.
• In a medium pan, saute red pepper flakes and leek in olive oil and garlic, 5 minutes.
• Add celery, red pepper, and garlic, saute just until celery is crisp-tender.
• Remove from heat and set aside.
• In the big pasta pot, heat frozen peas in the reserved pasta water on low heat just until warm.
• Add flaked salmon and sauteed vegetables. Stir gently to combine.
• Season with salt & pepper to taste.
• Gently toss in cooked pasta until well-coated. The pasta should absorb the flavors of the other ingredients.
• Sprinkle parmesan over each serving.
• Adjust seasoning to taste.

Steps:

• Cook the pasta according to directions on the package.
• While the pasta is cooking, prepare the sauce:.
• Heat the oil and add the red pepper strips, cook 5-7 min over med-high heat.
• add in the garlic and cook another minute.
• Add the heavy cream and bring to a boil.
• Add in the shredded cheese and stir until well combined.
• Place the pasta into a large bowl, add the peas, the salmon broken into pieces, and the sauce. Combine very well.
• Eat and enjoy!