Spring Salmon & Arugula Pasta Salad with Gluten-Free Spring Medley Fusilli Blend
Serving Size: 2-3
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
8-9 oz. Pappardelle’s Gluten-Free Spring Medley Fusilli Blend
1 lb. salmon filet
1 Tbsp extra-virgin olive oil
4 cloves garlic, minced
½ cup white wine
½ cup sun-dried tomatoes, chopped
½ tsp. crushed red pepper flakes
Salt & pepper, to taste
¼ cup heavy cream
1 cup baby arugula
¼ cup lemon juice
¼ cup shredded Parmesan cheese
Instructions:
- Preheat oven to 350ºF.
- Season salmon with salt & pepper and bake until cooked through, about 20 -25 minutes. Remove skin and flake salmon into bite-sized pieces and set aside.
- Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and transfer to a large bowl. Set aside
- Meanwhile, in a large pan heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add white wine, sun-dried tomatoes, red pepper flakes, salt & pepper and cook until wine has reduced slightly, about 5 minutes.
- Add heavy cream and stir to combine. Simmer for 5 minutes, then remove from heat. Stir in lemon juice.
- Add salmon, arugula and sauce to pasta bowl. Gently stir to combine.
- Divide pasta into serving dishes and top with Parmesan cheese. Serve and enjoy!