Simple Salmon Pasta Primavera
WITH WILD SALMON SEASONED GRILL
A variety of spring vegetables adds freshness to this creamy pasta dish. The creamy sauce stands up nicely to the hearty steakhouse flavors of the marinated salmon fillet
STEP 1: Cook pasta according to package directions.
STEP 2: Whisk together crème fraîche and heavy cream. Set aside.
STEP 3: Add olive oil to a large skillet over medium heat. Add zucchini, squash, and asparagus. Sauté vegetables for 4 minutes or just until veggies begin to soften.
STEP 4: Add garlic and cook for 1 minute. Stir in cherry tomatoes. Add wine, heavy cream mixture, and Parmesan cheese, stir. Reduce heat and allow sauce to thicken for 3-5 minutes.
STEP 5: Prepare Morey’s Wild Salmon Steakhouse according to package directions.
STEP 6: Toss pasta with sauce and vegetable, turning to coat. Top with salmon and basil.
STEP 7: Salt and pepper to taste, and serve.
- 6 Morey’s Wild Salmon Steakhouse fillets
- 1 lb. linguini or angel hair pasta
- 1 Tbsp. olive oil
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1 lb. asparagus, trimmed
- 3 cloves garlic, coarsely chopped
- 1 lb. cherry tomatoes, halved
- 3/4 cup heavy cream
- 1 tablespoon crème fraîche
- 1/4 cup dry white wine
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, torn
Additional Product Options
English Style Pale Ale
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