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Garlic Butter Salmon with Roasted Pepper Pasta


Seared Garlic Salmon on Creamy Roasted Red Pepper Penne

Ingredients:

  • 2 salmon fillets (skin-on or off, your choice)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 1 cup roasted red peppers (jarred or homemade), chopped
  • 1/2 cup unsweetened coconut milk or dairy-free cream
  • 250g (about 9 oz) penne pasta
  • 1/4 cup chopped fresh parsley
  • Juice of half a lemon

Directions:

  1. Cook the penne pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
  2. In a skillet, heat olive oil over medium heat. Season the salmon fillets with salt, pepper, and paprika.
  3. Place the salmon skin-side down and cook for 3-4 minutes per side, until golden and cooked through. Remove and set aside.
  4. In the same skillet, reduce heat to medium-low and add the butter. Once melted, sauté the minced garlic until fragrant (about 1 minute).
  5. Add the chopped roasted peppers and stir for 2 minutes. Pour in the coconut milk and simmer for 3-4 minutes to thicken slightly.
  6. Return the cooked pasta to the skillet and toss to coat in the sauce. Add a squeeze of lemon and half the chopped parsley.
  7. Plate the pasta, top with the salmon fillet, and garnish with remaining parsley. Serve warm.


Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 490 kcal | Servings: 2 servings