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Protein Pasta
Lemon & Artichoke Protein Pasta with Salmon
Mediterranean flavors are shining through in this recipe. We’ve combined our Protein Pasta made from wild Alaska pollock with lemon, artichokes, white wine, and capers, and paired that salmon.
- Coat salmon filet on both sides with olive oil, lemon juice, salt, pepper and chopped herbs.
- Place seasoned salmon in a 400-degree oven and bake for 12 – 15 minutes.
- To prepare sauce, melt butter in a sau Add garlic and shallots and sauté until the butter starts to brown.
- Add capers, artichoke hearts and Chardonnay. Cook for 1 minute.
- Add Protein Pasta, parsley, and tomatoes. Toss until all is hot.
To serve:
Place Protein Pasta onto plate and top with cooked salmon. Drizzle remaining butter sauce that’s in the pan over the fish and top with lemon zest.
Ingredients:
- Salmon Filet, skin on 2 pieces
- Olive Oil 1 TBSP
- Lemon Juice 2 TBSP
- Salt 1 tsp
- Black Pepper ¾ tsp
- Oregano, chopped 2 tsp
- Thyme, chopped 3 tsp
- Butter 4 TBSP
- Garlic, chopped 1 tsp
- Shallots, minced 2 tsp
- Capers 2 TBSP
- Artichoke Hearts, halved ¼ cup
- Chardonnay ¼ cup
- 1 bag Pescanova Protein Pasta
- Parsley, Chopped 1 TBSP
- Gold Cherry Tomatoes, halved ¼ cup
- Lemon Zest, 2 tsp
