Creamy Salmon Piccata Pasta
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With Easter just right around the corner, it can be a wee bit stressful to come up with delicious and filling dinner ideas that everyone will enjoy after egg-hunting all morning. So if you’re unsure where to start, don’t fret. This Creamy Salmon Piccata Pasta recipe will save the day! Its creamy sauce packs a punch of flavour, and it perfectly elevates the star of the show: salmon. Did we mention that it’s easy to prepare too? If that sounds like music to your ears, then let’s get cooking!
Here are the ingredients you need:
1. 375g of dried fettuccine pasta
2. Two tbsp of olive oil
3. A tbsp of drained baby capers
4. 350g of skinless boneless salmon fillets, cut into 3-4 cm pieces
5. A red onion, thinly sliced
6. 300ml of light cooking cream
7. 120g of baby spinach
8. Two tbsp of fresh lemon juice
9. 1/3 cup of finely chopped fresh continental parsley leaves
10. Lemon wedges, to serve (optional)
Begin by cooking the pasta in a large saucepan filled with salted boiling water. Follow the instructions on the packet or cook until it’s al dente. After that, drain and return the pasta to the pan.
Meanwhile, grab a large frying pan and heat a tablespoon of oil over medium-high heat. Cook the capers, stirring, for a minute or two until they ‘burst’. Then, use a slotted spoon to transfer them to a plate.
Add the salmon to the frying pan and cook for 3 to 4 minutes or until it’s golden and cooked through. Transfer the salmon to the same plate.
Heat the remaining oil in the frying pan over medium-high heat. Add the onion and let it cook for 5 minutes or until they have softened. Pour in the cream and simmer for two minutes or until the cream reduces slightly.
Add the pasta, spinach, lemon juice, and half of the parsley to the cream mixture. Season with some salt and pepper.
Cook the sauce for a minute or until heated through. Gently toss through the salmon and sprinkle with capers as well as the remaining parsley. Serve with lemon wedges if you want an extra zing. This dish is sure to be a hit with the whole family. Enjoy!
Source: Taste
Here are the ingredients you need:
1. 375g of dried fettuccine pasta
2. Two tbsp of olive oil
3. A tbsp of drained baby capers
4. 350g of skinless boneless salmon fillets, cut into 3-4 cm pieces
5. A red onion, thinly sliced
6. 300ml of light cooking cream
7. 120g of baby spinach
8. Two tbsp of fresh lemon juice
9. 1/3 cup of finely chopped fresh continental parsley leaves
10. Lemon wedges, to serve (optional)
Begin by cooking the pasta in a large saucepan filled with salted boiling water. Follow the instructions on the packet or cook until it’s al dente. After that, drain and return the pasta to the pan.
Meanwhile, grab a large frying pan and heat a tablespoon of oil over medium-high heat. Cook the capers, stirring, for a minute or two until they ‘burst’. Then, use a slotted spoon to transfer them to a plate.
Add the salmon to the frying pan and cook for 3 to 4 minutes or until it’s golden and cooked through. Transfer the salmon to the same plate.
Heat the remaining oil in the frying pan over medium-high heat. Add the onion and let it cook for 5 minutes or until they have softened. Pour in the cream and simmer for two minutes or until the cream reduces slightly.
Add the pasta, spinach, lemon juice, and half of the parsley to the cream mixture. Season with some salt and pepper.
Cook the sauce for a minute or until heated through. Gently toss through the salmon and sprinkle with capers as well as the remaining parsley. Serve with lemon wedges if you want an extra zing. This dish is sure to be a hit with the whole family. Enjoy!
