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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Extra Pesto Grilled Salmon gives this creamy pasta toss a luxurious taste and texture. We love it as is, but you could easily sub in any veggies you have on hand for the broccoli. âJacob Kitzman, Seattle Ingredients:
8 ounces uncooked linguine |
1 bunch broccoli, cut into florets |
2 garlic cloves, minced |
2 tablespoons butter |
2 cups heavy whipping cream |
2 tablespoons lemon juice |
1 pound fully cooked salmon, flaked |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup shredded parmesan cheese |
3 tablespoons minced fresh basil or 1 tablespoon dried basil |
2 tablespoons capers, drained |
2 teaspoons grated lemon peel |
Directions:
1. Cook linguine according to package directions, adding the broccoli during the last 5 minutes of cooking.
2. Meanwhile, in a large skillet, saute garlic in butter for 1 minute. Stir in cream and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly thickened, stirring constantly.
3. Add the salmon, salt and pepper; heat through. Drain linguine and broccoli; add to the skillet. Stir in the cheese, basil, capers and lemon peel. Yield: 4 servings.
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