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