creamy pasta with rosted salmon

Ingrdients :

4 fillets of salmon

1 lb box of penne pasta

1 medium zucchini, diced into medium pieces

1 red bell pepper, diced into medium pieces

1 container of baby bella mushrooms

1 shallot, chopped fine

4 cloves of garlic, smashed and minced fine

1/4 cup cheddar cheese

1/4 cup mozzarella cheese

2 cups freshly grated Parmesan

1 heaping tablespoon grated Parmesan (the powdery stuff)

1/2 teaspoon thyme

Zest from 1 lemon

1.5 cup heavy cream

2 ounces cream cheese

Cajun seasoning (see directions for specifics)

3 tablespoons garlic powder, separated

3 tablespoons onion powder, separated

1/2 teaspoon red pepper flake

Cayenne pepper (optional)

Large Beefsteak tomato diced into large wedges and then cut in half

Juice from half a lemon (to be squeezed onto fish after searing)

Mund të jetë një imazh i ushqime dhe ambiente të brendshme

Directions :

Add 1 tablespoon of oil or cooking spray to the bottom of a large pot over medium-high heat.

Add zucchini, red bell pepper, and mushroom. Season with 1 teaspoon of salt, 1 tablespoon of garlic powder, and 1 tablespoon of onion powder. Cook for 5 minutes.

Taste the mixture to assess if salt needs to be added. If so, do so at this time. Be careful not to over salt. I’d add no more than 1 additional teaspoon at this stage. Remember cheese is salty.

Cook veggies for another 8-10 minutes or so, until completely tender. Remove and set aside. DO NOT RINSE OUT THE POT!

Add 2 tablespoons of butter to the same pan.

Add shallot, crushed red pepper, and garlic to the pan. Saute for 3 minutes, stirring consistently until aromatic.

Pour in heavy cream and combine completely with shallots and garlic. Cook for 1 minute.

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