Mediterranean Salmon Pasta
Delicious, easy, and full of Mediterranean diet flavors
Servings: 4
Calories: 439kcal
Ingredients
- 6 ounces salmon
- salt and pepper
- 8 ounces bowtie pasta (Farfalle)
- ⅓ cup prepared pesto
- 1 cup drained, marinated artichoke hearts quartered
- ¼ cup roasted red peppers chopped
- ¼ cup pitted green olives chopped
- 2 tablespoons sliced sundried tomatoes
- 3 cups baby arugula
Instructions
- Season the salmon with salt and pepper. Cook the salmon on a hot grill for about 8 minutes or in a 350°F oven for about 12 minutes, until it's opaque and flakes easily. Remove it from the heat and set it aside.
- While the salmon cooks, bring a large pot of water to a boil and cook the pasta. Add salt to taste. Drain the pasta when it's al dente, reserving ½ cup of the pasta water.
- In the empty pasta pan, add the pesto, artichoke hearts, roasted red peppers, olives, sundried tomatoes, and about ¼ cup of the pasta water. Heat it over medium high heat, and add the cooked pasta.
- Stir in additional pasta water as desired, to make a sauce. Add the arugula by the handful. Stir it in so it wilts.
- Turn off the heat. Flake the salmon and stir it into the pasta. Stir to combine everything and serve.
Nutrition
Calories: 439kcal | Carbohydrates: 49g | Protein: 18g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 680mg | Potassium: 522mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1463IU | Vitamin C: 24mg | Calcium: 96mg | Iron: 2mg