INGREDIENTS:
- 16 oz. rigatoni/pasta
- 1 teaspoon garlic, minced
- 2 tablespoons extra virgin olive oil
- 1/2 cup basil leaves, finely chopped
- Salt and pepper to taste
- 1 lb. Wild Sockeye Salmon fillet
- Zest of one lemon
- 2 tablespoons lemon juice
- 2 teaspoons capers
- Parmesan cheese, shaved or grated
Our favorite light, summery, sunny type pasta. This light lemon garlic pasta with wild salmon also has the good fortune of being healthy! It’s all about simplicity and freshness. With fresh basil, garlic, lemon juice, olive oil, capers and salmon, you practically have summer on a plate.
INSTRUCTIONS
- Cook the pasta according to package directions
- Meanwhile, season salmon with salt and pepper to taste and bake at 350 degrees F for 15-20 minutes, depending on the thickness
- Once the pasta is cooked, drain and toss with garlic, olive oil, basil and season with salt and pepper to taste
- Add lemon juice, zest and capers to the pasta and toss to mix
- Flake the salmon into bite-size pieces
- Gently toss salmon with the pasta
- Dish and serve hot topped with freshly grated or shaved Parmesan cheese
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Tags: Baking pasta|Pride of Bristol Bay|protein|Recipe|Sockeye Salmon salmon pasta
