Best Spring Pasta with Salmon, Peas, and Dill Recipe

Coated in a butter-white wine sauce, this delicious meal is a fresh take on pasta primavera featuring roasted salmon and snappyEnglish peas. Read More Advertisement - Continue Reading Below Yields: 6 - 8 serving(s)

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Coated in a butter-white wine sauce, this delicious meal is a fresh take on pasta primavera featuring roasted salmon and snappy English peas.

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Yields: 6 - 8 serving(s)

Total Time: 30 mins

Ingredients

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  • Cooking spray

  • 12 oz.

    salmon fillets, skin removed

  • 1 tsp.

    whole coriander, crushed

  • Kosher salt and freshly ground black pepper

  • 1 lb.

    cavatappi or other short pasta

  • 8 oz.

    fresh or frozen English peas

  • 4 tbsp.

    unsalted butter, cut into pieces

  • 1/2

    yellow onion, chopped

  • 1/2 c.

    dry white wine

  • 3 tbsp.

    fresh dill, torn

Directions

  • Step 1Preheat oven to 350°F. Lightly grease a small baking sheet. Season salmon with coriander, salt, and pepper. Roast on prepared baking sheet until cooked through, 13 to 15 minutes. Transfer to a plate. Cool completely, then flake into large pieces.
  • Step 2Meanwhile, cook pasta according to package directions, adding peas during last 1 (if using frozen) to 4 (if using fresh) minutes. Reserve 1 cup cooking water; drain. Return pasta to pot.
  • Step 3Melt 2 tablespoons butter in a large skillet over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add wine and cook until syrupy, 3 to 4 minutes. Add pasta and 1/2 cup reserve cooking water. Bring to a simmer. Remove from heat and stir in remaining 2 tablespoons butter (adding additional cooking water if needed to create a sauce). Gently fold in dill and salmon.
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