With spring around the corner, this salmon and kale pasta recipe is ideal for a light dinner. Prepared with fresh kale, tomatoes, chives and basil, this recipe incorporates fresh ingredients to flavor this simple dish. The entire recipe takes only 45 minutes to prepare, but if you’re short on time you can cook the pasta up a day ahead of time and store in a Ziploc® Brand Container. To serve, just warm up the pasta and combine with the other ingredients.
Salmon and Kale Pasta
Prep: 15 minutes
Cook: 20 minutes
Yield: 4 servings
1 pound skinless salmon fillets
3 tablespoons olive oil, divided
2 tablespoons lemon juice, divided
Kosher salt and ground black pepper
3 cups fresh baby kale
1 cup chopped tomatoes
1/4 cup toasted pine nuts
8 ounces rotini pasta, cooked
2 teaspoons sherry vinegar
1/4 cup chopped fresh chives
Grated Parmesan cheese
Preheat oven to 425° F.
Meanwhile, season salmon with one tablespoon each of olive oil and lemon juice. Sprinkle on salt and pepper to taste.
Bake salmon for 12 minutes or until it reaches your desired degree of doneness; let cool.
In a large skillet, heat one tablespoon of oil over medium heat. Cook kale, tomatoes and pine nuts until kale is slightly wilted, about 3 minutes. Set aside.
Add pasta, salmon, remaining lemon juice, olive oil, and remaining ingredients. Cook until heated through, about two minutes, and top with Parmesan cheese.
What are your favorite pasta additions?
Photo courtesy of Alison Lewis.