Dinner

Salmon and Asparagus Pasta

A truly spring dish made with fresh asparagus and salmon and served over farfalle pasta. This salmon combines two super foods into one dish. Asparagus and salmon never tasted better together!

Prep Time

Servings

1/4 cup canola oil (60 mL)

2 shallots, finely chopped (2)

2 cloves garlic, minced (2)

1 lb fresh skinless boneless salmon, cut into 1 1/2 inch (4cm) pieces (500 g)

1/2 cup white wine (125 mL)

1/2 cup sodium-reduced chicken broth (125 mL)

2 Tbsp lemon juice (30 mL)

2 Tbsp freshly chopped marjoram (or 1 tsp/5 ml dried) (30 mL)

1/2 lb asparagus, washed, trimmed and cut into 1 inch (2.5 cm) pieces (250 g)

4 cups baby arugula leaves (1 L)

12 oz farfalle, uncooked (350 g)

In a large skillet over medium heat, heat canola oil. Add shallots and garlic and sauté 1-2 minutes. Add salmon and cook through, turning once, approximately 5 minutes. Add white wine, chicken broth, lemon juice and marjoram. Let simmer about 3 minutes. Add asparagus pieces and continue to cook until asparagus is tender, about 2-3 more minutes. Sir in arugula leaves. Continue to cook, about 1 minute, until arugula leaves have just wilted. Season with salt and pepper.
Meanwhile, cook farfalle in a large amount of boiling water until just tender, following package directions. Drain, reserving 1 cup (250 mL) of pasta water, and return to pot. Add salmon mixture to pasta and add some of the reserved pasta water if needed. Gently toss ingredients. Serve immediately.

Ingredients

1/4 cup canola oil (60 mL)

2 shallots, finely chopped (2)

2 cloves garlic, minced (2)

1 lb fresh skinless boneless salmon, cut into 1 1/2 inch (4cm) pieces (500 g)

1/2 cup white wine (125 mL)

1/2 cup sodium-reduced chicken broth (125 mL)

2 Tbsp lemon juice (30 mL)

2 Tbsp freshly chopped marjoram (or 1 tsp/5 ml dried) (30 mL)

1/2 lb asparagus, washed, trimmed and cut into 1 inch (2.5 cm) pieces (250 g)

4 cups baby arugula leaves (1 L)

12 oz farfalle, uncooked (350 g)

Did you know?

Canada exports 90% of its canola production (seed, oil, meal) to over 50 different countries.

Did you know?

Canola oil is Canada’s No. 1 cooking oil and the second most popular choice in the United States.

Directions

In a large skillet over medium heat, heat canola oil. Add shallots and garlic and sauté 1-2 minutes. Add salmon and cook through, turning once, approximately 5 minutes. Add white wine, chicken broth, lemon juice and marjoram. Let simmer about 3 minutes. Add asparagus pieces and continue to cook until asparagus is tender, about 2-3 more minutes. Sir in arugula leaves. Continue to cook, about 1 minute, until arugula leaves have just wilted. Season with salt and pepper.
Meanwhile, cook farfalle in a large amount of boiling water until just tender, following package directions. Drain, reserving 1 cup (250 mL) of pasta water, and return to pot. Add salmon mixture to pasta and add some of the reserved pasta water if needed. Gently toss ingredients. Serve immediately.

Nutritional Analysis

Calories

753

Total Fat

33.2 g

Saturated Fat

4.9 g

Cholesterol

69 mg

Sodium

163 mg

Carbohydrates

72.6 g

Fiber

4.6 g

Sugar

6.2 g

Protein

38.5 g

Potassium

713 mg

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