Dinner
Salmon and Leek Pasta
This delicious pasta is as elegant as it is easy. Flaky salmon complements the subtle flavour of leeks with just a touch of spice to liven things up. Serve family style and just like that dinner is ready! Recipe courtesy of Professional Home Economist and Cookbook Author, Emily Richards.
Updated
Ingredients
- 1 Tbsp canola oil (15 mL)
- 2 leeks, white and light green part only, thinly sliced
- 5 cloves garlic, minced
- 3 Tbsp all purpose flour (45 mL)
- 1/4 tsp hot pepper flakes (1 mL)
- 2 cups 1% or 2% milk (500 mL)
- 1 cup sodium reduced vegetable or chicken broth (250 mL)
- 2 Tbsp tomato paste (30 mL)
- 1 (12 oz /375 g) boneless skinless salmon fillet
- 2 Tbsp chopped fresh parsley (30 mL)
- 2 Tbsp chopped fresh basil (30 mL)
- 1 lb penne pasta (500 g)
Directions
- In a large skillet, over medium heat, add canola oil. Add leeks and garlic and stir for 8 minutes or until mixture softens and is golden brown. Stir in flour and hot pepper flakes and cook for 1 minute. Whisk in milk and broth and stir for about 8 minutes or until sauce thickens. Whisk in tomato paste.
- Add salmon fillet; cover and cook for about 6 minutes, stirring occasionally until salmon starts to flake. Stir in parsley and basil.
- Meanwhile, in a pot of boiling water add pasta and cook for about 8 minutes or until tender but firm. Drain well and return pasta to pot.
- Pour leek and salmon sauce over pasta and toss to coat. Salmon will break up into smaller pieces as it coats the pasta.
Nutritional Analysis
| Calories | 500 |
|---|---|
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Cholesterol | 40 mg |
| Sodium | 190 mg |
| Carbohydrates | 71 g |
| Fiber | 3 g |
| Sugar | 9 g |
| Protein | 25 g |
| Potassium | 650 mg |
