Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Place salmon filet on prepared baking sheet and pat dry with paper towels. Sprinkle with salt, pepper, and paprika. Bake 4 to 6 minutes per half-inch thickness, or until salmon flakes easily with a fork (145 degrees).
This recipe is an easy way to get your Omega-3s! Add sundried tomato salmon to a creamy layer of alfredo pasta.
Servings and Ingredients
|1 (12-to-16-oz.) Bristol Bay salmon fillet|
|½ tsp. kosher salt|
|¼ tsp. Hy-Vee black pepper|
|¼ tsp. smoked paprika|
|½ (16-oz.) pkg. Gustare Vita tagliatelle|
|1 tbsp. Hy-Vee salted butter|
|1 c. yellow onion, chopped|
|2 clove(s) garlic, minced|
|½ c. white wine|
|⅓ c. Gustare Vita sun dried tomato paste|
|1 (12.5-oz.) jar Gustare Vita Alfredo sauce|
|Fresh basil, for garnish|
Things To Grab
- Baking sheet
- Parchment paper
- 12-inch skillet
While salmon bakes, bring a large pot of salted water to boiling. Cook tagliatelle according to package directions and drain, reserving about 1/2 cup pasta water. Return pasta to pot and keep warm.
Heat a 12-inch skillet over medium to medium-low heat. Add butter and sauté onion until translucent. Add garlic and cook until fragrant, about 30 seconds. Pour in wine and simmer until reduced by about half. Stir in sun dried tomato paste and Alfredo sauce and cook until heated through.
Add sauce to cooked pasta and toss until coated. If sauce is too thick, add reserved pasta water until desired consistency is reached.
Flake salmon into large pieces and gently stir into sauced pasta. Garnish with fresh basil leaves, if desired.
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 60mg
- Sodium: 600mg
- Total Carbohydrates: 59g
- Protein: 25g
Hy-Vee Seasons March 2021