Spring Pasta with Salmon, Peas, and Dill

Name: Spring Pasta with Salmon, Peas, and Dill
Total time: 30 min
Yield: 6 - 8 serving(s)
Ingredients: 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

The dill really makes this dish stand out.

By Charlyne MattoxPublished: Feb 11, 2020

2 Ratings

Jump to recipe

Brian Woodcock

Yields:

6 - 8 serving(s)

Total Time:

30 mins

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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Ingredients

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 cup dry white wine
3 Tbsp. fresh dill, torn

Directions

1. 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.
2. 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.
3. 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.