Quick Weeknight Pan Seared Salmon in a Cream Sauce with Pasta
This is a 30 minute salmon pasta meal that uses ingredients you have on hand to dress up pasta night while still keeping things simple.
Servings: 6
Calories: 252kcal
Equipment
- skillet
- boiler
Ingredients
- 6 oz Farfalle pasta
- 1 tbs Olive Oil
- 8 oz Salmon
- Salt and Pepper
- 1/2 Onion minced
- 4 oz Baby Bella Mushrooms washed and sliced
- 1/2 teas Dried Oregano
- 1/2 teas Dried Basil
- 1 jar 23 oz Prego Red Sauce of Choice
- 2 oz Cream Cheese
- 8 oz Frozen Peas heated
- Fresh Basil for Garnish
Instructions
- Cook the pasta in a pot of boiling water to just al dente. Drain and set aside.
- Heat the oil in a large skillet over medium heat.
- Pat the salmon dry and season with salt and pepper. Lay in the skillet and cook for 7 – 10 minutes, flipping once half-way through, depending on thickness (fish will flake easily with a fork when done).
- Remove from pan and set aside.
- In the same skillet, stir in the mushrooms and onions.
- Cook for 3 to 5 minutes to soften. Stir in the Prego sauce and the cream cheese to heat through. Mix so that the cream cheese melts.
- Meanwhile, break the salmon up into bite-sized pieces and discard skin.
- Stir the cooked pasta, peas and salmon into the sauce. Toss to combine.
- Serve with fresh basil on top as a garnish and enjoy.
Notes
If you don't have salmon, or don't care for it, this dish is great with cooked chicken or shrimp as well.
Nutrition
Serving: 1g | Calories: 252kcal | Carbohydrates: 29g | Protein: 15g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 53mg | Potassium: 461mg | Fiber: 3g | Sugar: 4g | Vitamin A: 431IU | Vitamin C: 16mg | Calcium: 42mg | Iron: 2mg