Lemony Salmon Bow-Tie Pasta
June 09, 2019
"You can switch up the salmon with cooked chicken or any cooked protein of your choice in this versatile recipe. And you can change the herb to your choice."
- Serving Size: 1 (343.5 g)
- Calories 311.4
- Total Fat - 14.9 g
- Saturated Fat - 5.6 g
- Cholesterol - 59.6 mg
- Sodium - 373.9 mg
- Total Carbohydrate - 17.8 g
- Dietary Fiber - 3.7 g
- Sugars - 7.8 g
- Protein - 27.4 g
- Calcium - 313.9 mg
- Iron - 2.8 mg
- Vitamin C - 15.9 mg
- Thiamin - 0.5 mg
Cook pasta, adding asparagus and peas during the last 3 minutes of cooking time.
Meanwhile, prepare sauce in a 10 inch non-stick skillet; heat butter over medium heat until frothy.
Add garlic, cook and stir until garlic is golden and fragrant, about 1 minute; be careful not to burn it.
In a small measuring cup, whisk together milk and flour until smooth with no lumps.
Pour into skillet with garlic.
Increase heat to med-high, cook and stir until mixture bubbles and thickens slightly.
Add cheese, dill, lemon juice and zest mixing well.
Drain pasta and veggies and add them to the sauce, along with the salmon.
Toss gently until all ingredients are coated with sauce.
Serve immediately with freshly ground pepper and extra Parmesan on top.
Tips & Variations
No special items needed.