Leftover Salmon with pasta and vegetables

Leftover Salmon with pasta and vegetables

Pasta with Vegetables and leftover salmon

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Course: Main Course

Cuisine: American, Italian

Keyword: Leftover Salmon, Penne Pasta, Salmon, Vegetables and Pasta

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 960kcal

Author: Julietkitchen By Chef Yasmin

Ingredients

1/2 pound penne pasta
2 to 3 cups leftover salmon or about 12 ounces break into chunks
1 cup each of leftover broccoli florets, cauliflower florets, spinach and asparagus
2 cloves fresh garlic sliced
2 teaspoons fresh oregano roughly chopped - plus extra for garnish
2 tablespoons extra virgin olive oil
2 tablespoons butter
1/2 teaspoon sea salt plus one tablespoon to salt the pasta water
1/4 teaspoon fresh ground black pepper
1/2 cup grated pecorino romano - plus extra shaved for garnish

Instructions

Cook pasta according to package directions
Note: Use one tablespoon salt in the water and cook al dente. Save a 1/2 cup of the pasta water.
While the pasta is cooking, in a 5-quart dutch oven over medium flame, heat the olive oil and butter
Note: the oil/butter should be hot but not smoking
Add the sliced garlic and chopped oregano. Sauté for about one minute
Note: Do not brown the garlic
Add the broccoli and use a wooden spoon to gently combine. Add each remaining vegetable one at a time gently combining with each add
Add the salmon and gently combine
Add the pasta, salt, pepper and combine with the vegetables.
Note: Use some of the reserved pasta water to further moisten the dish if needed.
Turn off the stove. Add the 1/2 cup cheese and gently stir to coat the pasta, vegetable, and salmon
Plate, garnish with shaved cheese and fresh oregano leaves
Enjoy!

Notes

This recipe is also great with leftover chicken or turkey. You can also use whatever your favorite vegetables are that was leftover from the night before.

Nutrition