Best 2 Salmon Pasta Toss Recipes

Indulge in a symphony of flavors with our delectable Salmon Pasta Toss, a culinary masterpiece that harmonizes the richness of salmon, the heartiness of pasta, and a medley of fresh vegetables. This versatile dish offers a trio of tantalizing variations to suit every palate. Embark on a culinary adventure as you explore the Classic Creamy Sauce, the vibrant Lemon Butter Sauce, and the zesty Salsa Verde Sauce. Each sauce masterfully complements the succulent salmon and tender pasta, creating a symphony of textures and flavors that will transport you to culinary heaven.

Check out the recipes below so you can choose the best recipe for yourself!

SALMON-PASTA TOSS

Salmon-Pasta Toss image

Betty Crocker Cookbook for Women shares a recipe! Salmon dinner, complete with veggies, can be on your dinner table in just 30 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 12

Ingredients

8 oz uncooked linguine
1 tablespoon olive oil
12 oz skinless salmon fillets, cut into 1-inch pieces
1 cup sliced fresh mushrooms
12 asparagus spears, cut into 1-inch pieces
2 cloves garlic, finely chopped
1/4 cup chopped fresh or 2 teaspoons dried basil leaves
12 grape tomatoes
2 medium green onions, sliced (2 tablespoons)
4 teaspoons cornstarch
1 cup Progresso™ chicken broth (from 32-oz carton)
1/4 cup shredded Parmesan cheese

Steps:

Cook and drain linguine as directed on package, omitting salt.
Meanwhile, in 12-skillet nonstick, heat oil over medium heat. Cook salmon in oil 4 to 5 minutes, stirring gently and frequently, until salmon flakes easily with fork (salmon may break apart). Remove from skillet.
Increase heat to medium-high. Add mushrooms, asparagus and garlic to skillet; cook and stir 2 minutes. Stir in basil, tomatoes and onions; cook and stir 1 minute longer.
In 2-cup glass measuring cup, stir cornstarch into broth. Add to vegetable mixture. Cook and stir 1 to 2 minutes or until sauce is thickened and bubbly. Stir in salmon. Serve over linguine. Sprinkle with cheese.

Nutrition Facts : Calories 440, Carbohydrate 52 g, Cholesterol 60 mg, Fiber 5 g, Protein 32 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 0 g

SALMON-PASTA TOSS

Salmon-Pasta Toss image

Betty Crocker Cookbook for Women shares a recipe! Salmon dinner, complete with veggies, can be on your dinner table in just 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 12

Ingredients

8 oz uncooked linguine
1 tablespoon olive oil
12 oz skinless salmon fillets, cut into 1-inch pieces
1 cup sliced fresh mushrooms
12 asparagus spears, cut into 1-inch pieces
2 cloves garlic, finely chopped
1/4 cup chopped fresh or 2 teaspoons dried basil leaves
12 grape tomatoes
2 medium green onions, sliced (2 tablespoons)
4 teaspoons cornstarch
1 cup Progresso™ chicken broth (from 32-oz carton)
1/4 cup shredded Parmesan cheese

Steps:

Cook and drain linguine as directed on package, omitting salt.
Meanwhile, in 12-skillet nonstick, heat oil over medium heat. Cook salmon in oil 4 to 5 minutes, stirring gently and frequently, until salmon flakes easily with fork (salmon may break apart). Remove from skillet.
Increase heat to medium-high. Add mushrooms, asparagus and garlic to skillet; cook and stir 2 minutes. Stir in basil, tomatoes and onions; cook and stir 1 minute longer.
In 2-cup glass measuring cup, stir cornstarch into broth. Add to vegetable mixture. Cook and stir 1 to 2 minutes or until sauce is thickened and bubbly. Stir in salmon. Serve over linguine. Sprinkle with cheese.

Nutrition Facts : Calories 440, Carbohydrate 52 g, Cholesterol 60 mg, Fiber 5 g, Protein 32 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 0 g

Tips:

Bring a large pot of salted water to a boil for cooking the pasta. Make sure to use at least 4 quarts of water for 1 pound of pasta.
While the water is boiling, prepare the salmon and vegetables. Cut the salmon into 1-inch pieces and season with salt and pepper. Chop the onion, garlic, and sun-dried tomatoes.
Once the water is boiling, add the pasta and cook according to the package instructions. Drain the pasta when it is al dente, reserving 1/2 cup of the cooking water.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 3 minutes. Add the sun-dried tomatoes and cook for 1 minute more.
Add the salmon to the skillet and cook until cooked through, about 5 minutes. Flake the salmon with a fork.
Add the pasta, reserved cooking water, cream, Parmesan cheese, and basil to the skillet. Stir until the sauce is creamy and well combined.
Season with salt and pepper to taste.
Serve the pasta immediately.

Conclusion:

This salmon pasta toss is a quick and easy weeknight meal that is sure to please everyone at the table. The combination of flavors and textures is simply irresistible. The salmon is cooked to perfection, the vegetables are tender and flavorful, and the sauce is creamy and delicious. Serve this pasta with a side salad and a glass of white wine for a complete meal.