Two matters of business today! First, a recipe that I posted about a year ago, but seeing a similar one featured in my Martha Stewart email blast, confirmed that it’s definitely a winner in the Everyday Dinner category and deserves another mention 🙂 This deliciously colorful main dish is packed full of the nutritional benefits of salmon and multi-grain pasta, and, if you keep a well-stocked pantry and freezer, you probably have all the ingredients, except the salmon, on-hand. Speaking of well-stocked pantries, brings me to the second order of business: a little recap of the virtual cooking class that I participated in last week.
Last Wednesday, I joined several other amazing food bloggers as a cohost on the fourth virtual Cooking Connections class sponsored by The Motherhood, in partnership with ConAgra Foods. The class focused on Creating an Efficient Kitchen and the main talking points were:
- Setting up your kitchen for success
- Meal planning and grocery shopping
- Organizing your recipes
- Money-saving tips
- Freezing and food storage
- Getting creative with leftovers
- Efficient clean-up
The tips and suggestions flew fast and furious for the entire hour-long session, kudos to the three amazing hosts who managed the flow: Tricia Callahan (Once A Month Mom), Sommer Collier (A Spicy Perspective) and Jodi Grundig (Mom’s Favorite Stuff).
If you feel like you could use a little help in any of these areas,the summary of the class, along with helpful videos on these topics, are available for you to check out at your convenience. I think you’ll find some great suggestions. I learned so much myself and thought the freezing and food storage tips were especially useful to busy moms or folks who like to enjoy a home cooked meal but don’t always want to cook every night. I’ve included the video, but use the link above for more great tips.
- 1 lb. wild salmon fillet
- 1 tablespoon butter
- 1 teaspoon dill
- 1 tablespoon sweet onion, finely chopped
- 8 oz. Barilla multi-grain bow tie pasta
- 8 oz. frozen young peas
- ½ c. prepared pesto sauce
- ⅔ c. lowfat milk
- 2 ounces cream cheese, or Neufchatel*
- Prepare pasta according to directions. Drain and set aside. You can use the pasta pot that has been lightly sprayed with oil to keep the pasta warm.
- Preheat broiler on high. Rinse the salmon fillet and pat dry with a paper towel. Dot with butter, sprinkle with dill and chopped onion. Place on baking pan lined with aluminum foil and lightly sprayed with oil. Broil for 5-7 minutes, depending on thickness, until salmon is lightly browned and crisped on top and flakes with a fork. Do not overcook – it’s better to be underdone – the fish continues to cook after its removed from the oven, plus it will be cooked again when mixed with the pasta. Allow the fish to cool and use a fork to flake off bite size pieces.
- Meanwhile, in a small saucepan over med-high heat, mix the pesto and milk, bring to a gentle boil, whisk in the cream cheese or neufchatel to thicken. Feel free to increase these quantities if you prefer lots of sauce. Microwave the frozen peas for 2½ minutes, drain. Combine all the ingredients with the pasta in the large pot. Mix well to coat with sauce. I topped with caramelized onions (half an onion, sliced onions and sautéed in a little butter until browned) but this is optional.
Enjoy 🙂
My Man's Belly
February 22 at 5:30 amSalmon and pasta is like a match made in heaven and always in style. Beautiful photo!
5 Star Foodie
February 22 at 7:26 amA delicious pasta with salmon and I love dill and pesto here as well!
Lori Lynn
February 22 at 9:41 amThat looks terrific. I like the proportion and balance of all the ingredients.
LL
RavieNomNoms
February 22 at 9:58 amWow does that look amazing! I am so craving salmon right now, I plan to have it this week so this is just looking sooooo good right now 🙂
blackbookkitchendiaries
February 22 at 10:04 amthis looks like a pretty combo:) thanks for sharing this excellent dish!
sippitysup
February 22 at 10:05 amI try to keep a well stocked pantry just so I can make pastas like this! GREG
Lawyer Loves Lunch
February 22 at 10:17 amI love pasta and generally have all the ingredients on hand, minus the salmon. So maybe I’ll just leave the salmon out and go with a giant bowl of pasta! 🙂
Liz
February 22 at 3:04 pmWhat a lovely entree! Looks delicious~
[email protected]'s Easy cooking
February 22 at 6:00 pmLove it1 Looks like a beautifully tasty meal, and I love salmon and pasta so this one is the winner in my book!!!
Victoria
February 22 at 6:42 pmI’m glad you brought back this recipe! It definitely looks like a great dish, I’d love to try it, minus the dill (least favorite herb, haha).
Dionne Baldwin
February 22 at 9:08 pmI’ll have to check into those summaries (actually looking in another screen…) I could ALWAYS use help with those subjects! Especially the freezing and food storage. Thank you for sharing your pasta! There is something about bowtie pasta that I truly love.
Dionne
Angie's Recipes
February 23 at 1:20 amSalmon + Pasta = A delightful meal! Picture looks great too.
Kate @ Diethood.com
February 23 at 9:10 amPerfect! I have salmon in my fridge and have been trying to decide how to use it. This sounds really delicious, easy, and fast. It will be a nice thing to have on hand for a quick lunch.
Magic of Spice
February 25 at 12:39 pmI love this! I love the cream cheese and pesto blend, lovely 🙂