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Creamy Artichoke and Salmon Pasta
10 Prep Time
minutes
30 Cook Time
minutes
40 Total Time
minutes
2 Serving
size
Recipe written and created by Concerned Cook.
Print Recipe
Ingredients
- 1 cup milk
- 1⁄2 cup cream cheese
- 2 Tbsp extra virgin olive oil
- 3 crushed garlic cloves
- 1⁄4 cup chopped leeks
- 1⁄8 cup chopped walnuts
- 7 oz chopped artichoke hearts
- 1⁄2 tsp dried rosemary
- 1⁄2 tsp salt
- 4 oz dry bean-based pasta
- 1 Tbsp aged Parmesan cheese
- 2 salmon filets
Preparation
- Preheat oven to 450°F and place the salmon filet on a lightly oiled baking sheet. Drizzle the salmon with olive oil, season with salt, and bake for 15-20 minutes until flaky.
- Heat olive oil in a large pan over medium heat. Add crushed garlic and sauté for 1 minute.
- Add sliced leeks and cook until tender and caramelized, about 5 minutes.
- Add chopped artichoke hearts to the pan with leeks and garlic, seasoning with salt and dried rosemary. Sauté for 2-3 minutes until lightly browned.
- Add chopped walnuts to the pan and toss everything together.
- Pour in Florida milk and add cream cheese. Stir until cream cheese melts and forms a thick, creamy sauce.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions and drain.
- Add cooked pasta to the pan with the creamy artichoke sauce and toss gently to coat evenly.
- To assemble the dish, divide the pasta among serving plates. Top each serving with a portion of baked salmon.
- Sprinkle aged Parmesan cheese over each finished plate.
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