Ingredients
| 8 oz | Pastene Italian Linguine | |
| 16 oz | fresh salmon | |
| ½ tsp | Italian seasoning | |
| salt & pepper to taste | ||
| 2 Tbsp | Pastene Extra Virgin Olive Oil | |
| 2 Tbsp | butter | |
| 1 cup | parmesan reggiano, grated | |
| 1 pint | cherry tomatoes, sliced in half | |
| 1 ½ cup | heavy cream | |
| juice and zest of 1 medium lemon | ||
| 2 Tbsp | Pastene Minced Garlic | |
| 2 tsp | dijon mustard | |
| 1 Tbsp | fresh parsley, chopped |
Directions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and set aside.
- Sprinkle both sides of the salmon with Italian seasoning and salt & pepper, to taste.
- Add oil and butter to a skillet on medium heat. Sear salmon for 3 minutes/side. Remove salmon from pan and set aside.
- Add the tomato, cream, lemon juice and zest, garlic, and mustard. Stir until smooth and cook for 2 minutes, then stir in the parmesan.
- Add the salmon back into the pan, and use a spoon to break it up into smaller pieces. Reduce heat to medium-low and cover. Cook for another 4-5 minutes, or until the salmon is cooked through. Season with more salt and pepper, if needed.
- Once the pasta is cooked, toss it with the sauce. Serve with parsley and some extra grated parmesan cheese if desired.
