Garlic Butter Salmon and Cavalo Nero Pasta
Garlic Butter Salmon and Cavalo Nero Pasta. Place salmon portions skin side down onto a baking tray. Cook pasta according to instructions on the packet. Heat a pan with remaining butter or oil, add remaining garlic and chopped cavalo nero or kale to the pan and saute until tender. Place salmon portions skin side down onto a baking tray. Mix two teaspoons of garlic with two teaspoons of softened butter and dollop on top of the salmon. To make Garlic Butter Salmon and Cavalo Nero Pasta you need 9 ingredients and 4 steps easily.
The ingredients needed to make Garlic Butter Salmon and Cavalo Nero Pasta:
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2 of x 180g portion of salmon
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4 of large cloves garlic, chopped
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3 teaspoons of butter
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5 stalks of cavalo nero or kale, chopped up
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250 g of dried penne pasta
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of Olive oil
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of Salt
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of Freshly grated parmesan
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1/4 cup of double cream
Steps to make Garlic Butter Salmon and Cavalo Nero Pasta:
- Preheat oven to 180C. Place salmon portions skin side down onto a baking tray. Season with salt and pepper. Mix two teaspoons of garlic with two teaspoons of softened butter and dollop on top of the salmon. Bake salmon for 12mins or until cooked through. Flake the salmon with a fork and set aside.
- Cook pasta according to instructions on the packet. Drain and set aside.
- Heat a pan with remaining butter or oil, add remaining garlic and chopped cavalo nero or kale to the pan and saute until tender.
- In a large pan, mix cooked pasta, veggies and salmon together. Pour in double cream. Sprinkle generously with grated parmesan. Season with salt to taste but you probably wouldn’t need much. Serve with a side salad.
The sauce has the addition of some sautéed cavolo nero for freshness and butter beans giving it a fabulously creamy texture too. To make the garlic beurre noisette, melt the butter in a small frying pan over a medium heat, swirling the pan occasionally, until it's golden brown and smells nutty. Add the garlic, let it sizzle for a few seconds, then add the lemon juice and quickly tip onto the cavolo nero. Pasta If you're using dried pasta, opt for fusilli, penne or rigatoni. Cavolo nero or black cabbage is one of my favourite winter vegetables – but it does need attention to flavouring, so as not to taste too monotonous.
