Salmon Alfredo with Farfalle, Sweet Peppers and Sun Dried Tomatoes Recipe
Ingredients
- 6-8 ounces cooked salmon broken into ½ inch pieces
- 3 tablespoons butter
- ¼ cup each julienne red, yellow, and orange pepper
- ½ cup hydrated, julienne sun-dried tomatoes
- 6 cups cooked farfalle or bow-tie pasta
- 1 cup heavy cream
- ½ cup grated parmesan or pecorino cheese
- 2 tablespoons chopped flat-leaf Italian parsley
- 1 teaspoon salt
- 1 tablespoon fresh cracked black pepper
Directions
- Place the butter in a medium sized sauté pan over medium-high heat. Add the julienne peppers, and sun-dried tomatoes- sauté for two minutes. Add the salmon and cook for an additional 2 minutes. Place the pasta in the sauté pan and toss with the salmon-pepper-sun-dried tomato mixture until all of the ingredients become hot, approximately 2 minutes.
- Add the heavy cream and gently toss the mixture in the sauté pan making sure everything gets coated- donât overwork the dish; you donât want the pieces of salmon to break apart.
- Once the cream has reduced slightly add the parmesan/pecorino cheese. Continue to gently mix until a thick sauce forms.
- Add the parsley, salt and pepper and mix.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 6 servings | |
| Calories 238 | |
| Calories from Fat 184 | 77% |
| Total Fat 20.81g | 26% |
| Saturated Fat 11.3g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 655mg | 27% |
| Potassium 157mg | 4% |
| Total Carbs 1.1g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.17g | 0% |
| Protein 11.7g | 19% |
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