Garlic Butter Salmon and Cavalo Nero Pasta Add the garlic, let it sizzle for a few seconds, then add the lemon juice and quickly tip onto the cavolo nero. To serve, we've included a lemon and garlic butter. Lemon has a wonderful ability to bring out the flavour of cavolo nero - indeed, all kales - whilst the fragrant garlic, which will be heady in the air when you prepare this dish, promises to whisk you - vicariously - away to one of Italy's most special regions.

Ingredients of Garlic Butter Salmon and Cavalo Nero Pasta

  1. It's 2 of x 180g portion of salmon.
  2. It's 4 of large cloves garlic, chopped.
  3. You need 3 teaspoons of butter.
  4. It's 5 stalks of cavalo nero or kale, chopped up.
  5. You need 250 g of dried penne pasta.
  6. You need of Olive oil.
  7. Prepare of Salt.
  8. It's of Freshly grated parmesan.
  9. You need 1/4 cup of double cream.

Garlic Butter Salmon and Cavalo Nero Pasta instructions

  1. 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..
  2. Cook pasta according to instructions on the packet. Drain and set aside..
  3. Heat a pan with remaining butter or oil, add remaining garlic and chopped cavalo nero or kale to the pan and saute until tender..
  4. 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..

Plus, I also decided to up the protein content with the addition of some smoked salmon. I figured that the smoked salmon would definitely go with the cream, and the smoky flavour would probably be good with the kale, too. Add a drizzle of the oil from the anchovies, stir and set the pan aside. The vegetables only take a few minutes to cook, so if you are using dried pasta, you should only start cooking the cavolo nero/kale when your pasta is nearly ready.) Put a large pan of salted water on to boil for your pasta. Add the garlic, red chilli, anchovies and pine nuts to the pan and cook for another minute, until the garlic and red chilli are softened and the pine nuts are just toasted.

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