Spring Pasta with Salmon, Peas, and Dill

Coated in a butter-white wine sauce, this delicious meal is a fresh take on pasta primavera featuring roasted salmon and snappy English peas.

This Recipe Is Courtesy Of Charlyne Mattox

Image by Brian Woodcock

6 - 8 serving(s)

Ingredients

• Cooking spray
• 12 oz. salmon fillets, skin removed
• 1 tsp. whole coriander, crushed
• Kosher salt and freshly ground black pepper
• 1 lb. cavatappi or other short pasta
• 8 oz. fresh or frozen English peas
• 4 tbsp. unsalted butter, cut into pieces
• 1/2 yellow onion, chopped
• 1/2 c. dry white wine
• 3 tbsp. fresh dill, torn

Directions

1. Step 1Preheat oven to 350°F.
2. Lightly grease a small baking sheet. Season salmon with coriander, salt, and pepper.
3. Roast on prepared baking sheet until cooked through, 13 to 15 minutes.
4. Transfer to a plate. Cool completely, then flake into large pieces.
5. Step 2Meanwhile, cook pasta according to package directions, adding peas during last 1 (if using frozen) to 4 (if using fresh) minutes.
6. Reserve 1 cup cooking water; drain. Return pasta to pot.
7. Step 3Melt 2 tablespoons butter in a large skillet over medium heat. Add onion and season with salt and pepper.
8. Cook, stirring occasionally, until tender, 6 to 8 minutes.
9. Add wine and cook until syrupy, 3 to 4 minutes. Add pasta and 1/2 cup reserve cooking water. Bring to a simmer.
10. Remove from heat and stir in remaining 2 tablespoons butter (adding additional cooking water if needed to create a sauce).
11. Gently fold in dill and salmon.