The Best creamy salmon pasta & Blueberry cucumber salad

The Best creamy salmon pasta

Ingredients

  • Nonstick cooking spray

  • 2 salmon fillets (about 3/4 Lb, one large fillet is also fine)

  • 1 tsp kosher salt, divided, plus more for pasta water

  • 1 tsp ground black pepper, divided

  • 12 ounces linguine

  • 2 tbs unsalted butter

  • 5 garlic cloves, minced

  • 1-1/4 cups heavy cream

  • 1/2 cup dry white wine

  • 1.5 tsp grated lemon zest

  • 5 ounces baby spinach

  • 2 tbs capers

  • Lemon wedges, for garnish (optional)

Instructions

  1. Preheat oven to 350° F and heat large pot of water to boiling on stove. Spray small rimmed baking pan with nonstick spray. Place salmon, skin side down, on prepared pan and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer to oven and bake 14-16 minutes or until salmon is almost opaque throughout and internal temperature reaches 145° F.

  2. Meanwhile, add large pinch of salt to pot of boiling water and cook linguine according to package instructions.

  3. While pasta is cooking, heat butter in large high-sided skillet over medium heat. Add garlic and cook 1 minute, stirring constantly. Add cream, wine, lemon zest and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat to boiling over medium-high heat, then reduce heat to medium and cook 5-6 minutes or until mixture is thickened to a thin sauce consistency, stirring frequently. Reduce heat to low.

  4. Add spinach and capers to skillet. Drain pasta and add to skillet on top of spinach. Cook over low heat 1-2 minutes, tossing frequently, or until spinach is just wilted.

  5. Remove salmon from oven. Slip spatula between salmon skin and flesh to remove skin; discard skin and break salmon into large chunks over pasta. Serve garnished with lemon wedges for squeezing over pasta, if desired.

*In flyer July 14 - 20, 2024
Recipe and photo credit: Foxes Love Lemons

Blueberry cucumber salad

Ingredients

For the Salad

  • ⅔ cup sliced almonds

  • 3 tbs sugar

  • 8 cups spring greens, baby spinach or greens

  • salt and pepper

  • 4 baby seedless cucumbers, thinly sliced

  • 4 green onions, thinly sliced

  • 1 cup blueberries

  • ¼ cup finely grated parmesan cheese

Creamy Balsamic Vinaigrette

  • ¼ cup balsamic vinegar

  • 2 garlic cloves, minced

  • 2 tbs heavy cream

  • 2 tsp Dijon mustard

  • 2 tsp honey

  • pinch of salt and pepper

  • ½ cup extra virgin olive oil

  • 2 tbs fresh chives

Instructions

For the Salad

  1. Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts, coating all of the almonds - about 6 to 8 minutes. Don’t take your eyes off of this as they can burn quickly! Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.

  2. In a large bowl, toss the greens with a generous pinch of salt and pepper. Sprinkle on the blueberries, cucumbers, green onions and parmesan cheese. Add the almonds on top. Serve immediately with the balsamic dressing!

Creamy Balsamic Vinaigrette

  1. Whisk together the vinegar, garlic, cream, mustard, honey and a pinch of salt and pepper. Stream in the olive oil while whisking until emulsified. Stir in the chives. Serve with your favorite salad! This dressing stays great in the fridge. Just shake or whisk it to combine before serving.

*In flyer July 14 - 20, 2024
Recipe and photo credit: How Sweet Eats

Annah Kassen