Dinner

Maola Garlic Salmon Pasta

This recipe marries tender salmon, vibrant grape tomatoes, and a zesty lemon-butter sauce with perfectly cooked chickpea Angel Hair pasta to create a dish that’s both nutritious and irresistibly delicious. Maola Half & Half allows you to not sacrifice taste when looking for healthier options too!

Whether you’re planning a healthy and filling weeknight dinner or a special meal to mark the Heart Health month, this recipe is sure to delight your taste buds and support your wellness goals. Enjoy every bite of this savory culinary experience that celebrates both flavor and heart health.

Ingredients

1 cup Maola Half & Half

2 salmon fillets, cubed

15 grape tomatoes, halved

3 tbsp. parsley

3 tbsp. garlic, minced

2 tbsp. butter

1 lemon

1/2 Cup nonfat greek yogurt

1 box of chickpea angel hair pasta

1/2 tsp. each of garlic powder, onion powder, salt, pepper, paprika (save half for seasoning the cream)

1/8 cup parmesan (grated or fresh)

1 tsp of seafood seasoning (optional)

Olive oil

Equipment

Knife

Bowl

Skillet

Instructions

Season the cubed salmon with a mixture of 1/4 tsp. each of garlic powder, onion powder, salt, pepper, paprika, and seafood seasoning.
Heat a skillet over medium high heat with a drizzle of olive oil, sauté salmon until golden brown.
Meanwhile, cut tomatoes in half, mince garlic, and chop parsley finely. Chop lemon in half, slice one half into lemon slices.
When salmon is done, use same pan with the leftover juices to melt the butter. Add the tomatoes and lemon slices and saute for 2 minutes before adding the garlic. Saute for an additional two minutes until fragant.
Cook pasta according to box instructions. Save 1/2 cup of pasta water.
Remove the lemon slices and add Maola Half & Half, the second half of the spices, and parmesan to the pan with the tomatoes and garlic. Squeeze the juice of the remaining half of the lemon into the pan. Add pasta water to thicken the sauce. Let simmer for 10-15 minutes, stirring occasionally.
Stir in the pasta and gently fold in the salmon. Let simmer for 5 minutes.
Serve and garnish with fresh parsley, lemon slices, and parmesan.