Creamy Salmon Pasta

• servings: 2 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

6 ounces farfalle

2 Tablespoons butter

8 ounces salmon

2 cloves garlic

1⁄2 Tablespoon all purpose flour

1⁄3 cup dry white wine

1⁄3 cup chicken stock (or veg stock)

1⁄2 cup heavy cream

chives (for garnish)

fine sea salt & fresh ground black pepper

Directions

Heat a large pot of water to boiling, then add the pasta and reduce the heat to low. Cook according to package directions (for me, 15 minutes)

To cook the salmon:

Heat a non stick ceramic skillet to just below medium heat.

Add the butter to the pan and melt.

Place the salmon in the pan and season the top of it liberally with sea salt and fresh ground pepper.

Cook the first side for 5 minutes, then flip the salmon over and cook for another 3-5 minutes depending on the thickness of your salmon.

Remove the salmon from the pan and add the garlic. Sautee for a minute or two then stir in the flour.

To make the sauce:

Add the wine to the pan, and using a wooden spoon scrape anything that may be stuck on the bottom of the pan into the liquid.

Let the wine come to a boil, stirring constantly so there are no lumps in the sauce.

Add the stock and the cream, and allow the sauce to just begin to bubble before turning the heat down to low.

Let the sauce simmer for a few minutes until it thickens.

While the sauce is thicking, the pasta should have finished cooking.

Drain and set aside.

When the sauce has begun to thicken, add the farfalle to the skillet and stir to coat the pasta.

Using a fork or knife, break the salmon into small chunks and add them to the pasta and stir through.

Serve garnished with chives.

Nutrition

• Calories: 840 kcal
• Total Fat: 42 g
• Saturated Fat: 22 g
• Trans Fat: 1 g
• Cholesterol: 175 mg
• Sodium: 237 mg
• Total Carbohydrate: 70 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 36 g