Creamy Artichoke and Pesto Pasta With Salmon and Wilted Kale
February 28th, 2024A Springtime Salmon Pasta That's the Perfect Amount of Cozy
A jar of marinated artichoke hearts and a container of mascarpone cream add easy decadence to this creamy salmon pasta recipe. It’s the perfect pasta dish to enjoy in spring, when you’re still clinging to the coziness of winter but anticipating the arrival of green vegetables.
The pasta gets an extra layer of green — and nutrition — with the addition of kale. Lacinato kale, also known as Tuscan kale, is a bit more tender than curly varieties of this dark, leafy green. It will wilt more readily in the cream sauce. However, the kale still benefits from a little bit of prep. Massage the leaves with a bit of olive oil until they soften (it only takes a minute to do so) before stirring it into the pasta sauce.
The WAC recipe team featured Creamy Pesto Salmon Pasta in a live event! Watch the recording of the cooking demo to see how it's made.
Substitutions:
-
Lacinato kale: Curly kale can be used, but will need a few more minutes of massaging to soften.
- Mascarpone: This creamy cheese has a slight sour note that makes the sauce delicious. You can substitute sour cream or creme fraiche in place of mascarpone.
Creamy Artichoke and Pesto Pasta With Salmon and Wilted Kale
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
20 minutes
Total time
30 minutes
Yield
4 servings
Ingredients
- 1 lb. linguine
- 3 (6 oz.) portions coho salmon or sockeye salmon
- 4 tablespoons melted butter
- Salt & pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- ⅔ cup vegetable stock
- 2 teaspoons Italian seasoning
- ¼ teaspoon red pepper flakes
- ⅔ cup basil pesto
- ¾ cup heavy cream
- ¼ cup mascarpone
- 12 oz. container marinated artichoke hearts, drained and chopped
- 1 bunch lacinato kale, chopped and massaged with oil until soft (about 2 cups)
- ½ cup parmesan, grated, plus more for serving
- 1 lemon, zested and juiced
Instructions
1. Preheat oven to 350F.
2. In a small bowl, combine vegetable stock, Italian seasoning, red pepper flakes, pesto, heavy cream, and mascarpone together until smooth. Set aside.
3. In a separate bowl, combine melted butter with a ½ teaspoon salt, 1½ teaspoons black pepper, oregano, and thyme. Place the salmon skin side down onto a baking sheet lined with parchment paper, then brush herbed butter onto the salmon. Bake for 8 to 10 minutes, depending on thickness of fillet. Fish is medium-rare when internal temperature reaches 120F at its thickest part on an instant-read thermometer, or when it flakes easily with a fork. Add a couple more minutes of cook time until salmon has reached desired doneness, then transfer to a plate and set aside.
4. Meanwhile, cook pasta according to package directions. Drain in a colander, but reserve ½ cup water for the sauce. Toss pasta with olive oil and set aside until ready to add to sauce.
5. As the salmon and pasta are cooking, heat olive oil in a large skillet over medium heat. Once shimmering, add onion and cook until just translucent, about 4 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in the pesto-stock mixture, kale, artichoke, and lemon zest. Cook until the kale is wilted and the sauce is warmed through, about 4 minutes.
6. Add the cooked pasta, reserved pasta water, parmesan, and lemon juice to the skillet and toss to coat. Taste and season as desired with salt and pepper.
7. Remove salmon from the oven and remove the skin. Flake the salmon into 2-inch chunks. Divide pasta and salmon evenly between 4 serving bowls and top with extra parmesan. Enjoy immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
