Poached Salmon and Pasta Shells
Salmon and pasta are always a hit, especially when you pair them with leeks, watercress, and lemon for a fresh and delicious spring dish!
Poached Salmon and Pasta Shells
Prep Time 45 minutes
Ingredients
- 4 oz. medium shells*
- 8 oz. salmon fillet
- 4 cups/8 oz. sliced leeks washed well
- 6 cups/6 oz. roughly chopped watercress tough stems removed
- 1 tsp. lemon zest
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. chopped dill
Instructions
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Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and reserve.
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Bring 2” of salted water to a boil in a small saucepan. Place the salmon in the water. Turn off the heat and let sit for 10 minutes or until cooked through. Remove from water and break into bite-sized chunks.
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Place the leeks in a saucepan, cover with water, and season with salt. Simmer until the leeks are soft (about 5 minutes). Drain liquid, reserving the leeks in the saucepan.
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Add the watercress, salmon, zest, olive oil, shells, and dill. Heat over medium heat until warmed through. Season to taste with salt and pepper and serve.
Recipe Notes
Tip:
- Simply substitute gluten-free pasta shells to make this meal completely gluten-free.
An exclusive SharethePasta.org recipe.
