Ingredients
- 16 oz. rigatoni/pasta
- 1 teaspoon garlic, minced
- 2 tablespoons extra virgin olive oil
- ½ cup Spinach leaves
- Salt and pepper to taste
- 1 lb. salmon fillet
- 1 teaspoon Edmond Fallot Basil Mustard
- Zest of one lemon
- 2 tablespoons lemon juice
- 2 teaspoons capers
- Parmesan cheese, shaved or grated
Directions
- Cook the pasta according to package directions
- Meanwhile, season salmon with salt and pepper to taste and bake at 350 degrees F for 15-20 minutes, depending on thickness
- Once the pasta is cooked, drain and toss with garlic, olive oil, Edmond Fallot Basil Mustard, Spinach and season with salt and pepper to taste
- Add lemon juice, zest and capers to the pasta and toss to mix
- Flake the salmon into bite-size pieces
- Gently toss salmon with the pasta
- Dish and serve hot topped with freshly grated or shaved Parmesan cheese
This recipe inspired by TheCookingJar.com.
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