Garlic Butter Salmon and Cavalo Nero Pasta
Garlic Butter Salmon and Cavalo Nero Pasta

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, garlic butter salmon and cavalo nero pasta. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Garlic Butter Salmon and Cavalo Nero Pasta is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Garlic Butter Salmon and Cavalo Nero Pasta is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have garlic butter salmon and cavalo nero pasta using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Garlic Butter Salmon and Cavalo Nero Pasta:
  1. Get 2 x 180g portion of salmon
  2. Prepare 4 large cloves garlic, chopped
  3. Make ready 3 teaspoons butter
  4. Make ready 5 stalks cavalo nero or kale, chopped up
  5. Prepare 250 g dried penne pasta
  6. Take Olive oil
  7. Take Salt
  8. Take Freshly grated parmesan
  9. Get 1/4 cup double cream
Instructions to make Garlic Butter Salmon and Cavalo Nero Pasta:
  1. Preheat oven to 180C. Place salmon portions skin side down onto a baking tray. Season with salt and pepper. Mix two teaspoons of garlic with two teaspoons of softened butter and dollop on top of the salmon. Bake salmon for 12mins or until cooked through. Flake the salmon with a fork and set aside.
  2. Cook pasta according to instructions on the packet. Drain and set aside.
  3. Heat a pan with remaining butter or oil, add remaining garlic and chopped cavalo nero or kale to the pan and saute until tender.
  4. In a large pan, mix cooked pasta, veggies and salmon together. Pour in double cream. Sprinkle generously with grated parmesan. Season with salt to taste but you probably wouldn’t need much. Serve with a side salad.

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