Squash & Salmon Skillet Pasta

SQUASH & SALMON SKILLET PASTA

Serves 4 -6 

Prep and Cooking time about 30 minutes or less.

Printable Recipe

Ingredients:

12-16 oz. Alaskan sockeye salmon (or salmon filet of choice), fresh or frozen thawed

3 - 4 cups cups chicken broth

8 oz. Rotini pasta 

1 1/2 cups sliced yellow squash & zucchini

1 cup chopped tomatoes or whole cherry tomatoes

1 tsp dry basil or Italian seasoning or 1/4 cup torn fresh basil. 

Seasoning Options:

Salt & pepper

Garlic Powder

Squeeze of fresh lemon

Drizzle of olive oil

Grated Parmesan cheese

Directions:

1. Preheat Oven to 425°F. Line a small baking sheet with foil. Drizzle or brush a little olive oil on the foil. Pat the salmon dry with a paper towel then place on the baking sheet. Drizzle a little more olive oil and sprinkle of salt & pepper on top of the salmon. Bake on middle rack of the oven for about 6 minutes. General guide for cooking is 4 - 6 minutes per half inch thickness of your fish, determined by the thickest part of your fillet. When the salmon flakes easily with a fork it is done. Remove from oven and set aside. When cool, flake the salmon with a fork. If there is skin remove the skin first.

2. To a large skillet add 3 cups of the chicken broth. Bring to a boil then add the Rotini pasta. After 7 minutes add the yellow squash, zucchini, tomatoes and dried basil. Cover and turn heat down to a medium simmer. If using fresh basil wait until the end of cooking to add. Cook about 4 more minutes. Check pasta & veggies for desired doneness. While cooking check the liquid in the pan. You may need to add more chicken broth. 

3. When pasta and veggies are cooked turn off the heat. Stir in the flaked salmon. Season to taste with your choice of options listed.

Alternative Options:

 - Frozen veggies work well with this, especially petite broccoli florets.

- If there isn't a lot of liquid left after cooking you can stir in some Alfredo sauce and skip the seasoning.  .