Check out this creamy, saucy pasta with tender salmon and vibrant peas!
This recipe is brought to you in partnership with Milk Life.
Few ingredients go together as well as a creamy whole dairy milk-based sauce and tender pasta.
This recipe is great for those long days when the daunting task of cooking dinner seems unbearable.
Bechamel is one of the easiest to prepare as it doesnt require a pre-made stock.
Real Milk Is Key!
Real whole milk is a must in this recipe.
To reheat it, just warm it in a saucepan over low heat until its hot.
Store them covered in the fridge for up to 2 days.
Check Out These Other Creamy Pasta Dishes!
The pasta and the salmon can also cook at the same time while you work on making the bechamel.
Set your oven’s broiler to high.
Set a 6-quart pot of water over medium-high heat.
Bring water to a boil.
Be sure to stir the pasta occasionally to prevent clumping.
Drain the pasta and set aside.
Stir occasionally; do not let the milk boil.
In a 4-quart saucepan over medium heat, melt the butter.
Whisk in the flour.
This is your roux.
Cook the roux for at least 1 minute to eliminate any starchy taste.
Reduce the heat to low to keep the sauce warm, stirring occasionally.
Line a rimmed baking sheet with aluminum foil.
Add the salmon fillets to the pan, turning them to coat them completely with oil.
Leave them skin side down.
Rub equal amounts of the lemon-spice mixture onto each salmon filet.
Broil for 5 to 6 minutes or until the flesh is an opaque pink.
The salmon will break down into smaller pieces when you fold it into the pasta at a later step.
Set the salmon aside.
Fold the pasta into the pot with the bechamel sauce and the peas.
check that it’s coated completely.
Gently fold in the salmon.
Taste and adjust the seasoning as needed.
Garnish with Parmesan cheese and parsley and serve while hot.
