Baked Salmon over Pasta with Fresh Herbs




  • 2 cups Almond Fresh Unsweetened (warmed)
  • 3 tbsp extra virgin olive oil
  • 2 tbsp unbleached all purpose flour
  • 2 tbsp Dijon mustard
  • 1 tbsp finely chopped fresh thyme leaves (or ½ tsp dried thyme)
  • ½ cup soft goat cheese (crumbled)
  • ¼ cup Parmesan cheese (grated)
  • ¼ tsp salt
  • ¼ tsp ground black pepper


  • 4 oz salmon fillets (skin on (about 3 to 4 each))


  • 4 cups rigatoni (fusilli or penne pasta, uncooked)
  • 3 tbsp extra virgin olive oil
  • ½ cup fresh parsley (finely chopped)
  • ½ cup fresh dill (finely chopped)
  • ¼ cup fresh chives (finely chopped)
  • ¼ cup fresh basil (finely chopped)


Making the sauce:

  1. In a saucepan over medium heat, combine olive oil and flour. Stir for 3 to 5 minutes, or until the mixture starts to brown.
  2. Using a whisk, stir warm Almond Fresh into the flour mixture and continue whisking, until the sauce begins to thicken, about 7 to 10 minutes.
  3. Remove from heat and stir in Dijon mustard, thyme, crumbled goat cheese, grated Parmesan cheese, salt and pepper. Cover and set aside. Makes 2½ cups sauce.

Putting it all together:

  1. Preheat oven to 450 degrees.
  2. Place fish on a large baking pan lined with parchment paper. Sprinkle lightly with salt and pepper. Bake 15 to 20 minutes.

Making the pasta:

  1. Prepare pasta according to package directions.
  2. Once cooked, reserve ¼ cup of the cooking liquid and set aside, then drain pasta and return to the pot.
  3. Add reserved liquid and olive oil to the pasta and set over medium-high heat.
  4. Cook, stirring constantly, until evenly heated through. Remove from heat and stir in herbs.
  5. Serve individual plates of pasta topped with a piece of salmon and a generous drizzle of warm sauce.
  6. Enjoy!

  • Category: Fish