Baked Salmon over Pasta with Fresh Herbs
Ingredients
Sauce
- 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
Salmon
- 4 oz salmon fillets skin on (about 3 to 4 each)
Pasta
- 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
Instructions
Making the sauce:
- In a saucepan over medium heat, combine olive oil and flour. Stir for 3 to 5 minutes, or until the mixture starts to brown.
- 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.
- 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:
- Preheat oven to 450 degrees.
- 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:
- Prepare pasta according to package directions.
- Once cooked, reserve ¼ cup of the cooking liquid and set aside, then drain pasta and return to the pot.
- Add reserved liquid and olive oil to the pasta and set over medium-high heat.
- Cook, stirring constantly, until evenly heated through. Remove from heat and stir in herbs.
- Serve individual plates of pasta topped with a piece of salmon and a generous drizzle of warm sauce.
- Enjoy!