Spring Pasta with Salmon

Starting the new year with a bang! Two new recipes in less than a month! I LOVE pasta salad and wanted to make some different types of pasta salads. Funny this is that my husband loves this more than I do. We have already made it twice!

Serves:  6-8
Total Time: 30 minutes  

Ingredients:  
Cooking spray
12 oz Salmon fillets, skin removed
Kosher salt and freshly ground black pepper
1lb cavatappi pasta
8 oz fresh or frozen English peas
4 tbsp unsalted butter, cut into pieces
1/2 yellow onion, chopped
1/2 cup dry white wine
3 tbsp fresh dill torn

Directions:
- Preheat oven 350F
- Season salmon with salt and pepper. Roast on prepared baking sheet until cooked through, 13 to 15 minutes. Transfer to a plate. Cool completely, then flake into large pieces.
- Meanwhile, cook pasta according to directions - reserve 1 cup of cooking water - set aside
- Melt 2 tablespoons butter in a large skillet over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add wine and cook until syrupy, 3 to 4 minutes. Add pasta and 1/2 cup reserve cooking water. Bring to a simmer. Remove from heat and stir in remaining 2 tablespoons butter (adding additional cooking water if needed to create a sauce). Gently fold in dill and salmon.

Tips & Thoughts: 
- Original recipe called for coriander for the salmon seasoning.

- Can be serves hot, warm, or chilled. We enjoy it warm. 

- We used a toaster oven to bake the salmon. 

Recipe Source