Recipe: Delicious Garlic Butter Salmon and Cavalo Nero Pasta

Recipe: Delicious Garlic Butter Salmon and Cavalo Nero Pasta Delicious, fresh and tasty.

Garlic Butter Salmon and Cavalo Nero Pasta. Place salmon portions skin side down onto a baking tray. Mix two teaspoons of garlic with two teaspoons of softened butter and dollop on top of the salmon. Flake the salmon with a fork and set aside.

Mix two teaspoons of garlic with two teaspoons of softened butter and dollop on top of the salmon.

Garlic Butter Salmon and Cavalo Nero Pasta instructions.

Place salmon portions skin side down onto a baking tray.

You can cook Garlic Butter Salmon and Cavalo Nero Pasta using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Garlic Butter Salmon and Cavalo Nero Pasta

1. It’s of x 180g portion of salmon.

2. You need of large cloves garlic, chopped.

3. You need of butter.

4. Prepare of cavalo nero or kale, chopped up.

5. It’s of dried penne pasta.

6. It’s of Olive oil.

7. You need of Salt.

8. You need of Freshly grated parmesan.

9. You need of double cream.

Mix two teaspoons of garlic with two teaspoons of softened butter and dollop on top of the salmon.

Add the freekeh and cavolo and stir-fry for a minute or two.

Add the cavolo nero and place the lid on the pan.

Give the cavolo nero a minute or two to wilt.

Garlic Butter Salmon and Cavalo Nero Pasta instructions

1. Preheat oven to 180C. Place salmon portions skin side down onto a baking tray. Season with salt and pepper. Mix two teaspoons of garlic with two teaspoons of softened butter and dollop on top of the salmon. Bake salmon for 12mins or until cooked through. Flake the salmon with a fork and set aside..

2. Cook pasta according to instructions on the packet. Drain and set aside..

3. Heat a pan with remaining butter or oil, add remaining garlic and chopped cavalo nero or kale to the pan and saute until tender..

4. In a large pan, mix cooked pasta, veggies and salmon together. Pour in double cream. Sprinkle generously with grated parmesan. Season with salt to taste but you probably wouldn’t need much. Serve with a side salad..

Add the pasta to the sauce, along with the butter and Parmigiano Reggiano.

To make the garlic beurre noisette, melt the butter in a small frying pan over a medium heat, swirling the pan occasionally, until it's golden brown and smells nutty.

Add the garlic, let it sizzle for a few seconds, then add the lemon juice and quickly tip onto the cavolo nero.

Cavolo nero or black cabbage is one of my favourite winter vegetables - but it does need attention to flavouring, so as not to taste too monotonous.

Here I have puréed half and seasoned it with.