Salmon Pasta with Prosciutto, Asparagus, and Peas

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15 minutes

PREP TIME

30 minutes

TOTAL TIME

6

SERVINGS

Mains, Pasta

A great springtime salmon pasta with fresh ingredients and savoury prosciutto. Top with parmesan cheese and chives! So yummy!

Ingredients

2 cans (170g) Gold Seal Wild Sockeye Salmon (Skinless/Boneless), drained and broken into chunks
¼ cup butter
4 oz prosciutto, thinly sliced, cut into ¼ inch pieces
8 oz crimini (brown Italian) mushrooms, sliced
8 oz asparagus sprigs, cut into ½ inch pieces
1 cup frozen sweet peas
1 cup whipping cream
250g pasta, cooked as per pack instructions
⅔ cup grated fresh Parmesan cheese
¼ cup chopped chives

Suggested Product

Wild Sockeye Salmon

Wild Sockeye Salmon

Skinless / Boneless

Directions

Melt butter in a large non-stick frypan over medium heat, add prosciutto and sauté for 1 minute.
Once prosciutto is sautéed, add mushrooms and sauté for 3 minutes until mushrooms turn golden brown and then add asparagus.
Add cream and peas and reduce by a third or 5 minutes.
Drain pasta and gently stir in salmon. Pour sauce over pasta and mix well.
Serve in 6 pasta bowls and garnish with Parmesan cheese and chives.

TIPS &
TRICKS

Try adding some fresh basil or rosemary to the sauce.

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