Garlic Butter Salmon and Cavalo Nero Pasta. Flake the salmon with a fork and set aside. Cook pasta according to instructions on the packet. Heat a pan with remaining butter or oil, add remaining garlic and chopped cavalo nero or kale to the pan and saute until tender. Garlic Butter Salmon and Cavalo Nero Pasta

You can have Garlic Butter Salmon and Cavalo Nero Pasta using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Garlic Butter Salmon and Cavalo Nero Pasta
  1. It’s 2 of x 180g portion of salmon.
  2. You need 4 of large cloves garlic, chopped.
  3. Prepare 3 teaspoons of butter.
  4. It’s 5 stalks of cavalo nero or kale, chopped up.
  5. You need 250 g of dried penne pasta.
  6. You need of Olive oil.
  7. Prepare of Salt.
  8. You need of Freshly grated parmesan.
  9. You need 1/4 cup of double cream.

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. 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 step by step

  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 freekeh and cavolo and stir-fry for a minute or two. Put the blanched cavolo nero and garlic into a food processor and pulse-chop to a purée. Cook for a mere minute so that it retains a little crunch, then drain the pasta and cavolo nero well, tossing in a drizzle of olive oil. Set aside while you finish the sauce. When the onions are really soft, turn the heat back up again and add the garlic, frying for just a minute or so until you can smell the aroma wafting up from the pan.