ZENB Rotini Pasta with Salmon, Olives, & 30 Cloves of Garlic
PREP TIME 15 minutes
COOK TIME 30 minutes
Serving Size: 525g
|Amount per Serving*||% Daily Value|
FEATURED IN RECIPE
ZENB Rotini Pasta
What better way is there to get in a good source of protein than with some salmon and ZENB Rotini Pasta? This garlic flavored dish combines flavors you know and love to deliver 44 grams of protein per serving, while also staying low in cholesterol.
- 1 box (12 ounces) ZENB Rotini Pasta made from 100% Yellow Peas, uncooked
- 2 heads garlic
- 2 tablespoons olive oil, divided
- 1/2 teaspoon each kosher salt & ground black pepper, divided
- 1 pound boneless skinless salmon fillets
- 2 cups vegetable stock
- 2 tablespoons butter
- 1 cup pitted Castelvetrano olives, coarsely chopped
- 1 small lemon, juiced
- 1/2 cup coarsely chopped dill
Heat oven to 400°F. Cook ZENB Pasta as directed on package. Drain; keep warm.2.
Cut top 1-inch off each head of garlic. Drizzle tops evenly with 2 teaspoons oil and half of the salt & pepper. Wrap garlic tightly in foil; bake 25-30 minutes until cloves are golden and tender.3.
Meanwhile, heat remaining oil in large skillet on medium-high heat. Season both sides of salmon with remaining salt & pepper. Add salmon to skillet. Cook 2 minutes on each side undisturbed, until golden brown and cooked through. Transfer fish to clean plate. Cool slightly; flake into bite-size chunks.4.
Add stock and garlic cloves to same skillet. Bring mixture to a boil on medium heat; cook 10-12 minutes or until reduced by half. Remove pan from heat. Add butter; swirl gently until sauce is slightly thickened. Stir in pasta, salmon, olives and lemon juice. Garnish with dill before serving.
Garlic becomes incredibly sweet, mild and complex when roasted. Squeeze the roasted garlic cloves out of the papery skins with gentle pressure.
Though 30 cloves of garlic may seem excessive, the roasting and simmering process transforms them into a tender and flavorful foundation for the sauce.
Italian Castelvetrano olives are bright green with a mild flavor and meaty, buttery flesh. Substitute pitted green Spanish olives or French Picholine olives.
For 2 servings, this recipe can easily be cut in half.
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