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salmon rasta pasta

Salmon Rasta Pasta

Shauntay

Ingredients
  

  • 4 salmon filets 4-6 ounces each
  • 3 tbsp extra virgin olive oil
  • 1 medium red bell pepper
  • 1 medium green bell pepper
  • 3 sprigs green onion
  • 3 garlice cloves minced
  • 2 cup heavy cream
  • 1/2 cup coconut milk
  • 1/2 cup chicken broth
  • 5-8 ounces shredded parmesan cheese
  • 16 ounces rigatoni noodles
  • pink himalayan salt
  • ground black pepper
  • jamaican jerk seasoning mild
  • thyme
  • paprika
  • parsley optional garnish
  • grated parmesan optional garnish

Instructions
 

  • Generously sprinkle both sides of the salmon filets with salt, pepper, jerk seasoning, and thyme and set aside
  • Add 2 tablespoon oil to a skillet and warm over medium high heat
  • Add salmon, and cook on each side for about 3-5 minutes, depending on thickness of filet
  • Remove from heat and set aside until ready to assemble pasta plate
  • Cook noodles according to packaging, then drain and set aside
  • In a large pot, add 1 tablespoon of oil and garlic then cook for 1-2 minutes on medium high heat
  • Add the red pepper, green pepper, and green onion then sauté for 5-7 minutes or until tender
  • Stir in heavy cream, coconut milk, and chicken broth and allow it to simmer for 10 minutes while stirring every few minutes
  • Generously season sauce mixture with salt, pepper, jerk seasoning, paprika and thyme -stir well
  • Stir in Parmesan cheese and allow sauce to cook for 5-7 minutes (taste to make sure it’s seasoned to your liking-adjust if necessary )
  • Add the noodles to the sauce mixture and cook for another 7-10 minutes, stirring every few minutes
  • Remove from heat and serve!
  • Garnish pasta with parsley and grated Parmesan (optional)
Keyword pasta, weeknight dinner