This fresh, lemony dish will make it feel like springtime, no matter the season. The succulent salmon filets are served alongside a mixture of tender fusilli pasta and verdant asparagus roasted together in a tangy, caper-studded piccata sauce.
Meal Card: Roasted Salmon & Lemon Caper Pasta
Ingredients
- 2-4 salmon filets
- 1-2 packets piccata sauce
- 1-2 packets fusilli pasta
- 1-2 packets asparagus
- 1-2 packets lemon pepper seasoning
Directions
1) Place piccata sauce packet in a bowl of hot water to thaw.
2) Open salmon filets and place on a Suvie roasting rack (handles facing up) set within a Suvie pan. Season filets with about ½ tsp lemon pepper seasoning (you may not need to use it all; reserve for another use). Place pan in the top zone of Suvie.
3) Open fusilli pasta and asparagus into a Suvie pan. Pour thawed piccata sauce over the pasta and place the pan in the bottom zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 15 minutes (for 4 servings, Roast for 25 minutes)
Top Zone: Roast at 325°F for 18 minutes (for 4 servings, Roast for 25 minutes)
5) Remove pan from Suvie. Place salmon on a cutting board to rest. Stir pasta together and season to taste with salt and pepper. Divide pasta and salmon between plates and serve.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 610, Total Fat 29g, Total Carbohydrates 47g, Total Sodium 750mg, Total Protein 41g.
