This simple, yet flavorful salmon and pasta dish is punched up with a tangy, herbaceous, caper topping. For our pasta we chose orecchiette because the shape perfectly cradles the capers and minced shallot, but any small pasta would work well. A mix of herbs will give you a complex array of flavors, but the topping is just as delicious with only one type of herb. When testing this dish we wished we had doubled the topping to slather on toasted bread or fresh tomatoes, so consider making more than you need!
Salmon with Herb Caper Topping
- 4 (5 oz) vacuum sealed salmon filets
- ¼ cup mixed fresh herbs such as parsley, basil, tarragon, or chervil
- 1 tbsp capers, rinsed and chopped
- 1 tbsp minced shallot
- 1 tsp sugar
- 2 tbsp lemon juice, divided
- 2 tbsp olive oil, divided
- 8 oz pasta, such as orecchiette, penne, or ziti
Place vacuum sealed salmon in a Suvie pan, cover with water, and insert into the top right zone of your Suvie.
Place pasta in a starch pan and insert into your Suvie.
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Protein: 130°F for 1 hour
Vegetable: 0 minutes
Starch: 12 minutes
Finely chop the herbs. In a small bowl, stir together the herbs, capers, shallot, sugar, 1 tbsp lemon juice, and 1 tbsp olive oil. Season to taste with salt and pepper.
Remove pans from your Suvie. Remove salmon from the pan and pour off the water.
Transfer pasta to a large bowl and toss with remaining 1 tbsp lemon juice and 1 tbsp olive oil; season to taste with salt and pepper. Divide pasta between bowls, flake salmon over the pasta, and top with the reserved herb caper mixture.
Nutritional Information per serving (4 servings per recipe): Calories 490, Total Fat 20g, Total Carbohydrates 42g, Total Sodium 690mg, Total Protein 36g