Creole-Spiced Salmon with Ditalini Vegetable Ragout

Total Time - 35 minutes


Prepare pasta through step 1 (10 minutes)

Prepare salmon (15 minutes)

Complete pasta; serve (10 minutes)


Creole-Spiced Salmon


4 salmon fillets (about 1 1/2 lb), skin removed

1 tablespoon seafood seasoning blend

4 tablespoons unsalted butter, divided

2 cloves garlic, finely chopped

Juice of 1/2 lemon


1. Preheat large sauté pan on medium 2–3 minutes. Always check fish for bones. Coat both sides of fish with seasoning (wash hands). Place 2 tablespoons butter in pan, then add fish; cook 3-4 minutes on each side until 145°F (or until opaque and separates easily). Meanwhile, chop garlic. Remove fish from pan.

2. Reduce heat on pan to low. Place remaining 2 tablespoons butter and garlic in pan; cook and stir 1 minute to melt butter. Remove pan from heat; squeeze lemon for juice and stir into butter. Serve sauce over fish.

Ditalini Vegetable Ragoût


2 medium shallots, coarsely chopped

1/4 lb fresh asparagus spears, coarsely chopped

2 tablespoons fresh Italian parsley, coarsely chopped

1 teaspoon fresh thyme

4 oz ditalini pasta (1 cup)

1 tablespoon olive oil

1 cup grape tomatoes

1 (15.5-oz) can cannellini beans, rinsed/drained

2 tablespoons herb garlic butter

2 tablespoons capers

1/2 teaspoon kosher salt

1/4 teaspoon pepper


Bring water to boil for pasta.

Chop shallot, asparagus, parsley, and thyme.


1. Cook pasta following package instructions; reserve 1/4 cup pasta water for later use.

2. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add shallots, asparagus, pasta, tomatoes, and beans; cook and stir 3-4 minutes or until thoroughly heated.

3. Stir in herbs, butter, capers, salt, pepper, and reserved pasta water; cook and stir 2-

3 minutes or until hot. Serve.


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