Extra Pesto Grilled Salmon gives this creamy pasta toss a luxurious taste and texture. Make it, as is, or substitute the broccoli for other veggies!
8 ounces uncooked linguine
1 bunch broccoli, cut into florets
2 tablespoons of butter
2 garlic cloves, minced
2 cups heavy whipping cream
2 tablespoons lemon juice
1 pound fully cooked salmon, flaked
1/4 teaspoon salt
1/4 teaspoon pepper
1 ½ cup shredded Parmesan cheese
1 tablespoon dried basil
2 teaspoons grated lemon zest
STEP - 1
Cook linguine according to package directions, adding broccoli during the last 5 minutes of cooking.
STEP - 2
Meanwhile, in a large skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened, stirring constantly.
STEP - 3
Add salmon, salt and pepper; heat through. Drain linguine and broccoli; add to skillet. Stir in cheese, basil, capers and lemon zest.