Bravo! Italian Kitchen Salmon Capellini Recipe
Bravo! Italian Kitchen’s Salmon Capellini is a light-yet-decadent delight, pairing tender, flaky grilled salmon with angel hair pasta tossed in a zesty lemon-garlic sauce, sun-dried tomatoes and fresh spinach for a dish that sings with Mediterranean sunshine in every bite. Make our Bravo! Italian Kitchen Salmon Capellini Recipe at home. With our Secret Restaurant Recipe your Salmon Capellini will taste just like Bravo! Italian Kitchen.
Yield: 4 Servings
Ingredients
- 8 ounces Capellini (Angel Hair) Pasta
- 2 tablespoons Extra-Virgin Olive Oil
- 2 cloves Garlic thinly sliced
- 1/4 cup Sun-Dried Tomatoes julienned
- 1/2 cup Baby Spinach loosely packed
- 1/2 cup Heavy Cream
- 1/4 cup Dry White Wine (or Chicken Broth)
- 1 tablespoon freshly squeezed Lemon Juice
- 1/2 teaspoon Lemon Zest
- 4 ounces Fresh Salmon Fillet cut into 1-inch cubes
- Salt and Freshly Ground Black Pepper to taste
- 2 tablespoons Fresh Parsley chopped, to garnish
Instructions
- Prepare pasta according to package directions until just al dente. Drain, reserve 1/2 cup pasta water. Set aside.
- Pour oil into a medium skillet. Place over medium heat.
- When oil is hot and shimmering, add garlic slices. Cook 1 minute until fragrant. Stir in sun-dried tomatoes and spinach. Sauté 2 minutes until spinach wilts.
- Pour in white wine (or broth) and simmer 1 - 2 minutes to reduce slightly.
- Stir in heavy cream, lemon juice and lemon zest. Bring to a gentle simmer.
- Season salmon cubes with salt and pepper. Gently nestle them into the simmering sauce. Cook 3 - 4 minutes, turning once, until just opaque.
- Add drained capellini to the skillet, tossing to coat. If sauce is too thick, add reserved pasta water 1 tablespoon at a time until it lightly coats the noodles.
- Taste. Add salt and pepper, to taste.
- Divide among warm plates. Sprinkle with chopped parsley and finish with a twist of black pepper.
- Serve immediately.