Salmon Penne With Basil Pesto Cream Sauce, Artichokes, and Asparagus

Submitted by By The Lake

"I first ate this dish at McCormick & Schmick's Restaurant in Atlanta, Georgia. Once I tasted it, I had to go home and duplicate it. This is approximate to the original dish, if not better!"

 

• Ready In: 45mins
• Ingredients: 15
• Serves: 4-6

ingredients

• 1 lb salmon fillet
• 1⁄4 cup butter, melted
• 1⁄4 cup lemon juice
• 1⁄4 teaspoon garlic powder
• sea salt
• fresh ground black pepper
• 1 lb penne pasta
• 1⁄2 cup butter
• 1 (8 ounce) package cream cheese
• 1⁄2 cup parmesan cheese
• 1 cup half-and-half
• 1⁄4 teaspoon garlic salt
• 2 -3 tablespoons pesto sauce
• 1 (10 1/2 ounce) can artichoke hearts, quartered
• 1⁄2 lb asparagus

directions

1. Preheat oven to 350 degrees. Cut the salmon into 1 inch cubes and place in a buttered baking dish. Add the lemon juice to the melted butter and drizzle over the salmon. Season the salmon with garlic powder, salt, and pepper. Bake for 15 minutes or until the salmon flakes easily with a fork. Do not let the salmon overcook. Remove immediately from the oven and keep warm.
2. While the salmon is cooking, add the pasta to a large pot of salted boiling water. Cook until al dente, about 8 to 10 minutes. Cut the asparagus into 1 inch pieces. Add the asparagus to the boiling water during the last three to five minutes of cooking. Drain and put in a large serving bowl.
3. While the salmon and pasta are cooking, combine the butter, cream cheese, parmesan cheese, and half-and-half in a saucepan. Season with garlic salt. Bring to a simmer over medium heat. Cook, stirring constantly, until slightly thickened. Remove from the heat. Add the pesto at this point. Go light with the pesto to ensure the sauce is lightly flavored.
4. Mix the artichoke hearts with the asparagus and penne pasta and pour the sauce over the pasta mixture. Mix lightly to coat everything. Add the salmon cubes to the top of the pasta. If desired, serve with extra parmesan cheese and freshly cracked black pepper.

Reviews

[topdog ollie]

OMG, even my extremely picky son who hates fish loved this recipe! Delicious recipe, rich, creamy and flavorful. One of my kids suggested making it without the artichokes, and I think he might be right. This is a recipe that you could really play around with if you wanted to - I think you need a hearty fish in it, but you could use a bluefish or even swordfish. You could also add or swap around the veggies. Personally, I liked this just the way it was. Thank you for sharing the recipe!

 

[feegrill]

My wife and I liked this a lot when we used to go to M&S frequently in prePandemic days. The recipe really replicates the look, texture and taste of the restaurant version remarkably well. A few thoughts: 1. If you are serving only two or three people and want to reduce the amount by roughly half, use half the salmon and two-thirds the penne, while making the entire portion of sauce. You’ll have plenty to keep the leftovers moist. 2. For a little more interesting sauce, use half the cream cheese and an equal amount of a sharper cheese, grated. We tried gruyere and were please with the result, but lots of other cheeses would do as well. 3. If you are watching your calories or cholesterol, forget this recipe forever.

 

[TamiM]

Fantastic! Make sure to add the cooking juice from the salmon into the pasta. Everyone loved it!! Even my 6 year old!

 

[jea8775]

So yummy! The only thing I changed was that I added shrimp. My hubby said it was the best thing I ever made. Thanks for posting this. I will definitely be making it again.

 

[sweetcakes]

This was really delicious! My salmon ended up sorta dry so I just mashed it with a fork and blended it with the sauce. I also chopped the quartered artichokes in half to spread them out more. Man, was this good!( I halved the recipe and easily got 4 large servings.) Thanks for posting!