Asparagus, Salmon, and Basil Pasta
Asparagus, Salmon, and Basil Pastan is a gluten free main course. One serving contains 430 calories, 16g of protein, and 14g of fat. This recipe serves 4. A mixture of salmon, garlic cloves, brown rice fusilli, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 30 minutes.
Cook fusilli as package directs. Meanwhile, heat oil in a large nonstick frying pan over medium-high heat.
Add asparagus and garlic and stir-fry until asparagus is just tender-crisp, about 2 minutes.
Pour in half-and-half, broth, and pepper. Bring to a boil and cook until liquid is slightly thickened, about 2 minutes.
Mix in salmon, basil, and pasta to coat.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.
Lapis Luna ChardonnayOrange zest, ripe pineapple, toast, and vanilla on the nose. Full-bodied, fresh and lively, with lush white peach and ripe apple flavors leading to a savory buttered finish.