Fresh Portabella Mushroom Salmon with Angel Hair Pasta

November 16, 2016 By: Comments
Tagged: Seafood Dinners Seafood Dinners. Dinner Dinner. Pasta Dinners Pasta Dinners. Fish Fish. Seafood Seafood. Pasta Pasta. Pasta Dish Pasta Dish. Mushrooms Mushrooms. Garlic Garlic. Lenten Recipes Lenten Recipes. Entrees Entrees. Quick Dinner Quick Dinner. Salmon Dinners Salmon Dinners. Salmon Salmon. Salmon Salmon. Under the Sea Under the Sea. Stovetop Stovetop.
20 minutes
20 minutes
The rustic flavor of fresh mushrooms in a creamy Parmesan cheese sauce is a winning combination. Paired with the gentle texture of angel hair pasta and mild salmon, this entree is an economical method to make your salmon go a long way. The pasta is filling and the mushrooms give the dish some height, so one typical portion of salmon does double duty.


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  1. Boil angel hair pasta in salted water with a tablespoon of olive oil and set aside. (Do not drain until you're ready to serve it.) Heat 3 pats butter in a pan on medium heat. In another pan, heat the other 3 pats of butter.
  2. Remove skin from salmon and place it in the first and cook, spooning butter over it until it's cooked through. Once butter is melted in the second pan, add sliced mushrooms and let cook down.
  3. While salmon is cooking, continue to cook mushrooms and add cream. Stir together. Sprinkle in flour and stir. As it begins to thicken, add in Parmesan cheese.
  4. Drain pasta and toss it in cream sauce (pull out two or three mushrooms to garnish salmon). Place about a cup of dressed pasta on serving plates and top with butter cooked salmon steaks. Top with stray mushrooms and a sprig of Italian parsley and serve immediately.