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Publix Aprons Recipes

Creole-Spiced Salmon with Ditalini Vegetable Ragoût

Total Time - 35 minutes / Makes 4 Servings

Kosher-AdaptableWhat's This?

Cooking Sequence

  • Prepare pasta through step 1 (10 minutes)
  • Prepare salmon (15 minutes)
  • Complete pasta; serve (10 minutes)

Creole-Spiced Salmon with Ditalini Vegetable Ragoût

Creole-Spiced Salmon

Ingredients
4 salmon fillets (about 1 1/2 lb), skin removed
1 tablespoon seafood seasoning blend
4 tablespoons unsalted butter, divided
2 cloves garlic, finely chopped
Juice of 1/2 lemon

Steps
  1. Preheat large sauté pan on medium 2–3 minutes. Always check fish for bones. Coat both sides of fish with seasoning (wash hands). Place 2 tablespoons butter in pan, then add fish; cook 3-4 minutes on each side until 145°F (or until opaque and separates easily). Meanwhile, chop garlic. Remove fish from pan.
  2. Reduce heat on pan to low. Place remaining 2 tablespoons butter and garlic in pan; cook and stir 1 minute to melt butter. Remove pan from heat; squeeze lemon for juice and stir into butter. Serve sauce over fish.

CALORIES (per 1/4 recipe) 400kcal; FAT 29g; CHOL 120mg; SODIUM 430mg; CARB 1g; FIBER 0g; PROTEIN 32g; VIT A 15%; VIT C 10%; CALC 2%; IRON 2%

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Ditalini Vegetable Ragoût

Ingredients
2 medium shallots, coarsely chopped
1/4 lb fresh asparagus spears, coarsely chopped
2 tablespoons fresh Italian parsley, coarsely chopped
1 teaspoon fresh thyme
4 oz ditalini pasta (1 cup)
1 tablespoon olive oil
1 cup grape tomatoes
1 (15.5-oz) can cannellini beans, rinsed/drained
2 tablespoons herb garlic butter
2 tablespoons capers
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Prep
  • Bring water to boil for pasta.
  • Chop shallot, asparagus, parsley, and thyme.
Steps
  1. Cook pasta following package instructions; reserve 1/4 cup pasta water for later use.
  2. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add shallots, asparagus, pasta, tomatoes, and beans; cook and stir 3-4 minutes or until thoroughly heated.
  3. Stir in herbs, butter, capers, salt, pepper, and reserved pasta water; cook and stir 2-3 minutes or until hot. Serve.

CALORIES (per 1/4 recipe) 260kcal; FAT 9g; CHOL 15mg; SODIUM 500mg; CARB 37g; FIBER 6g; PROTEIN 9g; VIT A 15%; VIT C 20%; CALC 6%; IRON 15%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.

ADD ALL 16 ITEMS TO LIST

Dairy
Add to your grocery list 2 tbsp herb garlic butter

Dry Grocery
Add to your grocery list 1 (15.5-oz) can cannellini beans
Add to your grocery list 2 tbsp capers
Add to your grocery list 4 oz ditalini pasta
Add to your grocery list 1 tbsp seafood seasoning blend

Produce
Add to your grocery list 1/4 bunch fresh Italian parsley
Add to your grocery list 1/4 lb fresh asparagus spears
Add to your grocery list 1 tsp fresh thyme
Add to your grocery list 2 cloves garlic
Add to your grocery list 1 cup grape tomatoes
Add to your grocery list 1 lemon
Add to your grocery list 2 medium shallots

Seafood
Add to your grocery list 4 salmon fillets (about 1 1/2 lb), skin removed

From Your Pantry
Add to your grocery list 1/2 tsp kosher salt
Add to your grocery list 1 tbsp olive oil
Add to your grocery list 4 tbsp unsalted butter

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Aprons Advice

  • Complete your meal with fresh salad blend, artisan bread, and a chocolate dessert.
  • Adding pasta water to the ragoût allows the mixture to stay moist and creates a nice pan sauce.
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Recipe Version seaf0175