Pasta Primavera with Salmon

This dish has brought me great joy because it incorporates several of some of my favorite things: Pasta, Salmon and vegetables! I don't very often see pasta and fish mixed together and served and that's why I thought it was creative. I enjoy making dishes that are typically "unconventional" so this creation was perfect AND delicious!

Ingredients:

- 1 pound Campanelle Pasta
- 3 pounds Salmon
- 1 red pepper, diced
- 1 onion, diced
- 1 whole clove of garlic, minced
- 2 large carrots, shredded
- 2 cups frozen or fresh peas
- Olive Oil
- Salt
- Pepper
- Crushed Red pepper
- Dried oregano
- Fresh oregano, minced
- Fresh basil, minced

To Make:

Start by boiling a large pot of salted water. Cook the pasta according to the package, about 8-9 min; always al-dente.

While the water is heating up, dice the vegetables and shred the carrots. In a large saute pan, drizzle the bottom with olive oil and saute the onions, peppers and garlic until tender, about 6-8 min. Season with salt and pepper.

In the meantime, drizzle another large pan with olive oil and place on stove set to med-high heat. Season the salmon with salt, pepper and dried oregano. Place salmon into the pan and reduce to med. heat. The salmon should cook about 4 -6 min. on each side depending on how large a fillet and how many fillets you use. (3 pounds is perfect for this recipe)

Add the carrots and frozen peas into the vegetable mixture and add more olive, salt and pepper. Add in crushed red pepper.

Drain pasta and in an extra large serving dish, drizzle the bottom with olive oil and add pasta along with the vegetables.

Begin breaking up the salmon into large chunks in the same saute pan and immediately add the salmon into the pasta mixture. Add more salt and pepper to taste and add in the minced oregano and basil. Finish off with extra crushed red pepper and olive oil, mix thoroughly and serve immediately!

This dish is a crowd pleaser!