Sockeye Popeye Pasta with Roasted Vegetables
Dive into a bowl of irresistible flavor with Sockeye Popeye Pasta with Roasted Vegetables—a vibrant, one-dish dinner that celebrates the bold taste of sockeye salmon and garden-fresh produce. This hearty yet healthy recipe pairs tender bowtie pasta with oven-roasted zucchini, red bell pepper, and cherry tomatoes, all coated in a luscious lemon-butter sauce that’s brightened by garlic and fresh parsley. The addition of baby spinach, gently wilted by the warmth of the pasta, brings a nutritious nod to its “Popeye” name. Topped with delicate flakes of perfectly seared wild-caught sockeye salmon and a sprinkle of Parmesan cheese, this dish is both sophisticated and comforting. Ready in under an hour, it’s perfect for busy weeknights or a cozy family gathering. Keywords: sockeye salmon pasta recipe, roasted vegetable pasta, healthy seafood pasta, lemon butter pasta, family dinner ideas.
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Recipe Information
Ingredients
- 1 pound Sockeye salmon fillet
- 12 ounces Bowtie pasta (farfalle)
- 4 cups Baby spinach
- 1 pint Cherry tomatoes
- 1 medium Zucchini
- 1 large Red bell pepper
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 cloves Garlic cloves, minced
- 2 tablespoons Unsalted butter
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley, chopped
- 0.5 cup Parmesan cheese, grated
Instructions
Preheat your oven to 400°F (200°C).
Line a large baking sheet with parchment paper.
Slice the zucchini into half-moon shapes, and roughly chop the red bell pepper into bite-sized pieces. Place the zucchini, red bell pepper, and cherry tomatoes on the baking sheet.
Drizzle the vegetables with 2 tablespoons of olive oil and sprinkle with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Toss to coat evenly, then spread in a single layer.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring once halfway through, until tender and slightly caramelized.
While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, warm 1 tablespoon of olive oil. Season the sockeye salmon fillet with a pinch of salt and pepper, then place it skin-side down in the skillet. Cook for 3-4 minutes on each side, or until the salmon flakes easily with a fork. Remove from the skillet and set aside to cool slightly.
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
Stir in the lemon juice and fresh parsley. Add the cooked pasta and roasted vegetables to the skillet, tossing to coat them in the lemon-butter sauce.
Flake the salmon into bite-sized chunks and fold it into the pasta along with the baby spinach. The heat from the pasta will wilt the spinach.
Taste and adjust seasoning with additional salt and pepper, if needed.
Sprinkle the grated Parmesan cheese over the top and serve warm.
Nutrition Facts
Calories |
3093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.0 g | 173% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 5315 mg | 231% | |
| Total Carbohydrate | 299.6 g | 109% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 36.7 g | ||
| Protein | 168.4 g | 337% | |
| Vitamin D | 42.0 mcg | 210% | |
| Calcium | 803 mg | 62% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 4184 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
