SALMON PASTA PRIMAVERA

1 box Highliner Wild Pacific Salmon w/ Roasted Garlic & Herb Sauce

⅓ cup olive oil

1 small onion, thinly sliced

4 cloves garlic, minced

¼ tsp hot pepper flakes

1 cup sliced red pepper

1 cup each of asparagus spears, broccoli, and cauliflower florets

½ cup white wine

½ cup chopped fresh basil or parsley

grated Parmesan

pepper, to taste

Rotini pasta

Cut salmon into large chunks and reserve with its sauce in a bowl. Heat the olive oil in a large, deep skillet over medium heat. Sauté the onions, garlic, and hot pepper flakes for 3 minutes, until onion is soft.

Meanwhile, cook rotini in large pot of boiling water. During the last 2 minutes of cooking, add the red pepper, asparagus, broccoli, and cauliflower. Drain and reserve.

Stir salmon and its sauce into the skillet. Cook, stirring often, until salmon is lightly browned and cooked through. Add the wine and bring to a boil. Add the pasta and vegetables to the skillet. Cook, gently stirring until pasta is coated with sauce. If there isn’t enough sauce, add a bit of cream.

Remove from the heat, stir in basil and Parmesan, if you’re using some. Season to taste.