Spring Salmon & Arugula Pasta Salad with Gluten-Free Spring Medley Fusilli Blend

Serving Size: 2-3
Prep Time:  15 minutes
Cook Time: 30 minutes
Total Time:  45 minutes 


8-9 oz. Pappardelle’s Gluten-Free Spring Medley Fusilli Blend
1 lb. salmon filet 
1 Tbsp extra-virgin olive oil
4 cloves garlic, minced
½ cup white wine
½ cup sun-dried tomatoes, chopped 
½ tsp. crushed red pepper flakes
Salt & pepper, to taste
¼ cup heavy cream
1 cup baby arugula
¼ cup lemon juice
¼ cup shredded Parmesan cheese


  1. Preheat oven to 350ºF. 
  2. Season salmon with salt & pepper and bake until cooked through, about 20 -25 minutes. Remove skin and flake salmon into bite-sized pieces and set aside.
  3. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and transfer to a large bowl. Set aside
  4. Meanwhile, in a large pan heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
  5. Add white wine, sun-dried tomatoes, red pepper flakes, salt & pepper and cook until wine has reduced slightly, about 5 minutes.
  6. Add heavy cream and stir to combine. Simmer for 5 minutes, then remove from heat. Stir in lemon juice. 
  7. Add salmon, arugula and sauce to pasta bowl. Gently stir to combine. 
  8. Divide pasta into serving dishes and top with Parmesan cheese. Serve and enjoy!