Orecchiette with Salmon, Arugula and Artichokes

This recipe is from Food and Win magazine. This recipe is great for a couple of salmon filets and you'd like to have pasta at the same time. Go for it!

Orecchiette with Salmon, Arugula and Artichokes

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pkg orecchiette

  • ¼

    c evoo

  • 1

    garlic, minced

  • 5

    oz baby arugula

  • ½

    c artichokes, drained quartered (marinated are best)

  • ¼

    c pitted green olives, chopped

  • 2

    tbs capers, drained

  • ¾

    lb cooked salmon, flaked (smoked is great)

  • Salt

  • pepper


Cook pasta according to package directions. Reserve 1/2 cup of the cooking water. In a large skillet, heat evoo and add garlic; cooking over high heat. Add pasta and 1/4 c of the cooking water, stirring for 2 mins. Add arugula, artichokes, olives,capers and the remaining cooking water. Simmer and stir until the pasta is coated in a creamy sauce, about 1 min. Fold in the salmon and cook until just heated through. Season with salt and pepper to taste. Serve.


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