CSA Week 5 & Whole Wheat Pasta with Salmon and Peas in a Lemon Butter Garlic Sauce

Week 5 of the CSA from Strite’s included lettuce, cherries, cabbage, peas, beets, and basil.  If I have not mentioned it before, I split each week’s CSA with my friend.  I still have lettuce left over from last week and I am growing basil in my own garden, so I gave her all the lettuce and basil.  I kept the cabbage and split the rest evenly with her.  I plan on making red beet eggs with the beets and something special with the cherries.  I have an idea for the cabbage, but I do not have all the ingredients yet.


For lunch yesterday, I made the following pasta dish and it was delicious.  Feel free to toss in some Parmesan cheese if you would like.  I bought a ten pack of salmon filets for $10.99 at the grocery store.  They are individually packaged so they are very easy to prepare.  You can chop up the peas if you would like, but I did not.

Whole Wheat Pasta with Salmon and Peas in a Lemon Butter Garlic Sauce

  • Servings: 2
  • Difficulty: easy
  • Print

2016-06-22 11.09.45


  • 8 oz whole wheat pasta
  • 1 cup peas
  • 2 salmon filets
  • 3 Tbsp butter
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1 clove minced garlic


  1. Prepare the pasta according to directions.
  2. While the pasta is cooking, heat 1 Tbsp butter and olive oil in a pan over medium heat and bake the salmon filets approximately 3-4 minutes each side.  Shred and set aside.
  3. In the same pan, reduce heat to medium low and toss in the peas and sauté until as crispy or tender as you prefer, approximately 5 minutes if you like them tender.
  4. In another small pan, combine 2 Tbsp butter, lemon juice and garlic and stir until butter is melted and garlic is soft and translucent.
  5. Toss the pasta, shredded salmon, and snap peas with the lemon butter sauce. Serve.



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