Farfalle with Salmon & Mint

Active Time: 7 minutes
Total Time: 20 minutes


  • 12 oz farfalle pasta
  • 1 Tbsp butter
  • 1 large leek, white and light green part only, halved lengthwise, thinly sliced crosswise (2 cups; see Note)
  • 1 1/4 cups reduced-sodium chicken broth
  • 1/4 tsp each salt and pepper
  • 8 oz skinless salmon fillet (3/4 to 1 in. thick)
  • 2 tsp grated lemon zest
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup sliced mint

Note: Leeks are naturally sandy, so clean well before using. Soak leek slices in a bowl of water. Agitate to release sand; rinse and drain.


  1. Bring a 5- to 6-qt pot of water to a boil. Add salt to flavor the water. Then add pasta and cook as package directs. Drain.
  2. Meanwhile, melt butter in a 12-in. nonstick skillet over medium heat. Add leek, 1/2 cup broth, and the salt and pepper; simmer and cook 1 minute.
  3. Place salmon on leeks; cover. Cook over medium heat 5 minutes or until leeks are tender and salmon is cooked.
  4. Transfer salmon to a plate. Add the remaining 3/4 cup of broth and the lemon zest to the skillet; bring to a simmer.
  5. Break up salmon. Place in pasta pot along with drained pasta, leek mixture, sour cream and mint. Toss to mix.


4 servings

Nutritional Information

Amount Per Serving:
Calories: 506
Total Fat: 12g
Saturated Fat: 5g
Cholesterol: 50mg
Sodium: 515mg
Total Carbohydrates: 73g
Dietary Fiber: 4g
Protein: 26g