Lemon Pepper Pasta with Grilled Salmon, Artichokes and Capers Flaky, grilled salmon, artichokes and capers in a creamy lemon-pepper sauce with rigatoni pasta. This is another quick and easy pasta dish that tastes fantastic! Ingredients:   1 salmon filet, 6-8 oz   ½ can artichoke hearts, quartered   2 tbl. capers, drained   ½ cup yellow onion, coarsely chopped   1 tbl. butter   1 tbl. olive oil   ¼ box rigatoni pasta (4 oz.), cook according to instructions on box   1 tbl. caper juice   1 cup chicken broth   2 tbl. flour   1 cup milk   1-2 tbl lemon-pepper seasoning Instructions: Prepare salmon as your like to your desired doneness. I like to rub the salmon with olive oil and add just a little salt and garlic-pepper seasoning before grilling. Cook onion until soft in a medium pan over medium heat with butter and olive oil. Stir in flour and cook for about a minute, stirring often. Add chicken broth and milk and bring to a boil, stirring frequently. (I heat chicken broth and milk before adding to reduce cooking time.) Continue to cook for about 3 minutes. Add artichokes, capers, cooked pasta, and salmon. Stir to combine. Serves: 2 Return to Fish and Seafood Entree Index
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