I've been invited to join a blog recipe swap by Mama of the Ingram Gang, so I'm sharing my best Go To recipe for a very easy Pasta Skillet. We all keep hearing that we should eat more fish, especially salmon and this is an inexpensive and fairly disguised way of getting our families to eat fish. I made this for dinner last night and had it on the table in less than 45 minutes even though I forgot to put the water for the pasta on to boil till I almost had everything else done. My hubby always raves when I make this, my 7 year old likes it and my 2 year old used to eat it, but she is going through a phase where she eats almost NOTHING but Cheerios and cheese...Maddening!!!
Anyway here is my recipe for:

Balsamic Salmon Pasta

1 T. olive oil
1/2 yellow onion, chopped
8 oz. mushrooms, sliced
1/2 green (or red, or yellow) pepper, chopped
3 garlic cloves, minced
1 tomato, chopped
15 oz. can pink salmon with liquid (boneless/skinless is easier)
4-5 marinated artichoke hearts, chopped
3 T. balsamic vinegar
1/2 lb. just cooked rotini or other pasta, drained
salt

Heat oil in large skillet. Saute onions, mushrooms, peppers, garlic and tomato till veggies are tender. Add salmon w/ liquid and break up chunks. Add artichoke hearts and hot pasta. Mix. Remove from heat and add balsamic vinegar and salt to taste. Serve with Parmesan cheese if desired. Serves 4-6.


This is the most versatile recipe ever! I've made it with & without mushrooms, with and without artichoke hearts, used every color pepper out there, used canned tomatoes if I didn't have fresh, added zucchini in the summer when my mom's garden is overflowing. I've even made it without the pasta and added extra veggies when I was trying the low carb thing, but I've moved past that insanity. I do however use whole wheat rotini. The only ingredients that I wouldn't omit or change up would be the garlic and balsamic vinegar.

If you try it, let me know what you think. Enjoy!