Bowties with pancetta, grilled salmon and artichokes, and mixed greens with russian-peppercorn dressing

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
500g bowtie (farfalle) pasta
10ml olive oil
75g diced pancetta
250ml reduced-sodium vegetable or chicken broth
2 reserved grilled salmon steaks, cut into 5cm pieces
100g quartered oil-packed artichoke hearts
2 tbsps chopped fresh parsley leaves
400g mixed salad greens
120ml Russian dressing
1 tsp cracked black peppercorns
1) Cook pasta according to package directions. Drain and transfer to a large bowl.

2) Meanwhile, heat oil in a large frying pan over medium heat. Add pancetta and cook 3 minutes, until golden and crisp. Stir in broth, salmon and artichokes and bring to a simmer. Remove from heat and stir in parsley. Stir mixture into bowties. Season, to taste, with salt and black pepper.

3) Arrange salad greens on a serving platter. Combine Russian dressing and peppercorns and pour over greens.

4) Serve pasta with salad on the side.

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