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  1. Salmon Farfalle with Parsley and Olive-Mustard Butter

Salmon Farfalle with Parsley and Olive-Mustard Butter

Adapted from "Salmon" by Diane Morgan.

Salmon Farfalle with Parsley and Olive-Mustard Butter

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes


  • 3 Vital Choice wild salmon portions (6 ounces each)
  • 3 tablespoons organic Vital Choice extra virgin olive oil
  • 1 pound farfalle (bow-tie) pasta
  • 3 tablespoons unsalted butter
  • 3 shallots, thinly sliced
  • 2/3 cup pitted and halved kalamata olives
  • 2 teaspoons Dijon-style mustard
  • 2/3 cup chopped flat-leaf parsley


  1. Boil a large pot of salted water over high heat. Add pasta and boil until cooked but still slightly chewy, about 10 minutes.
  2. Melt butter in a large skillet or sauté pan over medium heat. Add oil and shallots and cook, stirring until soft but not brown (about 3 minutes). Add olives and mustard; stir to combine. Add salmon and cook, stirring, until just cooked through (about 3 minutes). Add parsley and the salt and pepper to taste. Set aside.
  3. Drain pasta. Add it to sauce; toss to coat. Divide pasta among warmed plates, spooning any remaining salmon, olives and capers on top.
Serves: Serves 4-6