Jerk Salmon Pasta Primavera

1.Prepare the Jerk Rub: In a small bowl, combine the brown sugar, thyme, allspice, smoked paprika, cayenne pepper, nutmeg, cinnamon, salt, and black pepper. Mix well.

2.Season the Salmon: Pat the salmon fillets dry. Rub the jerk spice mixture generously over all sides of the salmon. Allow the fillets to sit at room temperature for 10 minutes.

3.Cook the Salmon: Heat 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat. Sear the salmon for 4–5 minutes per side, until cooked through and the internal temperature reaches 63°C. Remove the salmon from the pan and flake it into large pieces using a fork. Set aside.

4.Cook the Pasta: While the salmon cooks, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta. Set the drained pasta aside.

5.Sauté the Primavera Vegetables: Heat 1 tablespoon of olive oil in the same skillet (or a clean one) over medium heat. Add the asparagus, zucchini, and bell peppers. Sauté for 4–5 minutes until the vegetables are tender-crisp. Add the cherry tomatoes and frozen peas, cooking for 1 minute more until the peas are thawed and the tomatoes are slightly softened. Remove the vegetables from the pan and set aside.

6.Prepare the Lime Cream Sauce: Reduce the heat to medium-low. Add the butter and minced garlic to the skillet, cooking for 30 seconds until fragrant. Pour in the broth and scrape up any browned bits from the bottom of the pan. Stir in the heavy cream and lime juice. Bring the sauce to a gentle simmer.

7.Finish the Sauce: Stir in the Parmesan cheese until melted and the sauce is smooth. Taste and season with salt and pepper. If the sauce is too thick, add a splash of the reserved pasta water.

8.Combine and Serve: Add the cooked pasta and the sautéed primavera vegetables to the sauce. Toss to coat everything evenly. Gently fold in the flaked jerk salmon pieces. Serve immediately, garnished with fresh cilantro or parsley.