INGREDIENTS

4 salmon filets (4-6 ounces each)

3 tablespoon olive oil

1 medium red bell pepper

1 medium green bell pepper

3 sprigs green onion (scallion)

3 garlic cloves, minced

2 cup heavy cream

1/2 cup coconut milk

1/2 cup chicken broth

5-8 ounces shredded Parmesan cheese

16 ounces box of rigatoni noodles

Pink Himalayan Salt

Ground Black pepper

Jamaican Jerk seasoning (Mild)

Thyme

Paprika

Parsley to garnish (optional)

Grated Parmesan to garnish (optional)

DIRECTIONS

Salmon

Generously sprinkle both sides of the salmon filets with salt, pepper, jerk seasoning, and thyme and set aside

Add 2 tablespoon oil to a skillet and warm over medium-high heat

Add salmon, and cook on each side for about 3-5 minutes, depending on the thickness of the filet

Remove from heat and set aside until ready to assemble pasta plate

Pasta

Cook noodles according to packaging, then drain and set aside

In a large pot, add 1 tablespoon of oil and garlic then cook for 1-2 minutes on medium-high heat

Add the red pepper, green pepper, and green onion then sauté for 5-7 minutes or until tender

Stir in heavy cream, coconut milk, and chicken broth and allow it to simmer for 10 minutes while stirring every few minutes

Generously season sauce mixture with salt, pepper, jerk seasoning, paprika and thyme -stir well

Stir in Parmesan cheese and allow sauce to cook for 5-7 minutes (taste to make sure it’s seasoned to your liking-adjust if necessary )

Add the noodles to the sauce mixture and cook for another 7-10 minutes, stirring every few minutes

Remove from heat and serve!

Remove from heat and serve!

Garnish pasta with parsley and grated Parmesan (optional)

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