Recipe Details
Ingredients
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3tablespoonsolive oil, divided, or as needed
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16jumbo pasta shells
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1poundfresh salmon
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1tablespoonminced onion
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1tablespoonminced garlic
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3tablespoonschopped fresh dill
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1pinchdried parsley
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½cupwhite wine
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½(8 ounce) packagecream cheese, softened
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salt and ground black pepper to taste
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2cupshalf-and-half
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½cupwhite wine
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2tablespoonscream cheese
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2tablespoonschopped fresh dill
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1tablespoonsalted butter
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1tablespoonminced garlic
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salt and ground black pepper to taste
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish lightly with 1 tablespoon olive oil.
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Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
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Meanwhile, heat 2 tablespoons oil in a well-seasoned frying pan over medium-high heat. Cook salmon with onion, garlic, dill, and parsley in the hot oil until it easily flakes with a fork, flipping once, about 10 minutes total. Add white wine and cream cheese. Fold into the fish mixture until everything is well coated. Season with salt and pepper.
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Drain pasta shells. Stuff shells with mixture and place into the prepared baking dish. Cover with foil.
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Bake in the preheated oven until bubbly and heated through, about 20 minutes.
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While the shells are cooking, mix half-and-half, wine, cream cheese, dill, butter, garlic, salt, and pepper together in a saucepan and cook the sauce over medium heat until butter and cream cheese have melted, 5 to 7 minutes.
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Remove shells from the oven and top with cream sauce. Serve.
Cook’s Notes:
You can add more or less seasonings or wine to your personal taste to the sauce.
You can pour the cream sauce over the shells before baking if you wish.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories756 | |
% Daily Value * | |
Total Fat 47g |
60% |
Saturated Fat 21g |
104% |
Cholesterol 154mg |
51% |
Sodium 312mg |
14% |
Total Carbohydrate 38g |
14% |
Dietary Fiber 2g |
5% |
Total Sugars 2g |
|
Protein 34g |
68% |
Vitamin C 6mg |
7% |
Calcium 202mg |
16% |
Iron 4mg |
19% |
Potassium 943mg |
20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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