Creamy Artichoke and Pesto Pasta With Salmon and Wilted Kale

1. Preheat oven to 350F.

2. In a small bowl, combine vegetable stock, Italian seasoning, red pepper flakes, pesto, heavy cream, and mascarpone together until smooth. Set aside.

3. In a separate bowl, combine melted butter with a ½ teaspoon salt, 1½ teaspoons black pepper, oregano, and thyme. Place the salmon skin side down onto a baking sheet lined with parchment paper, then brush herbed butter onto the salmon. Bake for 8 to 10 minutes, depending on thickness of fillet. Fish is medium-rare when internal temperature reaches 120F at its thickest part on an instant-read thermometer, or when it flakes easily with a fork. Add a couple more minutes of cook time until salmon has reached desired doneness, then transfer to a plate and set aside.

4. Meanwhile, cook pasta according to package directions. Drain in a colander, but reserve ½ cup water for the sauce. Toss pasta with olive oil and set aside until ready to add to sauce.

5. As the salmon and pasta are cooking, heat olive oil in a large skillet over medium heat. Once shimmering, add onion and cook until just translucent, about 4 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in the pesto-stock mixture, kale, artichoke, and lemon zest. Cook until the kale is wilted and the sauce is warmed through, about 4 minutes.

6. Add the cooked pasta, reserved pasta water, parmesan, and lemon juice to the skillet and toss to coat. Taste and season as desired with salt and pepper.

7. Remove salmon from the oven and remove the skin. Flake the salmon into 2-inch chunks. Divide pasta and salmon evenly between 4 serving bowls and top with extra parmesan. Enjoy immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.