8 ounces dry angel hair pasta, Barilla®
1 pound fresh salmon, bones removed
Salt and pepper
2 cans (6.5 ounces each) white sauce, Aunt Penny’s®
6 tablespoons lemon juice, ReaLemon®
3 tablespoons capers
1 tablespoon chopped fresh flat-leaf parsley
Grated Parmesan cheese
In a large pot of boiling salted water, cook pasta according to package directions. Preheat broiler. Line a baking sheet with foil. Season salmon with salt and pepper and place on prepared baking sheet. Broil for 2 to 3 minutes per side. Remove and let cool to touch.
Meanwhile, in a large skillet, over medium-high heat, combine white sauce, lemon juice, and capers. Cook until smooth and heated through, about 2 minutes. Stir in parsley. Flake salmon into sauce. Drain pasta and divide among serving plates. Spoon sauce over pasta. Serve hot with grated Parmesan cheese.