Salmon Alfredo Rotini

 Here's Cassi's Salmon Alfredo Rotini recipe from hosting Bunko this month!

Salmon Alfredo Rotini

1 13.25-oz box whole wheat rotini
15 oz jar sun-dried tomato Alfredo sauce (I use Classico)
1 3.5-oz package sun dried tomatoes, julienne sliced
1 lb wild salmon (I use frozen wild Alaskan)
1 6oz package shredded Parmesan
white vinegar, lemon juice, basil, oregano

Thaw salmon, then place in a glass baking dish. Cover bottom of dish with equal parts vinegar and lemon juice (add more if you like it tangy). Generously cover both sides of fish with equal parts dried basil & oregano.Cover dish and marinate in refrigerator approximately 1 hour (flip fish at half hour). Bake at 425F for approximately 20 minutes, or until fish shreds easily with a fork. While fish is baking, cook pasta and warm sauce on stove. When fish is cooked, shred with a fork. Mix drained pasta, fish, sauce, dried tomatoes, and about 3/4 of the bag of Parmesan. Stir well, then serve with extra Parmesan sprinkled on top.