alaska salmon penne with green beans and vinaigret
(1 rating)
Super healthy, super tasty and super quick to make.
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(1 rating)
yield
5 servings (2 cups each)
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For alaska salmon penne with green beans and vinaigret
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1 pkg(12 ounces) whole wheat penne (or other pasta)
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1/2 lbfresh green beans, trimmed and halved
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finely grated zest and juice of 1 lemon
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1 Tbspfresh thyme leaves
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1/2 tspgarlic salt
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3 Tbspolive oil (divided)
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12 ozalaska salmon, fresh, thawed or frozen
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salt and pepper, to taste
- GARNISH:
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lemon wedges
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sprigs of thyme
How To Make alaska salmon penne with green beans and vinaigret
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1Cook the pasta in boiling water for about 8 minutes, or according to package instructions, until al dente. Add the green beans to the water during the last 3 to 4 minutes of cooking time. Drain pasta and beans, reserving 3 tablespoons of the cooking liquid, then return pasta, beans and reserved liquid to the pan. Add the lemon zest, lemon juice, thyme leaves, garlic salt and 2 tablespoons of olive oil.
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2While pasta cooks, rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with 1 tablespoon olive oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
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3Turn salmon over; cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
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4Break salmon into large chunks (removing skin, if any); add to pasta. Cook and stir gently over medium heat for 1 to 2 minutes. Season to taste with salt and pepper. Garnish with lemon wedges and thyme sprigs.
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