Salmon Penne with Green Beans Vinaigrette
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- 12 ounces whole wheat penne (or other pasta)
- 1/2 pound fresh green beans, trimmed and halved
- Finely grated zest and juice of 1 lemon
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon garlic salt
- 3 tablespoons olive oil, divided
- 12 ounces Alaska salmon, fresh, thawed or frozen
- Salt and freshly ground black pepper
- Lemon wedges and sprigs of thyme, for garnish
- Cook pasta in boiling water for about 8 minutes, or according to package instructions, until al dente.
- Add green beans during the last 3 to 4 minutes of cooking time.
- Drain pasta and beans, reserving 3 tablespoons cooking liquid, then return pasta, beans and reserved liquid to pan.
- Add lemon zest, lemon juice, thyme leaves, garlic salt and 2 tablespoons olive oil.
- While pasta cooks, rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel.
- Heat heavy nonstick skillet over medium-high heat. Brush both sides of salmon with 1 tablespoon olive oil.
- Place in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned.
- Shake pan occasionally to keep from sticking.
- Turn 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.
- Break 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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