Salmon Penne with Green Beans Vinaigrette

Ingredients:

• 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

Directions:

1. Cook pasta in boiling water for about 8 minutes, or according to package instructions, until al dente.
2. Add green beans during the last 3 to 4 minutes of cooking time.
3. Drain pasta and beans, reserving 3 tablespoons cooking liquid, then return pasta, beans and reserved liquid to pan.
4. Add lemon zest, lemon juice, thyme leaves, garlic salt and 2 tablespoons olive oil.
5. While pasta cooks, rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel.
6. Heat heavy nonstick skillet over medium-high heat. Brush both sides of salmon with 1 tablespoon olive oil.
7. Place in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned.
8. Shake pan occasionally to keep from sticking.
9. Turn salmon over; cover pan tightly and reduce heat to medium.
10. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish.
11. Cook just until fish is opaque throughout.
12. Break into large chunks (removing skin, if any); add to pasta.
13. Cook and stir gently over medium heat for 1 to 2 minutes.
14. Season to taste with salt and pepper.
15. Garnish with lemon wedges and thyme sprigs.