Salmon Penne with Green Beans Vinaigrette

salmon pasta


  • 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


  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.

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