Recipes
Rustic Pasta and Salmon Sauté
6 servings
25 minutes total
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Ingredients
- 12 oz penne (or casarecce) pasta (about 2 ½ cups)
- 1 ½ lb salmon fillets, skin removed
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt, divided
- ¼ teaspoon pepper
- 2 tablespoons olive oil, divided
- 1 large shallot, thinly sliced
- 1 bunch Swiss chard (or kale), thinly sliced
- 1 teaspoon fresh thyme leaves
- 8 oz presliced baby portabellas
- ½ cup grated Parmesan cheese (optional)
Prep
- Slice shallot and chard (leaves only; 4 cups).
- Remove thyme leaves from stems.
- Cut salmon into 1-inch cubes (wash hands).
- Bring water to boil for pasta.
Steps
- Prepare pasta following package instructions. Reserve 1 cup pasta water when draining. Cut salmon into 1-inch cubes (wash hands).
- Combine in medium bowl: paprika, garlic powder, onion powder, ½ teaspoon salt, and pepper until blended. Toss salmon with 1 tablespoon oil, then place in spice mixture, tossing to coat evenly. Slice shallot and chard (leaves only; 4 cups). Remove thyme leaves from stems.
- Preheat large, non-stick sauté pan on medium-high 2–3 minutes. Place remaining 1 tablespoon oil in pan, then add salmon; cook and stir 1–2 minutes or until browned on all sides. Remove salmon from pan.
- Add to same pan: shallots, chard, thyme, mushrooms, and remaining ½ teaspoon salt; cook and stir 2 minutes. Stir pasta, reserved pasta water, and salmon gently into chard mixture (to prevent salmon from breaking apart); cook and stir gently 1–2 minutes until fish is 145°F (and opaque and separates easily). Serve with Parmesan cheese, if desired.
Amount per ⅙ recipe serving: Calories 480, Total Fat 19g, Sat Fat 3g, Trans Fat 0g, Chol 60mg, Sodium 480mg, Total Carb 47g, Fiber 8g, Sugars 4g, Protein 35g, Calc 10%, Vitamin A 150%, Vitamin C 45%, Iron 35%