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Rustic Pasta and Salmon Sauté
Recipes
Rustic Pasta and Salmon Sauté
6 servings
25 minutes total

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

    1. Prepare pasta following package instructions. Reserve 1 cup pasta water when draining. Cut salmon into 1-inch cubes (wash hands).
    2. 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.
    3. 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.
    4. 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%