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