Prep time: 10 minutes
Cook time: 15 minutes
Servings: 5 (2 cups each)
Recipe Source: www.wildalaskaflavor.com.
- 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
Cook pasta in boiling water for about 8 minutes, or according to package instructions, until al dente. Add green beans during the last 3 to 4 minutes of cooking time.
Drain pasta and beans, reserving 3 tablespoons cooking liquid, then return pasta, beans and reserved liquid to pan. Add lemon zest, lemon juice, thyme leaves, garlic salt and 2 tablespoons olive oil.
While pasta cooks, rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel.
Heat heavy nonstick skillet over medium-high heat.
Brush both sides of salmon with 1 tablespoon olive oil. Place in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep 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 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.