Dairy-Free Salmon Pasta with Green Beans and Lemon-Thyme Vinaigrette
Prep time
Cook time
Total time
Author: Alaska Seafood
Recipe type: Entree
Cuisine: American
Serves: 4 servings
Ingredients
12 ounces penne pasta (use gluten-free, if needed)
½ pound fresh green beans, trimmed and halved
Finely grated zest and juice of 1 lemon
1 tablespoon fresh thyme leaves
½ teaspoon garlic salt
3 tablespoons olive oil, divided
12 ounces wild Alaska salmon, fresh, thawed or frozen
Salt, to taste
Freshly ground black pepper, to taste
Lemon wedges, for garnish
Thyme sprigs, for garnish
Instructions
Cook the pasta in boiling water for about 8 minutes, or according to package instructions, until al dente. Add the green beans during the last 3 to 4 minutes of cooking time.
Drain the pasta and beans, reserving 3 tablespoons of the cooking liquid.
While pasta cooks, rinse any ice glaze from frozen salmon under cold water and pat dry with a paper towel.
Heat a heavy nonstick skillet over medium-high heat.
Brush both sides of the salmon with 1 tablespoon olive oil. Place the salmon in your hot skillet and cook, uncovered, for about 3 to 4 minutes, until browned. Shake the pan occasionally to keep the fish from sticking.
Turn the salmon over, cover the pan tightly and reduce heat to medium. Cook the fish for an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh or thawed fish. Cook just until the fish is opaque throughout.
Place the pasta, beans, and reserved liquid in a large pan. Add the lemon zest, lemon juice, thyme leaves, garlic salt, and remaining 2 tablespoons olive oil.
Break the salmon into large chunks (removing skin, if any) and add it to the pasta. Cook and stir gently over medium heat for 1 to 2 minutes.