Salmon Pasta with Green Beans and Lemon-Thyme Vinaigrette
Prep time
Cook time
Total time
Serves: 5 (2 cups each)
  • 12 ounces whole grain penne pasta (whole wheat or gluten-free)
  • 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 Alaska salmon (preferably wild), fresh, thawed or frozen
  • Salt and freshly ground black pepper, to taste
  • Lemon wedges, for garnish
  • Thyme sprigs, for garnish
  1. 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.
  2. Drain pasta and beans, reserving 3 tablespoons cooking liquid.
  3. While pasta cooks, rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel.
  4. Heat a heavy nonstick skillet over medium-high heat.
  5. 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.
  6. 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.
  7. Place pasta, beans and reserved liquid in a large pan. Add lemon zest, lemon juice, thyme leaves, garlic salt and 2 tablespoons olive oil.
  8. Break salmon into large chunks (removing skin, if any) and add to pasta. Cook and stir gently over medium heat for 1 to 2 minutes. Season to taste with salt and pepper.
  9. Garnish with lemon wedges and thyme sprigs.
Recipe by Go Dairy Free at