I love recipes like this salmon pasta with a zesty lemon-thyme vinaigrette, as they are full of delicious nutrition and can be enjoyed year-round. Though fresh wild salmon season is beginning to wrap up, I’m seeing some great frozen varieties on sale as of late. Green beans are also plentiful in spring, summer and for the holiday season, but even when they run scarce, you can substitute your favorite vegetable, such as zucchini, broccoli, or hearty winter greens.
This recipe was originally shared with us by Alaska Seafood, but got lost in our archives! I’m so happy to bring it to light now, as my husband is finally a big fan of cooked seafood and this salmon pasta fits nicely into our weekly menu.
I do recommend seeking out wild Alaska salmon whenever possible. It’s meatier and a bit more finicky to cook than farmed salmon, but packs in more heart-healthy omega 3 fatty acids and lacks many of the environmental and health concerns.
Special Diet Notes: Salmon Pasta with Lemon-Thyme Vinaigrette
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, and soy-free.
For grain-free salmon pasta, there are new almond flour varieties of noodles, or you can use cooked spaghetti squash in place of the pasta.
- 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
- 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.
- While pasta cooks, rinse any ice glaze from frozen 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 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.
- Place pasta, beans and reserved liquid in a large pan. Add lemon zest, lemon juice, thyme leaves, garlic salt and 2 tablespoons olive oil.
- 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.
- Garnish with lemon wedges and thyme sprigs.
1 Comment
I have my eye on your vinaigrette!