Recipe by Faigy Grossman

Salmon a la Pasta

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Parve Parve
Easy Easy
4 Servings
30 Minutes

This pasta-salmon combo packs in loads of flavor — it’s the sundried tomatoes kick that makes you come back for seconds. Since this dish doesn’t take long to prepare, it’s a great choice for an evening or afternoon meal when there’s not quite enough time to cook the well-rounded three-part meal. Here you have your protein, carb, and veggie all in one.


Main ingredients

  • 8 ounces (225 grams) skinned salmon

  • lemon pepper and salt, to season

  • 1/2 pound (225 grams) Tuscanini Spaghetti, cooked according to package directions

  • 2 tablespoons oil

  • 3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic

  • 4 button mushrooms, sliced

  • 3 heaping tablespoons sundried tomatoes, julienned (use sundried tomatoes stored in oil, such as Tuscanini)

  • 1/2 cup fresh sugar snap peas

  • 3 tablespoons oil, reserved from sundried tomatoes

  • 1/3 cup chopped, salted pistachio nuts


For the Salmon


Place salmon on a broiler pan; sprinkle with lemon pepper and salt. Broil for 15 minutes, or until fish is opaque and flakes easily with a fork. Remove from oven, cover with foil, and set aside to cool.

For the Pasta


In a large frying pan, heat oil and sauté garlic until fragrant and golden. Add mushrooms and sauté an additional three to four minutes, or until beginning to soften. Lower heat and add tomatoes and snap peas; continue to stir until snap peas begin to get tender when pierced with a fork. Remove from heat and combine with pasta in a large mixing bowl.


Stir in oil reserved from sundried tomatoes and pistachio nuts. Break up salmon into chunks and add to bowl. Toss gently to combine. Serve immediately.


Photography: Hudi Greenberger Styling: Renee Muller

Salmon a la Pasta

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