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.
Salmon a la Pasta
- Cooking and Prep: 30 m
- Serves: 4
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