Salmon and Pappadelle with Mushrooms and Peas

Tuesday, March 10, 2020

When I first wrote this,  I probably liked salmon, fast forward a few months to a year, i gag on it.  Except when it's cooked like this.  What a strange thing to happen to someone, having a food you once liked turn on your mind like that.  Anyway - this is a fast easy dish, that isn't half bad for you.  Try it, if you aren't a salmon fan, you might be later!

Salmon and Pappardelle with Mushrooms and Peas

Servings: 4

Prep time: 5

Cook time: 20


  • 1 salmon filet, per person
  • 5-6 teaspoons olive oil
  • kosher salt, to taste
  • ground black pepper, to taste
  • 3 cloves garlic, minced
  • 1 medium shallot, diced
  • 1 cup peas
  • 1 cups sliced Cremini mushrooms
  • 2 tsp lemon juice
  • ¾ lb. Pappardelle
  • ¼ cup grated Parmesan cheese


  1. Preheat oven to 400º. Place salmon on a piece of parchment paper on a sheet pan.  Drizzle the salmon with 1 teaspoon of olive oil and season with salt and pepper. Bake until tender and cooked through, about 15-20 minutes.
  2. While salmon is baking, bring a large pot of water to a boil; add salt and pasta.  Cook, stirring occasionally until done.  Do not overcook.  Drain and leave in the colander. 
  3. While salmon is cooking and pasta is boiling, using a 10 inch sauté pan over medium heat, add 2 tsp oil and heat.  Add the shallots, and cook for about 3 minutes, then add the garlic and continue cooking for about 1 minute.  Add in the peas and mushrooms and cook for an additional 5 minutes.  Turn the heat to low to allow the peas and mushrooms to continue to cook without scorching. 
  4. Break the salmon into pieces with a fork, add to the vegetables, stir to combine.  Then add your pasta, a tbsp of olive oil, or maybe a tsp of butter, stir, check your seasonings and adjust if necessary.
  5. Serve in shallow bowls, and top with parmesan cheese if you like.  It adds a nice saltiness to the dish.
  6. You can use any green vegetable you prefer, this dish is also good with sliced zucchini, spinach, Swiss chard and collard greens.  Broccoli would also be a good addition, but would need to be pre-cooked a little in order to be tender.

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