Salmon and Pappadelle with Mushrooms and Peas
Tuesday, March 10, 2020
Labels: All Recipes , Dinner , Seafood
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
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve in shallow bowls, and top with parmesan cheese if you like. It adds a nice saltiness to the dish.
- 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.
All photographs copyright Janet S. Grey.
https://www.tinkskitchen.com/2020/03/salmon-and-pappadelle-with-mushrooms.html
Salmon, Pasta, Mushrooms, Dinner, Seafood, 30 Minute Dinner
https://www.tinkskitchen.com/2020/03/salmon-and-pappadelle-with-mushrooms.html
Salmon, Pasta, Mushrooms, Dinner, Seafood, 30 Minute Dinner
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