Salmon Bowls

Monday, August 15, 2022


Salmon Bowls

Another variation on a previous recipe - For some reason, salmon makes me gag now and this is the ONLY way i can eat it.

prep time:

cook time:

total time:


  • ¾ pound salmon fillet
  • 1/3 cup extra-virgin olive oil, divided
  • kosher salt, to taste
  • ground black pepper, to taste
  • 3 cloves garlic, minced
  • Red pepper, I had small bits leftover and used for color only
  • 1 medium shallot, diced
  • 2 medium zucchini, thinly sliced then cut into half moons
  • 2 teaspoons lemon juice
  • ¾ pound 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.

OR… you can pan saute the salmon until cooked through.

  1. 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. 
  2. 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 zucchini and peppers, and cook for an additional 5 minutes.  Turn the heat to low to allow the peas and mushrooms to continue to cook without scorching. 
  3. 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.
  4. Serve in shallow bowls, and top with parmesan cheese if you like.  It adds a nice saltiness to the dish.
  5. 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

No comments :

Post a Comment

Copyright © Tinks Kitchen
Design out of the FlyBird's Box.