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Alaska Salmon Penne with Green Beans and Vinaigrette
Prep Time:
10 minutes
Cook Time:
15 minutes
5 servings (2 cups ea.)

12 oz. whole wheat penne (or other pasta shapes)

1/2 lb. fresh green beans, trimmed and halved

* finely grated zest and juice of 1 lemon

1 Tbsp. fresh thyme leaves

1/2 tsp. garlic salt

3 Tbsp. olive oil, divided

12 oz. Alaska Salmon, fresh, thawed or frozen

* salt and freshly ground black pepper

* lemon wedges and sprigs of thyme, for garnish


Cook the pasta in boiling water for about 8 minutes, or according to p
ackage instructions, until al dente. Add the green beans to the water
during the last 3 to 4 minutes of cooking time.
Drain pasta and beans, reserving 3 tablespoons of the cooking liquid,
then return pasta, beans and reserved liquid to the pan. Add the lemo
n zest, lemon juice, thyme leaves, garlic salt and 2 tablespoons of ol
ive oil.
While pasta cooks, rinse any ice glaze from frozen Alaska Salmon under
cold water; pat dry with paper towel. Heat a heavy nonstick skillet
over medium-high heat. Brush both sides of salmon with 1 tablespoon o
live oil. Place salmon in heated skillet and cook, uncovered, about 3
to 4 minutes, until browned. Shake pan occasionally to keep fish fro
m sticking.
Turn salmon over; cover pan tightly and reduce heat to medium. Cook a
n additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fr
esh/thawed fish. Cook just until fish is opaque throughout.
Break salmon into large chunks (removing skin, if any); add to pasta.
Cook and stir gently over medium heat for 1 to 2 minutes. Season to
taste with salt and pepper. Garnish with lemon wedges and thyme sprig

Nutritional Information

Calories: 452, Total Fat: 16g, Saturated Fat: 3g, Cholesterol: 42mg, S
odium: 109mg, Carbohydrates: 53g, Dietary Fiber: 7g, Protein: 23g


Wild Alaska Seafood