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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 package instructions,
until al dente. Add the green beans to the water during the last 3 to 4 minutes of cooki
ng time.
Drain pasta and beans, reserving 3 tablespoons of the cooking liquid, then return pasta, b
eans and reserved liquid to the pan. Add the lemon zest, lemon juice, thyme leaves, garli
c salt and 2 tablespoons of olive 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 olive oil. Place salmon in heated skillet and cook, uncovere
d, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking
Turn salmon over; cover pan tightly and reduce heat to medium. Cook an additional 6 to 8
minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish i
s opaque throughout.
Break salmon into large chunks (removing skin, if any); add to pasta. Cook and stir gentl
y over medium heat for 1 to 2 minutes. Season to taste with salt and pepper. Garnish wit
h lemon wedges and thyme sprigs.

Nutritional Information

Calories: 452, Total Fat: 16g, Saturated Fat: 3g, Cholesterol: 42mg, Sodium: 109mg, Carboh
ydrates: 53g, Dietary Fiber: 7g, Protein: 23g


Wild Alaska Seafood