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Alaska Salmon Penne with Green Beans and Vinaigrette

Wild Alaska Seafood


Quick and easy

Quick and easy

Quick and easy

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 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 lemon zest, lemon juice, thyme leaves, garlic 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, uncovered, 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 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 sprigs.
Nutritional Information
Calories: 452, Total Fat: 16g, Saturated Fat: 3g, Cholesterol: 42mg, Sodium: 109mg, Carbohydrates: 53g, Dietary Fiber: 7g, Protein: 23g
Wild Alaska Seafood

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