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Alaska Salmon Penne with Green Beans and Vinaigrette
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
5  People


Recipe makes 5 Servings

12 Oz whole wheat penne
1/2 Lb fresh green beans, trimmed and halved
1 finely grated lemon zest
1 lemon, juiced
1 Tbsp thyme leaves, roughly chopped
1/2 Tsp garlic salt
3 Tbsp extra virgin olive oil, divided
12 Oz Alaska salmon, fresh, thawed or frozen
1/8 Tsp kosher salt
1/8 Tsp freshly ground black pepper
1 lemon wedges
1/8 Tsp sprigs of thyme
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Cook pasta in boiling water about 8 minutes, or according to package instructions, until al dente. Add green beans to water during last 3 minutes of cooking time.
Drain pasta and beans, reserving 3 tablespoons of boiled water. Then, return pasta, beans and reserved water to pan. Add lemon zest, lemon juice, thyme leaves, garlic salt and 2 tablespoons of olive oil.
While pasta cooks, rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel. Heat heavy nonstick skillet over medium-high heat. Brush both sides of salmon with 1 tablespoon olive oil. Place in heated skillet and cook, uncovered, about 3 - 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 - 8 minutes for frozen salmon, or 3 - 4 minutes for fresh or 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 1 - 2 minutes. Season with salt and pepper. Garnish with lemon wedges and thyme sprigs.



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