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Salmon Penne with Green Beans Vinaigrette
Healthy Lent recipes

Makes five servings 12 ounces whole wheat penne (or other pasta) 1/2 pound fresh green beans, trimmed and halved Finely grated zest and juice of 1 lemon 1 tablespoon fresh thyme leaves 1/2 teaspoon garlic salt 3 tablespoons olive oil, divided 12 ounces Alaska salmon, fresh, thawed or frozen Salt and freshly ground black pepper Lemon wedges and sprigs of thyme, for garnish

Cook pasta in boiling water for about 8 minutes, or according to package instructions, until al dente. Add green beans during the last 3-4 minutes of cooking time. Drain pasta and beans, reserving 3 tablespoons cooking liquid, then return pasta, beans and reserved liquid to pan. Add lemon zest, lemon juice, thyme leaves, garlic salt and 2 tablespoons 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 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/thawed fish. Cook just until fish is opaque throughout. Break into large chunks (removing skin, if any); add to pasta. Cook and stir gently over medium heat for 1-2 minutes. Season to taste with salt and pepper. Garnish with lemon wedges and thyme sprigs.