Alaska Salmon Penne with Green Beans Vinaigrette


Alaska Salmon Penne with Green Beans Vinaigrette

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    Servings and Ingredients

    Serves 4
    12 oz. penne (or other pasta shapes)
    8 oz. (about 2 c.) fresh green beans, trimmed and halved
    ⅓ c. olive oil, divided
    3 Alaska salmon fillets (4 oz each), fresh, thawed or frozen
    Finely grated zest and juice of 1 large lemon
    2 tbsp. fresh thyme leaves
    ½ tsp. garlic salt
    Salt and freshly ground black pepper, to taste
    Lemon wedges and sprigs of thyme, for garnish


    1. 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.
    2. Drain pasta and beans, reserving 2 tablespoons of the cooking liquid, then return pasta, beans and reserved liquid to the pan. Add the lemon zest, juice, thyme leaves, garlic salt and 1/4 cup of olive oil.
    3. 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 remaining oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
    4. 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.
    5. 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.
    6. Cook's tip: Sprinkle a few capers over the finished dish.

    Recipe Source:

    adapted from