Rustic Salmon & Swiss Chard Saute

Photo by Kimberly R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    large shallot, thinly sliced

  • 1

    bunch Swiss chard (or kale), thinly sliced

  • 1

    teaspoon fresh thyme leaves

  • 1 1/2

    lb salmon fillets, skin removed

  • 12

    oz frozen cavatelli (or mini ravioli) pasta (about 2 1/2 cups)

  • 2

    teaspoons smoked paprika

  • 1

    teaspoon garlic powder

  • 1

    teaspoon onion powder

  • 1

    teaspoon kosher salt, divided

  • 1/4

    teaspoon pepper

  • 2

    tablespoons olive oil

  • 8

    oz presliced baby portabellas

Directions

Prepare pasta following package instructions. Reserve 1 cup pasta water when draining. Combine in shallow bowl: paprika, garlic powder, onion powder, 1/2 teaspoon salt, and pepper until blended. Toss salmon with 1 tablespoon oil, then place in spice mixture, tossing to evenly coat salmon. Preheat large, non-stick sauté pan on medium-high 2–3 minutes. Place remaining 1 tablespoon oil in pan, then add salmon; cook and stir 1–2 minutes or until browned on all sides. Remove salmon from pan. Add to same pan: shallots, chard, thyme, mushrooms, and remaining 1/2 teaspoon salt; cook and stir 2 minutes. Stir pasta, reserved pasta water, and salmon gently into chard mixture (to prevent salmon from breaking apart); cook and stir gently 1–2 minutes until fish is 145°F (or opaque and separates easily). Serve.

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