Rustic Salmon & Swiss Chard Saute
By calypan
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
Details
Preparation
Step 1
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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