Thyme Salmon with Sage Pasta

Name: Thyme Salmon with Sage Pasta
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 340 grams package egg noodles; 1 Tbsp extra virgin olive oil; 118 milliliters chopped fresh sage; 2 cloves crushed garlic; 1 lime, juiced; 473 milliliters frozen peas, thawed; 680 grams skinned salmon fillet, cut into 4-inch pieces; 2 teaspoons salt; 2 Tbsps salted butter; 1 teaspoon dried thyme leaves

Thyme Salmon with Sage Pasta requires approximately 1 hour and 15 minutes from start to finish. Watching your figure? This pescatarian recipe has 483 calories, 34g of protein, and 16g of fat per serving. This recipe serves 6. This recipe covers 32% of your daily requirements of vitamins and minerals. It works well as a rather pricey main course. If you have egg noodles, thyme leaves, skinned salmon fillet, and a few other ingredients on hand, you can make it. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert.

Instructions

Place the salmon pieces into a mixing bowl.

Ingredients you will need

Salmon

Equipment you will use

Mixing Bowl

Drizzle with 2 tablespoons of extra virgin olive oil, then toss with 4 cloves of crushed garlic. Refrigerate at least 30 minutes.

Ingredients you will need

Extra Virgin Olive Oil

Clove

Garlic

Preheat an oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Line a baking sheet with aluminum foil.

Equipment you will use

Aluminum Foil

Baking Sheet

Place the salmon onto the foil, and season with salt and thyme. Fold the foil over the salmon to form a sealed pouch.

Ingredients you will need

Salmon

Thyme

Salt

Equipment you will use

Aluminum Foil

Bake in the preheated oven until the salmon is no longer translucent in the center, 15 to 20 minutes.

Ingredients you will need

Salmon

Equipment you will use

Oven

Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes.

Ingredients you will need

Egg Noodles

Pasta

Water

Equipment you will use

Pot

Drain well in a colander set in the sink, then return to the cooking pot.

Equipment you will use

Colander

Pot

Melt the butter in a small saucepan over medium heat. Cook until the butter has browned lightly. Stir in the sage and garlic until the sage has wilted. Stir in 1 tablespoon of olive oil ,the frozen peas, the juice of 1 lime, and 1 1/2 teaspoons of salt. Stir into the pasta, and place into a serving bowl.

Ingredients you will need

Olive Oil

Butter

Garlic

Juice

Pasta

Lime

Peas

Sage

Salt

Equipment you will use

Sauce Pan

Bowl

Remove the salmon from the foil, and place onto the pasta. Squeeze another lime over top to serve.

Ingredients you will need

Salmon

Pasta

Lime

Equipment you will use

Aluminum Foil

Equipment

Ingredients

Servings:

340grams

package egg noodles 1Tbsp

extra virgin olive oil 118milliliters

chopped fresh sage 2cloves

crushed garlic 1

lime, juiced 473milliliters

frozen peas, thawed 680grams

skinned salmon fillet, cut into 4-inch pieces 2teaspoons

salt 2Tbsps

salted butter 1teaspoon

dried thyme leaves

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.