Publix Aprons

Rustic Pasta and Salmon Sauté

Rustic Pasta and Salmon Sauté
Total Time:
25 minutes


12 oz penne (or casarecce) pasta (about 2 1/2 cups)
1 1/2 lb salmon fillets, skin removed
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, divided
1 large shallot, thinly sliced
1 bunch Swiss chard (or kale), thinly sliced
1 teaspoon fresh thyme leaves
8 oz presliced baby portabellas
1/2 cup grated Parmesan cheese (optional)


  • Slice shallot and chard (leaves only; 4 cups).
  • Remove thyme leaves from stems.
  • Cut salmon into 1-inch cubes (wash hands).
  • Bring water to boil for pasta.


  1. Prepare pasta following package instructions. Reserve 1 cup pasta water when draining. Cut salmon into 1-inch cubes (wash hands).
  2. Combine in medium 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 coat evenly. Slice shallot and chard (leaves only; 4 cups). Remove thyme leaves from stems.
  3. 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.
  4. 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 (and opaque and separates easily). Serve with Parmesan cheese, if desired.

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Nutritional Information

CALORIES (per 1/6 recipe) 480kcal; FAT 19.00g; SAT FAT 3.00g; TRANS FAT 0.00g; CHOL 60mg; SODIUM 480mg; CARB 47g; FIBER 8.00g; SUGARS 4g; PROTEIN 35g; CALC 10%; VIT A 150%; VIT C 45%; IRON 35%

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