Wild Alaskan Salmon Penne With Green Beans Vinaigrette
15 Min Serves 4
Next time you’ve got 15 minutes to spare, spend it wisely and create this cracking salmon and pasta recipe with bags of zest and flavour. It makes healthy use of our wonderfully succulent Skinless & Boneless Wild Red Salmon, by combining it with equally healthy green beans, thyme and lemon. Then to give this snack a touch more substance it includes a generous helping of penne pasta, which makes it a light meal, but with a fair share of energy boosting carbs. Find out now how to make something very tasty, very quickly.
- 2 cans John West Wild Red Salmon – Skinless & Boneless (170g)
- 350g (12oz) penne (or other pasta shapes)
- 150g (6oz) fine green beans, trimmed and halved
- 4 tbs olive oil
- Finely grated zest and juice of 1 lemon
- 1 tbs fresh lemon thyme leaves
- Salt and freshly ground black pepper
- Lemon wedges and sprigs of lemon thyme, to garnish”
Red Salmon – Skinless & Boneless 170G
Caught in the cold clear waters off Alaska and Canada, our wild red salmon is packed with both flavour and natural omega-3. Skinless and boneless for your convenience, it's also deliciously versatile, perfect for adding protein into a pasta bake, or even homemade sushi.
To prepare our Salmon Penne Recipe cook the pasta in plenty of lightly salted boiling water for about 10 minutes, or according to pack instructions.
Cook the green beans in lightly salted boiling water for 3 or 4 minutes, and drain them thoroughly.
Drain the cooked pasta, reserving 2 tablespoons of the cooking liquid, then return both to the saucepan. Add the green beans, lemon zest and juice, thyme leaves and olive oil.
Break the John West Salmon into small chunks and add them to the pan. Stir everything together gently over a medium heat for 1 or 2 minutes. Season to taste, then serve, garnished with lemon wedges and thyme sprigs.
For more information on all our Salmon Recipes please click here.
Courtesy of the Alaska Seafood Marketing Institute.”
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