20-Minute Salmon & Zucchini Pasta

I go through phases with certain dishes; when I find something simple and easy to make for a quick weeknight meal, I will make it until I get sick of it.

Course pasta

Cuisine Italian

Keyword 30 minute meal, fish, pappardelle, parmesan, salmon, seafood, zucchini

Prep Time 5

Cook Time 15

Servings

Calories 666kcal

Ingredients

¾ pound salmon fillet
⅓ cup extra-virgin olive oil, divided
kosher salt, to taste
ground black pepper, to taste
3 cloves garlic, minced
1 medium shallot, diced
2 medium zucchini, thinly sliced then cut into half moons
2 cups sliced crimini mushrooms
¾ pound pappardelle
2 teaspoons lemon juice
¼ cup grated Parmesan cheese

US Customary - Metric

Instructions

Preheat oven to 400ºF (200ºC). Rub the salmon with 1 teaspoon of olive oil and season with salt and pepper. Bake until tender and cooked through, about 16 minutes.
Bring a large pot of water to a boil; add salt and bring back to a boil. Pour in the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain and return the pasta to the pot.
In a large sauté pan over medium heat, add 2 tablespoons of olive oil and heat through. Add the garlic and shallots and sauté, stirring occasionally, until the shallots are tender, about 4 minutes.
Add the zucchini, season with salt and pepper then sauté until tender and lightly browned, about 5 minutes. Remove to a large bowl and cover.
Return the pan to the heat, add an additional 2 tablespoons of olive oil and heat through. Add the mushrooms, season with salt and pepper then sauté until golden brown, about 4 minutes. Remove to the same bowl as the zucchini.
Add the vegetable mixture, lemon juice and remaining oil to the pasta mixture, tossing to combine. Divide the pasta among warmed pasta bowls.
Break the salmon into pieces and divide among the pasta bowls. Top with Parmesan cheese and serve immediately.

Nutrition