Name: Salmon and mushroom tagliatelle
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz Atlantic salmon fillet, patted dry; 40 g tagliatelle pasta; 3.5 oz cremini mushrooms, sliced; 3 oz frozen mixed vegetables; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp salt; 1/2 tsp black pepper; 8 1/2 cups water

Ingredients

9 items

5 oz Atlantic salmon fillet, patted dry
40 g tagliatelle pasta
3½ oz cremini mushrooms, sliced
3 oz frozen mixed vegetables
1 tsp extra virgin olive oil
2 cloves garlic, minced
¾ tsp salt
½ tsp black pepper
8½ cups water

Instructions

Prep 15 min · Cook 10 min

Bring the water to a boil in a large pot with a pinch of the salt. Add the tagliatelle and cook for 9 minutes. When the pasta is nearly tender, add the frozen mixed vegetables to the boiling water and cook for 2 minutes more. Drain the pasta and vegetables, reserving a small splash of the pasta water.
While the pasta water heats, heat half the olive oil in a skillet over medium-high heat. Add the mushrooms and cook for 6 minutes until browned and softened. Stir in the garlic and cook for 1 minute until fragrant. Move the mushrooms to a plate.
Season the salmon with the black pepper and the rest of the salt. Heat the remaining oil in the same skillet over medium heat. Place the salmon in the pan skin-side down and cook for 5 minutes. Flip and cook for 4 minutes more until the fish flakes easily and is opaque in the center. Done when flakes easily and is opaque in the center, 145°F.
Return the mushrooms, pasta, and vegetables to the skillet over low heat. Add the reserved pasta water and toss gently for 1 minute to coat. Remove the salmon from the pan and serve alongside the pasta mixture.

Nutrition

Ingredients

Instructions

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