Print

Lemony Mediterranean Pasta with Salmon

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mediterranean-inspired pasta dish with al dente pasta, tender cherry tomatoes and zucchini, tangy kalamata olives, creamy feta, and fresh and dried herbs, all tossed in lemon and olive oil.

Ingredients

Units Scale
  • 8 ounces Andean Dream Organic Macaroni Pasta
  • 3 tablespoons olive oil, divided + more for serving
  • 1–pound skin-on salmon filets
  • 1 1/4 teaspoons coarse salt, divided
  • 3/4 teaspoon freshly cracked black pepper, divided
  • 1 medium zucchini, diced
  • 2 pints cherry tomatoes, halved
  • 3–4 cloves garlic, peeled and minced
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon Herbes de Provence or Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 3 cups fresh baby spinach and/or arugula
  • Small handful fresh basil or parsley, roughly chopped
  • Zest and juice of 1 medium lemon + more for serving
  • 1/2 cup pitted Kalamata olives, halved
  • 1/2 cup crumbled feta cheese

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve ½ cup pasta water; discard remaining pasta water.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add salmon filets, skin-side down. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Cook 4-5 minutes per side or until salmon starts to fall apart when gently pushed with the back of a fork (or reaches an internal temperature of 145 degrees F). Remove to a plate; set aside.
  3. Add remaining 1 tablespoon olive oil to the skillet over medium heat. Add zucchini and tomatoes; sauté 3-4 minutes or until slightly soft, stirring occasionally. Add garlic, remaining ¾ teaspoon salt, remaining ½ teaspoon black pepper, dried oregano, Herbes de Provence or Italian seasoning and red pepper flakes; sauté another 30-60 seconds or until fragrant. Stir in pasta water, spinach or arugula, basil or parsley and lemon zest and juice; cook 1-2 minute(s) or until the greens are slightly wilted. Stir in cooked macaroni. Top with olives and crumbled feta.
  4. Serve with cooked salmon filets. Serve with a drizzle of olive oil and a squeeze of fresh lemon juice, if desired.

Notes

Substitution Tip: Use any shaped pasta.

Nutrition

Find it online: https://thehealthyepicurean.com/lemony-mediterranean-pasta-with-salmon/