We ate this for dinner last night and I was very pleased with how it turned out. I combined the most common ingredients I usually see paired with salmon: dill, mustard, lemon, spinach–hence the “everything.” My son was fascinated by the big slab of salmon laying on the baking sheet and kept coming back to look at it while I waited for the oven to preheat. “I wanna see da fish again!”
I have to admit that I usually find salmon (and most fish dishes, for that matter) completely repulsive when leftover, but this recipe made for a great lunch today as well!
“Everything” Salmon Pasta
6-8 servings
- 3 to 4 cups homemade pasta or 1 box pasta
- 1.5 pound wild-caught salmon filet, thawed if frozen (if you’re really pressed for time or motivation, you could just use a large can of salmon and skip the baking step)
- 2 tablespoons mustard (I used homemade spicy fermented mustard; it did not make the dish spicy, though)
- 2 tablespoons melted coconut oil, sunflower oil, lard or tallow, divided
- 1/2 cup butter
- 1/2 large onion, chopped
- 4 cloves garlic
- 3 cups chopped fresh spinach (could also use frozen spinach, thawed and squeezed dry)
- 1.5 teaspoons dried dill
- 3 tablespoons lemon juice
- Salt and pepper to taste
- 1/2 cup shredded swiss cheese (optional)
Begin boiling water for pasta. Meanwhile, preheat oven to 450°. Grease a large baking sheet with 1 teaspoon or so oil and lay salmon filet skin side down on the sheet. Slather with mustard, drizzle with remaining oil, and sprinkle with salt and pepper. Bake for about 20 minutes or until the fish flakes easily with a fork.
While the fish bakes, cook the noodles. In a skillet, melt the butter over medium heat and add the onions. Saute for a few minutes, then add the garlic and spinach. Stir in the dill, lemon juice, and salt and pepper to taste. Add the cooked noodles and stir.
Using a fork or other utensil, break up the cooked salmon into chunks and add to the pasta mixture. Sprinkle with shredded swiss cheese is desired.
NOTE: I actually cooked the pasta ahead of time, as I often do with pasta dishes. I cooked it yesterday morning, then put in the fridge until dinner. I dumped the cooked pasta into a colander and rinsed it with cold water to “revive” it, and used the pan I cooked it in to saute the vegetables, adding the noodles back in and letting them warm through with the rest of the food.
**Shared at this week’s Pennywise Platter and Fight Back Friday**
I love salmon and hubby loves pasta, so this is the perfect recipe for both of us–thank you! Came over from Kimi’s Pennywise Platter. 🙂
Shirley
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Thanks, Shirley!
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I am also here from the Pennywise Platter. Do you mention that your mustard is not spicy because you don’t want spice? I would use spicy mustard and kale for spinach. I love the quick version with canned salmon. I think you have covered all the bases for me. Next time I buy kale I will make this.
I usually make kale and lentil soup or polenta with kale. Now I have another way to use my favourite greens.
Thanks.
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I just mentioned about the mustard so that people wouldn’t get an impression that it was spicy when it really wasn’t at all. But you definitely could use a spicier mustard (and/or more mustard) if you’d really like it that way. You could alternately throw in some red pepper flakes for some spice–I just didn’t do anything like that because I didn’t want to make it too spicy for my son.
In any case, I hope it turns out well if you make it! 🙂
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I made this tonight and my hubby rated it a 5 out of 5! Also I love making meals from other bloggers because they tend to be less labor intensive. My husband and I are both very picky about fish recipes so this one is definitely a keeper!
Thanks for sharing! 🙂
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Awesome! I’m glad you both liked it!
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[…] Everything Salmon Pasta by Wickedly Wholesome. Another great salmon recipe! Mixing salmon and pasta together is a good way to stretch pricey frozen salmon fillets. This dinner was simple to prepare and Joel begged me to make it regularly. Thanks so much for sharing, Elena! I tried making this again and modifying the method a little bit and throwing everything in one dish and baking it all. Everything turned out ok, except that the pasta was crunchy–really crunchy. So I’ll give it another try and either cook the pasta first or use more liquid in the bottom of the baking dish. […]
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I like ham and peas in my pasta. I am keen on salmon loaf
with peas in product sauce. So how could I not really like this dish.
…better of all worlds. Many thanks for that write-up.
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