- 1 fillet salmon patted dry, about 6 ounces
- 8 ounces penne pasta
- 2 tablespoons olive oil extra virgin
- 4 cloves garlic
- 1 shallot
- 8 ounces cherry tomatoes
- 5 sprigs fresh thyme
- ½ lemon
- ⅓ cup white wine
- kosher salt to taste
- fresh parsley or basil optional
Pasta
Place a pot of salted water over high heat and bring to a boil.
Once boiling, add pasta and cook to box directions. When cooked, strain and add a bit of olive oil to prevent sticking.
If Using Stainless Steel Pan for Salmon
Place pan over high heat. Once hot, add oil and turn down to medium heat.
When the oil is shimmering, add salmon skin side down until it is cooked ¾ of the way through and the skin lifts easily from the pan. Flip and cook until salmon reaches internal temp of 125°F.
Remove salmon from pan and let rest on cutting board. Flake with a fork.
If Using Nonstick Pan for Salmon
Place pan over medium heat. Add olive oil.
Once shimmering, add salmon, skin side down until it is cooked ¾ of the way through. Flip and cook until salmon reaches internal temp of 125°F.
Tomatoes
While the salmon rests, turn heat on the frying pan to medium low. Add shallots, garlic, and more olive oil if the pan seems a bit dry. Cook until softened, about 2 minutes.
Squeeze lemon juice into pan and add white wine. Deglaze the pan (scrape up the brown bits).
Add tomatoes and thyme and cook for 15-20 minutes, until tomatoes are burst and create a sauce with the white wine and lemon juice. To speed up cooking, prick the tomatoes with a paring knife.
Once the sauce is slightly thickened, taste for seasoning. Remove thyme stems. Add pasta and salmon to the pan, stir, and top with fresh herbs if desired.
- You can replace the penne with any short, tubular pasta, like rigatoni, ziti, or mostaccioli.
- Fresh thyme can be replaced by ½ teaspoon dried thyme or Herbs de Provence.
- Use any white wine that you would drink yourself - something light and dry will work well here.
- If you prefer your salmon well done, cook to 140°F.
Calories: 253kcal | Carbohydrates: 24g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 23mg | Sodium: 28mg | Potassium: 430mg | Fiber: 2g | Sugar: 3g | Vitamin A: 357IU | Vitamin C: 24mg | Calcium: 33mg | Iron: 2mg