Roasted Wild Salmon & Shrimps, Vegetables Pasta

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This combination of recipes will have you drooling long after you have delved into the pleasurable flavors. This is a simple meal that is perfect for the holidays or any day quite frankly. These recipes individually are easy to make yet leaves your guests with the perception that it looked complicated.

The marinade for the salmon kept the flavor rich but mild with a hint of spicy from the pepper flakes. The mushrooms and herbs combined with the hearty texture of the orecchiette pasta was above and beyond scrumptious. The spinach gave excellent color and brightness to the dish.

For pasta dishes, I happen to love combining it with shrimps but some chicken tenderloins will fit perfectly as well. If you are vegetarian, you can skip the shrimps altogether. Have fun with tweaking this recipe as it is flexible. These two recipes can serve as stand alone entrees, if you prefer. However you decide to serve these recipes, you and your guests will surely rave about them. Enjoy and Happy Cooking!

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Roasted Wild Salmon & Shrimps Vegetable Pasta

Two easy and simply delicious recipes.

Course Dinner, Entree, Lunch, Main Course
Keyword Baked Salmon, Cuisines, Mushrooms, Orecchiette, Pasta, Pasta Vegetables Shrimps, Recipes, Shrimps, Spinach
Prep Time 25 minutes
Cook Time 30 minutes
Servings 6 to 8 People
Calories 699 kcal
Author Yasmin Jackson



  • 2 pounds salmon cut into 4 equal portions (Preferred Wild Pacific)


  • 2 cloves garlic crushed or minced
  • 1 shallot diced or chopped
  • 1 lemon juiced and zested
  • 2 1/2 teaspoons fresh thyme leaves roughly chopped
  • 1 teaspoon chipotle pepper flakes
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper freshly ground
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon extra virgin olive oil


  • 12 ounces dried orecchiette pasta cooked al dente according to package direction
  • 1 1/2 pounds large shrimps cleaned, rinsed and dry thoroughly
  • 3/4 pounds cremini mushrooms cleaned and halved (or quartered if large)
  • 3/4 pounds Portobello mushrooms baby bella preferred – cleaned and halved (or quartered if large)
  • 1/2 pound baby organic spinach
  • 4 tablespoons extra virgin olive oil
  • 1/4 cup basil leaves whole leaves
  • 8 cloves garlic minced
  • 5 sprigs oregano stems removed and chopped
  • 4 sprigs dill stems removed and chopped
  • 2 teaspoons sea salt
  • 3/4 teaspoon Fresh Ground Black Pepper



  1. Preheat the oven to 450 degrees.

  2. Make the marinade. Add all the marinade ingredients in a small bowl. Use a spoon or whisk to combine.

  3. Add the salmon portions to a medium bowl. Pour the marinade over the fish. Gently mix to coat the salmon. Cover and set aside for 10 to 15 minutes:

  4. Line a half sheet pan with parchment paper.

  5. Place the salmon portions in a single layer on the lined sheet pan. Pour the marinade all over the fish.

  6. Bake the fish for 12 to 15 minutes depending on thickness. Allow the fish to rest for 6 to 8 minutes (it will continue to cook while resting.)

    Note: The fish should be slightly tender to the touch when gently poked with your finger. I used the roast setting on my oven or you can use the convection bake setting if you have the feature.

    For medium cooked I use anywhere from 4 to 6 minutes (hence I cooked this particular batch for 12 minutes as they were very thick)

  7. Plate and serve with the below Shrimps, Vegetable, Pasta recipe or just a simple side of sauteed vegetable will do just fine.


  1. Cook the pasta al dente according to the package direction.

    Note: I use a 5 quart pot filled with water to about 1 inch to 1 1/2 from from the top. And I add 1 tablespoon salt to the water.

  2. Season the shrimps with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.

  3. In a large sauté pan, heat 2 tablespoons olive oil over high heat.

  4. Add the shrimps and sauté for 3 to 5 minutes until no longer pink. Stir a couple of times. Remove to a plate or bowl and set aside.

  5. Add 1/2 tablespoon olive to the same pan. Add spinach and cook until wilted – 1 to 2 minutes. Add a pinch of salt and pepper to taste.

    Note: I stir the spinach as it is wilting – speeds up the process.

  6. Add 1 tablespoon olive oil to the same pan. Add the mushrooms and cook 6 to 8 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Remove to the plate or bowl with the spinach.

  7. Add the remaing 1/2 tablespoon olive oil to the same pan. Reduce heat to medium. Saute the garlic and herbs for 1 minute until fragrent.

  8. Add the pasta. Stir to coat. Add the shrimps, spinach and mushrooms with any of the liquid that was released in the bowls. Turn off the heat and mix thoroughly.

  9. Plate and serve with a side of the above salmon recipe.

    Optional: You can add freshly grated Parmesan if desired but I don't think it's necessary.

Recipe Notes

Feel free to make the following substitutions:

Pasta Shells – medium

Chicken Tenderloins (cut into bite size chunks)

Nutrition Facts
Roasted Wild Salmon & Shrimps Vegetable Pasta
Amount Per Serving
Calories 699 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 4g25%
Cholesterol 369mg123%
Sodium 2160mg94%
Potassium 1712mg49%
Carbohydrates 54g18%
Fiber 6g25%
Sugar 5g6%
Protein 65g130%
Vitamin A 3917IU78%
Vitamin C 28mg34%
Calcium 289mg29%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
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