Roasted Wild Salmon & Shrimps Vegetable Pasta
Two easy and simply delicious recipes.
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Servings: 6 to 8 People
Calories: 699kcal
Ingredients
FOR THE SALMON:
- 2 pounds salmon cut into 4 equal portions (Preferred Wild Pacific)
MARINADE FOR SALMON:
- 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
FOR THE PASTA, VEGETABLES & SHRIMPS:
- 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
Instructions
FOR THE SALMON:
- Preheat the oven to 450 degrees.
- Make the marinade. Add all the marinade ingredients in a small bowl. Use a spoon or whisk to combine.
- 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:
- Line a half sheet pan with parchment paper.
- Place the salmon portions in a single layer on the lined sheet pan. Pour the marinade all over the fish.
- 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)
- Plate and serve with the below Shrimps, Vegetable, Pasta recipe or just a simple side of sauteed vegetable will do just fine.
FOR THE SHRIMPS VEGETABLES PASTA:
- 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.
- Season the shrimps with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
- In a large sauté pan, heat 2 tablespoons olive oil over high heat.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Feel free to make the following substitutions:
Pasta Shells - medium
Chicken Tenderloins (cut into bite size chunks)
Nutrition
Calories: 699kcal | Carbohydrates: 54g | Protein: 65g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 369mg | Sodium: 2160mg | Potassium: 1712mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3917IU | Vitamin C: 28mg | Calcium: 289mg | Iron: 7mg