Ingredients
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1 ½ pounds skinned salmon fillet, cut into 4-inch pieces
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2 tablespoons extra virgin olive oil
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4 cloves garlic, crushed
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salt to taste
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1 teaspoon dried thyme leaves
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1 (12 ounce) package egg noodles
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2 tablespoons salted butter
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½ cup chopped fresh sage
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2 cloves crushed garlic
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1 tablespoon extra virgin olive oil
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2 cups frozen peas, thawed
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1 lime, juiced
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1 ½ teaspoons salt
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1 lime, juiced
Directions
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Place the salmon pieces into a mixing bowl. Drizzle with 2 tablespoons of extra virgin olive oil, then toss with 4 cloves of crushed garlic. Refrigerate at least 30 minutes.
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Preheat an oven to 350 degrees F (175 degrees C).
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Line a baking sheet with aluminum foil. Place the salmon onto the foil, and season with salt and thyme. Fold the foil over the salmon to form a sealed pouch. Bake in the preheated oven until the salmon is no longer translucent in the center, 15 to 20 minutes.
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Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink, then return to the cooking pot.
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Melt the butter in a small saucepan over medium heat. Cook until the butter has browned lightly. Stir in the sage and garlic until the sage has wilted. Stir in 1 tablespoon of olive oil ,the frozen peas, the juice of 1 lime, and 1 1/2 teaspoons of salt. Stir into the pasta, and place into a serving bowl. Remove the salmon from the foil, and place onto the pasta. Squeeze another lime over top to serve.
Nutrition Facts (per serving)
527 | Calories |
20g | Fat |
51g | Carbs |
35g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 527 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 6g | 28% |
Cholesterol 108mg | 36% |
Sodium 725mg | 32% |
Total Carbohydrate 51g | 18% |
Dietary Fiber 5g | 17% |
Total Sugars 4g | |
Protein 35g | 71% |
Vitamin C 18mg | 19% |
Calcium 107mg | 8% |
Iron 4mg | 23% |
Potassium 663mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.