Pappardelle with Salmon and Snap Peas
Robyn Gleason
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Servings 4 persons
Calories 575 kcal
- 1 tbsp butter
- 1 pound dried pappardelle, cooked, drained and rinsed
- 2 cups sugar snap peas, washed and trimmed
- 1 tsp garlic, minced
- 3 green onions, chopped
- 1/4 cup white wine (or substitute chicken or vegetable stock)
- 1 tsp Asian chili sauce
- 8 ounces salmon fillet, skin removed, brush with Asian chili sauce, salt and pepper it and cut into bite sized pieces
- 2 tbsp fresh mint, more for garnish
- 1/4 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 1 tbsp fresh dill, more for garnish
- 1/2 lemon
Melt the butter in a large skillet over medium heat, add snap peas, green onion and garlic. Stir often, until tender – about 4 minutes.
Stir in the wine (or broth) and scrape up any brown bits from the bottom of the pan. Let it cook on medium heat for 2 minutes.
Add the salmon, mint, dill, salt and pepper. Cook for 4 minutes, stirring gently to ensure the salmon doesn’t fall apart. (You can roast the salmon separately and add at the end if you prefer. Roast at 400 F for 12-15 minutes, let rest for 5 and cut into bite sized pieces).
Add the pappardelle and toss gently with tongs.
Garnish with fresh dill and mint. Squeeze juice from lemon over dish and serve.
Calories: 575kcalCarbohydrates: 88gProtein: 26gFat: 8gSaturated Fat: 2gCholesterol: 38mgSodium: 223mgPotassium: 607mgFiber: 4gSugar: 4gVitamin A: 235IUVitamin C: 9.7mgCalcium: 45mgIron: 2.3mg
Keyword salmon, sugar snap peas