Description
This is a family favorite! It’s also a great recipe for entertaining as well.
Ingredients
- 1 ½ pounds skinned salmon fillet, cut into 4-inch pieces
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, crushed
- salt to taste
- 1 teaspoon dried thyme leaves
- 1 (12 ounce) package egg noodles
- 2 tablespoons salted butter
- ½ cup chopped fresh sage
- 2 cloves crushed garlic
- 1 tablespoon extra virgin olive oil
- 2 cups frozen peas, thawed
- 1 lime, juiced
- 1 ½ teaspoons salt
- 1 lime, juiced
Instructions
- 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.
- Preheat an oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 1 hr 15 mins
Servings: 6