Salmon, Broccoli, and Mushroom Pasta
Pan seared salmon is gently tossed with browned mushrooms, broccoli, some good extra-virgin olive oil and fresh lemon juice.
preferably whole wheat
about 1 cup, chopped
or cremini, sliced
about 1/2 head
about 2 fillets
salt and black pepper
olive oil, extra-virgin
or to taste
plus extra to serve
Bring a large pot of water to a boil. Add the pasta and 1 teaspoon of salt to the boiling water, and cook for about 10 minutes or until desired consistency.
Drain pasta, reserve 1 cup cooking water, and toss the pasta with ½ tablespoon extra-virgin olive oil. Return the pasta to the pot, and cover to keep warm.
Meanwhile, heat 1 tablespoon olive oil in a medium nonstick skillet until hot over medium-high heat. Cook the onions until softened and browned, about 5 minutes.
Stir in the mushrooms, stirring often, and cook until mushrooms are browned, another 5 minutes or so.
Add the broccoli, and cook until the broccoli become tender, 3 to 5 minutes. Add the garlic, stirring frequently until very fragrant, about 40 seconds.
Season to taste with salt and black pepper. Transfer the broccoli-mushroom mixture to the pasta.
Wipe the pan clean with a damp kitchen towel, add the remaining tablespoon of olive oil to the pan, and heat until hot.
Season the salmon with salt and black pepper as needed.
Cook the salmon, 2 to 3 minutes on each side until the salmon is well seared, but the centre is still pinkish. If you prefer your salmon is well done, cook longer until desired doneness.
Transfer the seared salmon onto a plate, and flake with two forks.
Add the salmon to the veggie-pasta mixture along with remaining ½ tablespoon extra-virgin olive oil, lemon juice, and parmesan cheese.
Gently toss until well combined. Add a little bit pasta water if it seems too dry to mix or add extra olive oil.
Season to taste with more salt, black pepper, and lemon juice if needed.
Serve warm with more parmesan cheese if desired.