thyme salmon with sage pasta

Ingredients

• Servings: 6
• 1 1/2 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
• 1/2 cup chopped fresh sage
• 2 cloves crushed garlic
• 1 tablespoon extra virgin olive oil
• 2 cups frozen peas, thawed
• 1 lime, juiced
• 1 1/2 teaspoons salt
• 1 lime, juiced

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr 15 mins


• 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 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 the pasta. squeeze another lime over top to serve.