This delicious dish walks (swims?) that savory line between summery lightness and the comforting, hearty food of fall. Oh, and it’s crazy easy to make.
1 lb salmon fillet
1 can of peas (could also use frozen or fresh)
3/4 lb of pasta (something short and tubular for the ingredients to get stuck in)
2 lemons, juiced and zested
1/2 cup chopped mint
Salt and pepper
Cook the pasta al dente, according to the package directions. Strain, and in doing so, save two cups of the pasta water.
Mix one cup of that water with the lemon juice and zest.
Skin the salmon fillet. Place the salmon in a frying pan, and pour the lemon water mixture over the fillet. Simmer, covered for about 10 minutes, or until flaky.
Meanwhile, drain the peas, if canned, and the add them to the pan once the flesh is easily flaked with a fork.
Cook for another 2-3 minutes, and then add the pasta, mint (reserving about a tablespoon), the remaining cup of pasta water, and a sprinkle of salt and pepper.
Fold the ingredients together, which should flake the salmon into the mixture. If there is still water in the pan, continue to cook until reduced.
Serve with an additional sprinkle of mint, and enjoy!