You may also like
Categories:Viewed: 86 - Published at: a year ago
Ingredients
- 2 whole Salmon Fillets With Skin Removed
- 5 Tablespoons Extra Virgin Olive Oil, Divided
- 2 bunches Dill, Washed, Dried And Chopped
- 8 ounces, weight Pipette Pasta, Or Pasta Of Choice
- 3 stalks Celery, Split In Half Lengthwise, Then Sliced Thinly In The Other Direction
- 1 whole Fresno Red Chile, Sliced Thinly, Discarding The Stalk End That Contains The Majority Of The Seeds
- 3/4 cups Cooked Peas, Room Temperature
- 1 Tablespoon Mayonnaise
- 1 whole Large Lemon, Juiced
- 1 teaspoon Salt, Or To Taste
- 1/2 teaspoons Black Pepper, Or To Taste
Method
- For the salmon:
- Preheat oven to 400°F (204°C). Place salmon fillets in a baking dish in a single layer and add 2 tablespoons of olive oil, half of the chopped dill and a dash of salt and pepper. Rub oil mixture all over and under the salmon. Rubbing it underneath will keep it from sticking once it's cooked. Place in oven and roast for 20 minutes. Remove from oven and place salmon in a large bowl . Using a fork, break the salmon apart into small pieces. Let it cool in the fridge.
- For the pasta:
- Bring a large pot of water to a boil. Add plenty of salt and give it a stir. Then add the pasta. Cook according to package instructions for al dente. Drain and rinse until pasta cools (this will stop the cooking process).
- In the large bowl, combine salmon, remaining half of the chopped dill, celery, red chile, peas, 2-3 tablespoons of olive oil, mayonnaise, lemon juice, salt and pepper. Then fold in the pasta, serve and enjoy!
