12 oz penne (or casarecce) pasta (about 2 ½ cups)
1 ½ lb salmon fillets, skin removed
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt, divided
¼ teaspoon pepper
2 tablespoons olive oil, divided
1 large shallot, thinly sliced
1 bunch Swiss chard (or kale), thinly sliced
1 teaspoon fresh thyme leaves
8 oz presliced baby portabellas
½ cup grated Parmesan cheese (optional)
Slice shallot and chard (leaves only; 4 cups).
Remove thyme leaves from stems.
Cut salmon into 1-inch cubes (wash hands).
Bring water to boil for pasta.
Prepare pasta following package instructions. Reserve 1 cup pasta water when draining. Cut salmon into 1-inch cubes (wash hands).
Combine in medium bowl: paprika, garlic powder, onion powder, 1/2 teaspoon salt, and pepper until blended. Toss salmon with 1 tablespoon oil, then place in spice mixture, tossing to coat evenly. Slice shallot and chard (leaves only; 4 cups). Remove thyme leaves from stems.
Preheat large, non-stick sauté pan on medium-high 2–3 minutes. Place remaining 1 tablespoon oil in pan, then add salmon; cook and stir 1–2 minutes or until browned on all sides. Remove salmon from pan.
Add to same pan: shallots, chard, thyme, mushrooms, and remaining 1/2 teaspoon salt; cook and stir 2 minutes. Stir pasta, reserved pasta water, and salmon gently into chard mixture (to prevent salmon from breaking apart); cook and stir gently 1–2 minutes until fish is 145°F (and opaque and separates easily). Serve with Parmesan cheese, if desired.
Recipe and photo courtesy of Publix