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Under 30 Minutes

Under 30 Minutes

Farfalle with Salmon, Mint, and Peas

Pasta plus five other ingredients (and a little salt and pepper) makes a great meal.

  • prep: 10 mins
    total time: 30 mins
  • servings: 6

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Ingredients

  • 1 pound farfalle, or other short pasta
  • 1 1/2 pounds skinless salmon fillet
  • Coarse salt and ground pepper
  • Juice and finely grated zest of 2 lemons
  • 1 package (10 ounces) frozen peas, defrosted
  • 2 tablespoons unsalted butter
  • 1/4 cup chopped fresh mint, plus more for serving

Directions

  1. Step 1

    Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving 1 cup pasta water; return pasta to pot.

  2. Step 2

    Meanwhile, season salmon with salt and pepper, and place in a medium skillet. Add 1/4 cup water and lemon juice and zest. Bring to a boil over medium heat, cover, and let steam for 10 minutes.

  3. Step 3

    Add peas, and continue to steam, covered, until peas are tender and salmon is opaque throughout, 2 to 3 minutes more.

  4. Step 4

    Slide entire contents of skillet onto pasta; add butter and mint. Season with salt and pepper. Toss carefully to combine, gently breaking salmon into large flakes. Add reserved pasta water as necessary to smooth sauce. Serve immediately, sprinkled with additional mint, if desired.

Source
Everyday Food, March 2004

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Reviews (8)

  • 29 May, 2011

    The mint and salmon did not go together. I could not even finish it. Everyone else ate it all because they were hungry but they made me promise not to ever make it again. I even watched the video to see if I had made a mistake in the recipe. But no, I did exactly what was done in the video. I may revisit this recipe in the future but I'll be sure to leave out the mint. This is the ONLY recipe from Martha Stewart that I have tried that I did not absolutely love.

  • 29 Jun, 2010

    This is a keeper! What a great light summer meal. The flavor combination is very unique and fresh. Delicious. P.S. I followed the recipe exactly.

  • 24 Apr, 2010

    I add parmesean and it's the bomb! Easy recipe. Have made it a few times. Great when you have a slab of salmon you don't know what to do with.

    oh- This looks ugly the 2nd day. Leftovers are not pretty. The mint wilts and it's just not nearly as appealing as fresh so make sure your party can eat it all when it's hot

  • 25 Apr, 2009

    I loved this recipe - especially the mint and I used a lot of it. I will make it again.

  • 6 Jul, 2008

    This review is somewhat bittersweet as I didn't care for this recipe as much as my girlfriend did. I found the lemon in this dish to be overwhelming! It seems to be a consensus that a good quality salmon fillet that is better marbled with fat, must be used in this dish.We used sockeye and the fish proved to be dry and tough. This dish is a bit bland, but since my girlfriend loved it, I'm sure there are eaters out there who will gobble this up without a second thought!

  • 2 Jun, 2008

    Found it just as fast to broil the salmon while defrosting the peas under running water - then adding to the hot pasta for about a minute to completly heat through. The broiled Salmon flaked beautifully and, I believe, had more and/or different flavour(Canadian spelling) than steamed/boiled. Avoided the mint (personal thing) and went with a quality EVOP over the entre.

  • 15 Feb, 2008

    Good supper fast dinner. My family liked it fine, not as a make every week meal but great for a summer evening on the deck.

  • 7 Jan, 2008

    Very tasty recipe! My husband gobbled it up. The lemon zest gives it a nice flavor. Very easy to make when you're pressed for time.