salmon and zucchini pasta

20-Minute Salmon & Zucchini Pasta

When I was studying abroad in Switzerland I had this pasta for dinner almost every night during the week when I wasn’t traveling. There was a restaurant down the street from our program house that served food cafeteria style and we could get whatever we want included in our food plan. I go through phases with certain dishes; when I find something simple and easy to make for a quick weeknight meal, I will make it until I get sick of it. As much as I love crazy flavor combinations sometimes I also like simple foods. It might be considered heresy in Italy to add Parmesan to seafood pasta but sometimes you just have to caution to the wind. Sue me- I like cheese. If you are offended by my use of cheese on this pasta then feel free to omit it from the recipe. 



¾ pound salmon fillet

1/3 cup extra-virgin olive oil, divided

kosher salt, to taste

ground black pepper, to taste  

3 cloves garlic, minced

1 medium shallot, diced

2 medium zucchini, thinly sliced then cut into half moons

2 cups sliced crimini mushrooms

2 teaspoons lemon juice

¾ pound pappardelle

¼ cup grated Parmesan cheese



Preheat oven to 400º. Rub the salmon with 1 teaspoon of olive oil and season with salt and pepper. Bake until tender and cooked through, about 16 minutes.

Bring a large pot of water to a boil; add salt and bring back to a boil. Pour in the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain and return the pasta to the pot. 

In a large sauté pan over medium heat, add 2 tablespoons of olive oil and heat through. Add the garlic and shallots and sauté, stirring occasionally, until the shallots are tender, about 4 minutes. Add the zucchini, season with salt and pepper then sauté until tender and lightly browned, about 5 minutes. Remove to a large bowl and cover.

Return the pan to the heat, add an additional 2 tablespoons of olive oil and heat through. Add the mushrooms, season with salt and pepper then sauté until golden brown, about 4 minutes. Remove to the same bowl as the zucchini.

Add the vegetable mixture and remaining oil to the pasta mixture, tossing to combine. Divide the pasta among warmed pasta bowls. Break the salmon into pieces and divide among the pasta bowls. Top with Parmesan cheese and serve immediately.


Serves 4. 

salmon and zucchini pasta spread
salmon and zucchini pasta bowl


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