The whole family enjoys this! This recipe is excellent for entertaining as well.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ pounds skinned salmon fillet, cut into 4-inch pieces
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, crushed
- salt to taste
- 1 teaspoon dried thyme leaves
- 1 (12 ounce) package egg noodles
- 2 tablespoons salted butter
- ½ cup chopped fresh sage
- 2 cloves crushed garlic
- 1 tablespoon extra virgin olive oil
- 2 cups frozen peas, thawed
- 1 lime, juiced
- 1 ½ teaspoons salt
- 1 lime, juiced
Instructions
- Place the salmon pieces into a mixing bowl. Drizzle with 2 tablespoons of extra virgin olive oil, then toss with 4 cloves of crushed garlic. Refrigerate at least 30 minutes.
- Preheat an oven to 350 degrees F (175 degrees C).
- Line a baking sheet with aluminum foil. Place the salmon onto the foil, and season with salt and thyme. Fold the foil over the salmon to form a sealed pouch. Bake in the preheated oven until the salmon is no longer translucent in the center, 15 to 20 minutes.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink, then return to the cooking pot.
- Melt the butter in a small saucepan over medium heat. Cook until the butter has browned lightly. Stir in the sage and garlic until the sage has wilted. Stir in 1 tablespoon of olive oil ,the frozen peas, the juice of 1 lime, and 1 1/2 teaspoons of salt. Stir into the pasta, and place into a serving bowl. Remove the salmon from the foil, and place onto the pasta. Squeeze another lime over top to serve.
Nutrition Facts
| Calories | 527 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 5 g |
| Protein | 35 g |
| Saturated Fat | 6 g |
| Sodium | 725 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I have sage up the wazoo growing in my Aerogarden, so when I found this recipe, I had to try it. I had to alter it to make it for two people – I had a nice tail portion of salmon, a half bag of egg noodles, and all the ingredients. I steamed the skinned fish with some cherry tomatoes, and added parmesan at the end. I left out the thyme because frankly I forgot it. I added the fish&tomatoes to the cooked noodles and mixed it in, with the parm. It was a hit with my recipe tester hubby!
Very tasty but the pasta was a little dry. I think I could have timed it better with the pea mixture, as I had prepared that ahead and it sat. I’d make it again and maybe doctor the sauce a little.
It was delicious, but I made too much and didn’t realize I didn’t have foil. Next time I’ll make a much smaller portion so there isn’t as much left over.
I used this recipe as a “base” then took off with many changes. I used a 14.5 oz can of Pink Salmon which I drained. The salmon already has oil in it, so I skipped the use of the olive oil as part of the marinating. Instead added THREE frozen Trader Joes garlic pressed squares, dried Thyme (I did not have fresh), some dried Rosemary, onion powder, fresh ground pepper. When creating the “sauce” I added a few fresh Cherub tomatoes (eye balled it), and a 1/2 cup of brown onion, I think shallot would work VERY WELL with this recipe, instead of onion. I also added basil, one frozen Trader Joes cube. Sautéed the ingredients with the lemon juice (instead of lime, I didn’t have one!). I also added parmesan cheese when served. I used garlic infused Olive oil. You need to adjust the ingrediants as a 14.5 oz salmon is much less than is called for this recipe.
I have a nice fresh sage plant so I was searching for a good recipe and found this one. I had all the ingredients except for the salmon so I substituted tilapia instead, it turned out great! I also added a side dish of sauteed kale with a vinaigrette dressing, it really completed the dish, I wish i had taken a picture! I didn’t make any other substitutions to the recipies. Hubby liked it too, I will definitely make this again!
This is good but I can’t get my kids to eat it
really good, however substituted lemon juice for the lime
Great dish! Used 1/2 pound of salmon for 2 people. Fiancé says to make again 😀
Good for a quick and easy meal.
My daughter and I really liked this! My husband is not so much a salmon eater, but we’ll have this again, anyway!
My daughter made this and I had never used Thyme on Salmon. What a delightful taste. I loved it so much I made it at home and it was a great hit. It is a must try, if you like Salmon. I will definitely make again.
The sage, butter and garlic makes this dish. A must try!!! So many people default to a sweet sauce for salmon but this is infinitely better. You will not be sorry for taking a chance on this recipe.