12 oz Barilla Penne (or casarecce) Pasta (about 2 1/2 cups)
1 1/2 lb salmon fillets, skin removed
2 teaspoons Spice Islands Smoked Paprika
1 teaspoon Spice Islands Garlic Powder
1 teaspoon Spice Islands Onion Powder
1 teaspoon kosher salt, divided
1/4 teaspoon pepper
2 tablespoons Pompeian Classic Mediterranean 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
1/2 cup Kraft Grated Parmesan Cheese (optional)
- 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, nonstick 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 (or opaque and separates easily). Serve with Parmesan cheese, if desired.
CALORIES (per1/6 recipe) 480kcal; FAT 19g; SAT FAT 3g; TRANS FAT 0g; CHOL 60mg; SODIUM 480mg; CARB 47g; FIBER 8g; SUGARS 4g; PROTEIN 35g; VIT A 150%; VIT C 45%; CALC 10%; IRON 35%