Name: Orange-Dijon Salmon Salad with Penne, Arugula, Snap Peas & Parsley
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 3 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 3 oranges; 425 g penne pasta; 1.02 kg salmon fillet; 2 shallots; 1 ½ (227 g) pkg sugar snap peas; black pepper; Dijon mustard; extra virgin olive oil; honey; salt

Orange-Dijon Salmon Salad with Penne, Arugula, Snap Peas & ParsleyOrange-Dijon Salmon Salad with Penne, Arugula, Snap Peas & Parsley — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

3 cloves garlic

1 small bunch Italian (flat-leaf) parsley

3 oranges

425 g penne pasta

1.02 kg salmon fillet

2 shallots

1 ½ (227 g) pkg sugar snap peas

black pepper

Dijon mustard

extra virgin olive oil

honey

salt

Instructions

Preheat oven to 205°C (400°F). Coat a large baking sheet pan with a thin layer of oil and set aside.

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Shave parsley leaves off the stems; discard stems and mince the leaves. Transfer half to a small bowl and half to a large bowl; set the large bowl aside.

Zest oranges into the small bowl with the parsley (set oranges aside for later use), then add Dijon, oil, salt, and pepper. Stir to combine the herb paste.

Pat salmon dry with paper towels and place on the baking sheet; spread herb paste evenly over top.

Place baking sheet in the oven (it doesn't have to be fully heated) and roast until the salmon is opaque and flakes easily with a fork, 12-15 minutes. Remove from oven and set aside to cool slightly.

Meanwhile, fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

While the pasta is cooking, peel and mince garlic; add to the large bowl with the remaining parsley.

Juice reserved oranges into the bowl, then add oil, Dijon, honey, salt, and pepper; whisk to combine the dressing.

Peel, halve, and thinly slice shallots into half-moons; add to the bowl with the dressing and stir to combine.

Thinly slice snap peas crosswise and add to the bowl.

When the pasta is done, drain in a colander and rinse under cold water to cool. Add to the bowl with the dressing along with the arugula; toss to combine the salad.

When the salmon is cool enough to handle, break into large chunks with your fingers.

To serve, divide salad between plates or bowls and top with salmon. Enjoy!

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