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Seared Salmon

Seared Salmon with Whole-Wheat Penne, Goat Cheese, and Zucchini

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Recipe Details

Story

When Chef Liz set out to make this summery dinner, she knew she had a crowd-pleasing hit on her hands. Whole-wheat penne noodles are slicked with tangy goat cheese and aromatic basil, which is all the sauce you need when paired with the sautéed veggies and seared salmon on top. For the extra basil leaves, Liz uses the chiffonade technique to create delicate, garnish-worthy threads.

Tags

  • Stovetop Only
  • Quick Cook

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 880
  • Protein 52g
  • Total Carb 90g
  • Total Fat 38g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basil
    1/8 ounce
    basil
  • zucchini
    6 ounces
    zucchini
  • garlic
    2 cloves
    garlic
  • grape tomatoes
    1/4 pint
    grape tomatoes
  • whole-wheat penne pasta
    8 ounces
    whole-wheat penne pasta
  • salmon
    10 ounces
    salmon
  • goat cheese
    2 ounces
    goat cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium pan with lid
  • aluminum foil

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a medium pot of water to a boil over high heat. Rinse all produce. Thinly slice basil leaves, discarding stems. Halve zucchini lengthwise, then cut crosswise into ¼-inch half-moons, discarding ends. Mince garlic.

  2. Sauté vegetables

    Sauté vegetables

    Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add whole grape tomatoes, zucchini, and garlic. Sauté, stirring, until beginning to soften, 4-6 minutes. Season with ¼ teaspoon salt and pepper as desired, then remove pan from heat. Transfer sautéed vegetables to a bowl and cover loosely with foil to keep warm. Wipe pan clean and reserve for Step 4.

  3. Cook whole-wheat penne

    Cook whole-wheat penne

    While vegetables cook, season boiling water generously with salt. Stir in penne and cook until al dente, about 6 minutes. Reserve ¼ cup pasta cooking water, then drain penne and return to pot, off heat.

  4. Sear salmon

    Sear salmon

    While penne cooks, pat salmon dry with paper towel; season all over with ½ teaspoon salt and pepper. Return pan from vegetables to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add salmon skin-side up; sear until golden on bottom, 5 minutes. Flip salmon and cover pan, keeping lid slightly ajar for steam to escape. Continue searing until fish is cooked through and opaque, 3-5 minutes more. Remove pan from heat.

  5. Finish penne

    Finish penne

    To pot with penne, still off heat, stir in goat cheese and half of basil to combine. Adding 1 tablespoon at a time, stir in reserved pasta cooking water until sauce is silky and clings to noodles. Taste and season with salt and pepper as desired.

  6. Plate seared salmon

    Plate seared salmon

    Divide whole-wheat penne between shallow serving bowls. Top with sautéed vegetables and seared salmon. Garnish with remaining basil and enjoy!

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