Thyme Salmon with Sage Pasta

Ingredients

Contains: egg, milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/2 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
• 1/2 cup chopped fresh sage
• 2 cloves crushed garlic
• 1 tablespoon extra virgin olive oil
• 2 cups frozen peas, thawed
• 1 lime, juiced
• 1 1/2 teaspoons salt
• 1 lime, juiced

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil, add the 1 1/2 teaspoons salt, then add the egg noodles and cook until tender, about 5 to 7 minutes. Drain and set aside.

2. Pat the salmon pieces dry and season with salt to taste and the dried thyme. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.

3. Cook the salmon 3 to 4 minutes per side until it reaches 145°F (63°C) in the thickest part or is opaque and flakes easily. Transfer to a plate and cover loosely.

4. Reduce heat to medium. Add the 4 cloves crushed garlic to the skillet and cook 1 minute. Add the butter, the 2 cloves crushed garlic and the chopped sage, and cook 1 to 2 minutes until fragrant.

5. Add the drained noodles and toss to coat. Stir in the thawed peas and warm through for 2 minutes. Squeeze in the juice of one lime and season with salt to taste.

6. Divide the noodles among plates, top with the salmon, drizzle with the remaining 1 tablespoon olive oil and finish with the juice of the second lime.