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Thyme Salmon with Sage Pasta

"This is a family favorite! It's also a great recipe for entertaining as well."

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Why it works: Sage and lime share more aroma than cooks usually use. They rank in the top 4% of all ingredient pairs, and 37 recipes mention both. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

The recipe

6 servings
Prep20 min
Cook25 min

Ingredients

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

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Sage + limetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together37 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Thyme + sagetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,485 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Thyme + limetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together305 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Olive + garlictop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together23,449 recipes

    Shared aroma: linalool (floral, citrus).

  5. Olive + thymetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,641 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the garlic

How well each one fits the dish's main ingredients (salmon, olive, thyme, egg, butter, sage, peas):

  1. Rosemarybetter flavor fit
  2. Parsleybetter flavor fit
  3. Marjorambetter flavor fit
  4. Garlicthe original

Fit is the average pairing score against salmon, olive, thyme, egg, butter, sage, peas. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).