SALMON AND EDAMAME PENNE

SALMON AND EDAMAME PENNE image

Yield 2 people

Number Of Ingredients 12

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1/4 cup red onion , diced
1/4 cup green bell pepper
3 teaspoons extra virgin olive oil
1/8 cup green Manzinillo olives (about 10), diced
1/8 cup capers
1 tablespoon fresh sage, chopped
1 tablespoon fresh oregano, chopped
1/4 cup yellow onion, diced
2 medium tomatoes, diced
6 ounces whole wheat penne pasta
1/2 cup edamame
10 ounces (two five ounce portions ) wild salmon, with skin

Steps:

Saute red onion and pepper in one teaspoon of olive oil for three minutes. Stir in olives, capers, and herbs. Remove from heat. In a pot, saute yellow onion in one teaspoon of olive oil until golden brown. Add tomatoes. Cover and cook over low heat for 10 minutes. Remove from heat and mix in the pot with a hand blender. Stir in olive mixture. Set aside. Boil pasta according to package directions, adding edamame about two minutes before pasta is ready. Drain. Heat one teaspoon of olive oil in a nonstick saute pan over high heat, cook salmon, skin side down for one minute. Lower heat to medium and cook for another five minutes. Flip and cook for another minute. In a bowl, mix pasta with three-quarters of the tomato sauce. Plate two portions. Top pasta with salmon and distribute remaining sauce across salmon.