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“From Blake Royer's "Dinner Tonight" column at Serious Eats. He recommends the fresh pasta over the dried.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a pot of salted water to a boil. Cook the pasta - the fresh should be cooked tender, the dried should be cooked al dente.
  2. In a small pot, bring the stock to a boil. Add the shallots and peas and season with salt and pepper. Cook until peas are tender.
  3. In a skillet, heat oil until it shimmers. Place salmon in pan skin-side up and cook until cooked 3/4 through. Flip skin-side down and finish cooking. Flake salmon gently, discarding skin.
  4. Drain pasta and return to cooking pot. Add yogurt, pea mixture and parsley. Toss well to combine, then stir in flaked salmon. Serve hot.

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