Imagine a dish that combines the rich, omega-packed goodness of salmon with the earthy warmth of turmeric and the vibrant freshness of Swiss chard - all nestled on a bed of delicate acini de pepe pasta. This isn't just another recipe; it's a culinary journey that promises to tantalize your taste buds while nourishing your body. Whether you're a health-conscious foodie or simply looking to elevate your weeknight dinner game, this Swiss Chard Salmon Turmeric and Fresh Lovage Warm Salad is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Healthy
Serves: 3 servings
Ingredients
- 1 cup acini de pepe pasta
- 2 salmon fillets
- 2 cups Swiss chard, chopped
- 1 teaspoon turmeric powder
- 1/4 cup fresh lovage, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the Swiss chard into bite-sized pieces and finely chop the fresh lovage. Set them aside.
- In a medium pot, bring salted water to a boil. Add the acini de pepe pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta and set it aside, reserving a little pasta water.
- While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the salmon fillets with salt, pepper, and half of the turmeric powder on both sides.
- Place the salmon fillets in the skillet, skin-side down. Cook for about 4-5 minutes, or until the skin is crispy and the salmon is cooked about halfway through. Carefully flip the fillets and cook for an additional 3-4 minutes, or until cooked to your desired doneness. Remove the salmon from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the chopped Swiss chard and the rest of the turmeric powder. Sauté for about 3-4 minutes, until the chard is wilted and tender.
- Add the cooked acini de pepe pasta to the skillet with the Swiss chard. Toss everything together, adding a splash of reserved pasta water if needed to help combine the ingredients. Season with salt and pepper to taste.
- To serve, flake the cooked salmon into large pieces and gently fold it into the warm salad mixture. Garnish with the freshly chopped lovage for a burst of flavor.
- Plate the warm salad and enjoy your Swiss Chard Salmon Turmeric and Fresh Lovage Warm Salad with Acini de Pepe Pasta!
Tips
- Choose fresh, high-quality salmon for the best flavor and texture. Look for wild-caught salmon if possible.
- Don't overcook the salmon - it should be slightly translucent in the center for maximum tenderness.
- The reserved pasta water is your secret weapon for creating a silky, cohesive sauce.
- Fresh lovage is key to this recipe's unique flavor profile, but if unavailable, you can substitute with fresh parsley or celery leaves.
- Toast the turmeric briefly in the olive oil before adding other ingredients to enhance its flavor and aroma.
- For a gluten-free version, replace acini de pepe with quinoa or gluten-free pasta.
- Serve immediately while the dish is still warm to enjoy the full spectrum of flavors and textures.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 28g
Fat: 18g
Saturated Fat: g
Cholesterol: 70mg
