INGREDIENTS
2 box (8 oz / 227 g) Pasta
1 Tbsp olive oil
1 lb salmon fillet, with skin
Salt and pepper to taste
1/2 cup pitted green olives (we prefer the herbed olives at the olive bar)
1&1/2 Tbsp finely minced garlic
1/4 to 1/2 tsp red pepper flakes
2 cans diced tomatoes, with Italian seasonings
1/2 cup grated parmesan
1 Tbsp olive oil
1 lb salmon fillet, with skin
Salt and pepper to taste
1/2 cup pitted green olives (we prefer the herbed olives at the olive bar)
1&1/2 Tbsp finely minced garlic
1/4 to 1/2 tsp red pepper flakes
2 cans diced tomatoes, with Italian seasonings
1/2 cup grated parmesan
DIRECTIONS
Bring a large pot of salted water to a boil.
In a
large non-stick skillet heat oil over a medium high heat. Cut 3 diagonal slits
into salmon skin to prevent it from curling. Sprinkle both sides of salmon with
salt and pepper. Add to skillet, skin side down. Cook 5 minutes or until the
skin is browned and crispy. Flip fish over. Cook 5 minutes more, or until fish
is almost cooked through. Remove salmon to plate. Do not wash out
skillet.
Add green olives, garlic and red pepper flakes to skillet. Sauté 1
to 2 minutes or until garlic starts to turn golden. Add diced tomatoes and bring
to a boil, stirring occasionally. Add fish, skin side up. Simmer for 5
minutes.
Boil pasta according to package directions. Drain and rinse pasta
briefly. Remove fish from skillet. Add drained pasta and parmesan to skillet.
Toss until noodles and sauce are well combined. Transfer pasta to platter and
top with fish, skin side up. Serve immediately.
