Careme

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen), 1 lb 10–12 oz $11.99 (sale)
• Simple Truth Organic® Sliced Baby Bella Mushrooms, 8 oz 8 oz $3.99 (reg)
• Organic Green Chard 1 small bunch (or 4–5 oz leaves), chopped $2.99 (reg)
• Garlic 2 cloves, minced $0.69 (reg)
• Pompeii® Lemon Juice 1 1/2 tbsp $2.50 (sale)
• Olive oil (pantry) 1 1/2 tbsp
• Butter (pantry) 1 1/2 tbsp
• Dry pasta (pantry) 6 oz (penne or linguine)
• Parmesan (pantry) 2–3 tbsp, grated (optional)
• Salt & black pepper (pantry) to taste
• Reserved pasta water 3/4 cup

Instructions

1. Cook 6 oz pasta in salted water until al dente; reserve 3/4 cup pasta water, then drain.
2. Meanwhile, pat salmon dry. Season with pepper and a light pinch of salt. Heat 1 tbsp olive oil in a skillet over medium-high and sear salmon 2–3 minutes per side until just cooked through. Transfer to a plate and flake into large pieces.
3. In the same skillet, add remaining 1/2 tbsp olive oil and 1 tbsp butter. Sauté mushrooms 6–8 minutes until browned. Add garlic and cook 30 seconds.
4. Add chopped chard with a splash of pasta water; cook 2–3 minutes until wilted.
5. Add pasta, remaining 1/2 tbsp butter, lemon juice, and 1/2 cup pasta water. Toss until glossy; add more pasta water as needed.
6. Fold in flaked salmon gently. Finish with Parmesan if using, and adjust lemon/salt/pepper to taste.