Italian Salmon Skillet with Noodles is a light, healthy, flavorful dish that combines egg noodles with fresh salmon, tomatoes, white beans, and white wine.
Prep: 10 mins
Cook: 15 mins
Yields: 6 Servings
6 oz.Pennsylvania Dutch Extra Wide Egg Noodles, uncooked
14 1/2 oz.diced tomatoes, undrained (1 can)
1/2 tspsalt, divided
1/2 tspdried dill weed, divided
1/8 tspground black pepper
2 tbspcanola oil, divided
1 lbfresh skinless salmon fillets
1 cupthinly sliced yellow onion
3/4 cupdry white wine (such as Pinot Blanc or Chardonnay)
1 can(15 oz each) cannellini beans, drained, rinsed
1Combine uncooked noodles, water, undrained tomatoes, 1/4 teaspoon salt, 1/4 teaspoon dill and pepper in large skillet. Bring to a boil. Cover, reduce heat and simmer 10 minutes or until noodles are tender, stirring occasionally. Do not drain.
2Meanwhile, heat 1 tablespoon oil in another large skillet over medium-high heat. Sprinkle salmon with remaining 1/4 teaspoon salt and dill; add to skillet. Cook 3 to 5 minutes on each side or until fish flakes easily with fork (145°F). Remove from skillet; set aside to cool slightly.
3Heat remaining 1 tablespoon oil in same skillet. Add onion; cook 3 minutes or until tender, stirring occasionally. Stir in wine; simmer 3 minutes. Carefully separate salmon into pieces with 2 forks. Add salmon, onion mixture and beans to skillet with noodles; toss together.
If fresh salmon is unavailable, frozen salmon may be used. Thaw and pat dry before using.