Salmon and Pasta with Kale and Mushrooms
- 2 pieces of Salmon so I can have 2 servings.
- Place the pieces in a plastic bag. Add 1 Tablespoon olive oil, and add your favorite dry fish seasoning. I use Chef Paul Prudhomme blackened redfish magic. Shake well to coat.
- 1 large shallot, sliced
- I bunch kale, trimmed for the leaves
- 1/4 teaspoon Thyme
- 8 ounces presliced baby bella mushrooms
- 1 cup chicken broth
Heat pan with 1 tablespoon olive oil over medium-high heat. Add salmon and cook 1-2 minutes or until brown on all sides. Remove salmon from pan.
(Be gentle with the salmon so it doesn't break apart)
Add to the same pan: shallots, kale, thyme, mushrooms and 1/2 teaspoon salt. Cook and stir 2 minutes. Add salmon and chicken broth back to the veggies. Mix into pasta.