Thyme Salmon with Sage Pasta Recipe

Place the salmon pieces into a mixing bowl. Drizzle with 2 tablespoons of extra virgin olive oil then toss with 4 cloves of crushed garlic. Refrigerate at least 30 minutes.

Preheat an oven to 350 degrees F (175 degrees C).

Line a baking sheet with aluminum foil. Place the salmon onto the foil and season with salt and thyme. Fold the foil over the salmon to form a sealed pouch. Bake in the preheated oven until the salmon is no longer translucent in the center 15 to 20 minutes.

Meanwhile fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the egg noodles and return to a boil. Cook the pasta uncovered stirring occasionally until the pasta has cooked through but is still firm to the bite about 5 minutes. Drain well in a colander set in the sink then return to the cooking pot.

Melt the butter in a small saucepan over medium heat. Cook until the butter has browned lightly. Stir in the sage and garlic until the sage has wilted. Stir in 1 tablespoon of olive oil the frozen peas the juice of 1 lime and 1 1/2 teaspoons of salt. Stir into the pasta and place into a serving bowl. Remove the salmon from the foil and place onto the pasta. Squeeze another lime over top to serve.