Can comfort food be healthy?
Well sort of healthy I guess. This Salmon, Pea and Bacon Pasta is a comforting dish that also has tons of flavor and nutrients.
Buuut…there’s some bacon involved…and bacon grease.
It’s just for flavor though!
This dish has been on my mind for awhile now. I happen to LOVE tuna and was craving a creamy tuna pasta with peas and olives. Sound amazing right? Well, Miss preggo here can’t have tuna so I decided to make a somewhat similar pasta dish with salmon instead!
I would give anything for a tuna melt dipped in ketchup. Ugh!
Salmon, Pea and Bacon Pasta is very simple to make and the ingredients are very straight forward. There are a ton of healthy nutrients in the salmon, like omega 3 fatty acids and protein and of course the peas are a green vegetable so they have to be healthy right?
Then there’s the bacon. This dish needed some sort salty kick and bacon just seemed most appropriate. However, turkey bacon would a healthier option if you’re wanting to go that route.
So the salmon is cooked in the bacon grease. I didn’t want to waste it, ya know? What I love most about cooking the salmon in bacon grease is that it fried up SO well. Not only did the salmon get a nice golden crust on it, but the bacon grease really melted into salmon making bacon flavored salmon!
Vin said it right. ” The salmon has the perfect amount of bacon flavor.”
Let’s just say we will be cooking up fish in bacon grease more often.
This dish is lightened up though, don’t worry it’s not all about the bacon. Fresh lemon zest and parsley add the perfect amount of zest and freshness, and the peas are a great sweet note and add a beautiful pop or color to the dish. Brussels sprouts, asparagus or even green beans would be great substitutes to the peas if you’re not a pea fan.
Lastly, there is absolutely no sauce in this recipe. I simply used some pasta water to prevent it from being dry. I really wanted the ingredients to shine and they do!
Hello Summa Pasta.
- 4 slices of bacon, cooked and chopped
- Salmon Filet (mine was .8 pounds)
- ¼ cup chopped sweet onion
- 3 cloves of garlic , minced (or 2½ teaspoons minced garlic)
- 1½ cups frozen peas (more if you would like)
- 1 teaspoon lemon zest (optional)
- Handful of fresh parsley, chopped
- 12 ounces orecchiette pasta
- 1½ cups pasta water
- salt and pepper to taste
- 2 tablespoons butter
- Shaved parmesan cheese
- Cook pasta to al dente according to package directions. Mine boiled for 9 minutes. Drain and set aside. Reserve about 1½ cups of pasta water and set aside.
- In a heavy bottom skillet, add butter and place over medium heat. Add bacon and fry until crispy. Place on paper towel, set aside for later.
- Season salmon filet with salt and pepper. Using the same pan you used to fry bacon, grease and all, add the salmon non-skin side down (if yours has skin on it) and fry until crispy, about 5-8 minutes. Turn over and fry the skin or other side for a few additional minutes until salmon is cooked through. It should flake easily with a fork. Remove salmon, flake with a fork, and set aside.
- Using a paper towel, wipe up any left over grease from the pan. Place it over low heat and add the onions and garlic. Saute for a few minutes. Next add cooked pasta, frozen peas, and about 1 cup of pasta water. Let simmer for just a minute or so until the peas thaw. Next add chopped bacon, flaked salmon, lemon zest, parsley, and salt and pepper to taste. Gently stir. Add more water if pasta seems dry. Top with shaved parmesan cheese and enjoy.