How to Make Steamed Wild King Salmon and Warm Pasta Salad

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How to Make Steamed Wild King Salmon and Warm Pasta Salad Recipe
19 Steps
Ingredients
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1
Start by cooking the pasta following the directions on the package. Toss with olive oil while warm to avoid sticking. Let cool in a bowl. Save 2 cups of pasta water for a later step in the recipe.

Start by cooking the pasta following the directions on the package. Toss with olive oil while warm to avoid sticking. Let cool in a bowl. Save 2 cups of pasta water for a later step in the recipe.

2
Prep veggies by dicing the onion, and slicing tomatoes and lemons. Prep peas by slicing one side open. Lay out your asparagus and  dandelion stems.

Prep veggies by dicing the onion, and slicing tomatoes and lemons. Prep peas by slicing one side open. Lay out your asparagus and dandelion stems.

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3
Place the salmon atop a bed of dill, basil and sliced lemon. Top with salt, pepper, and paprika.

Place the salmon atop a bed of dill, basil and sliced lemon. Top with salt, pepper, and paprika.

4
Fill sauté pan with water and place Japanese steamer on top.

Fill sauté pan with water and place Japanese steamer on top.

5
Fill sauté pan with water and place Japanese steamer on top. Place salmon atop steamer, with lemons and herbs. Steam for about 10 minutes (depending on thickness) until salmon is tender to the touch.

Fill sauté pan with water and place Japanese steamer on top. Place salmon atop steamer, with lemons and herbs. Steam for about 10 minutes (depending on thickness) until salmon is tender to the touch.

6
You can tell if the fish is fresh if it doesn't smell fishy!

You can tell if the fish is fresh if it doesn't smell fishy!

7
While salmon is steaming, sauté diced red onions with olive oil and garlic for 1-2 minutes.

While salmon is steaming, sauté diced red onions with olive oil and garlic for 1-2 minutes.

8
Add sweet peas, tomatoes, asparagus and sauté for about 1 minute to warm through. Season with salt, pepper and a splash of Extra Virgin Olive Oil & Champagne Vinegar.

Add sweet peas, tomatoes, asparagus and sauté for about 1 minute to warm through. Season with salt, pepper and a splash of Extra Virgin Olive Oil & Champagne Vinegar.

9
Add pea shoots and dandelion leaves. Pour a bit of leftover pasta water (about 1/4 cup).

Add pea shoots and dandelion leaves. Pour a bit of leftover pasta water (about 1/4 cup).

10
Sauté! It's like a green drink on a plate-- the hottest new thing.

Sauté! It's like a green drink on a plate-- the hottest new thing.

11
Veggies should be al dente -- sauté about 2-3 minutes so they're not too soft.

Veggies should be al dente -- sauté about 2-3 minutes so they're not too soft.

12
Mix in warm pasta. Make sure you fluff it.

Mix in warm pasta. Make sure you fluff it.

13
Arrange on your plate.

Arrange on your plate.

14
Gently remove salmon filets from the steamer.

Gently remove salmon filets from the steamer.

15
Flip upside down on plate and gently remove skins.

Flip upside down on plate and gently remove skins.

16
Place salmon on top of pasta salad and voila! Gorgeous.

Place salmon on top of pasta salad and voila! Gorgeous.

17
Check out my chimichurri recipe for an extra special garnish on the fish.

Check out my chimichurri recipe for an extra special garnish on the fish.

18
So festive with the chimichurri!

So festive with the chimichurri!

19
Enjoy, and Happy Mother's Day to all moms out there!

Enjoy, and Happy Mother's Day to all moms out there!

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