Salmon with Farfalle

I really love salmon, but I tend to get tired of fixing it the same way - usually marinating it with whatever I have around the house and grilling it up. I decided to mix it up a bit by pairing it with pasta and a dijon sauce. It turned out great and even my husband, who is not a fish eater, loved it!

1 pound farfalle (bow-tie) pasta
4 tablespoons unsalted butter
3 shallots, thinly sliced
1 clove garlic, minced
2 teaspoons Dijon-style mustard
1 pound salmon fillet, skin and pin bones removed, cut into bite-size pieces
1 cup fresh or frozen peas
2 teaspoons dried parsley
Salt
Freshly ground black pepper

Boil a large pot of salted water over high heat. Add the pasta and boil until al dente, about 10 minutes.

In a large skillet over medium heat, melt the butter. Add the shallots and garlic stirring, until soft - be careful not to let it brown. Add the mustard and stir to combine.

Salt and pepper the salmon. Add the salmon and cook, stirring, until it is just cooked through, being careful not to stir it too much. Add the parsley and the peas. Set aside.

Drain the pasta. Add it to the sauce and toss to coat. Serve immediately.