Thyme Salmon with Sage Pasta

Name: Thyme Salmon with Sage Pasta
Total time: 75
Yield: 6
Ingredients: 1 ½ pounds skinned salmon fillet, cut into 4-inch pieces; 2 tablespoons extra virgin olive oil; 4 cloves garlic, crushed; salt to taste; 1 teaspoon dried thyme leaves; 1 (12 ounce) package egg noodles; 2 tablespoons salted butter; ½ cup chopped fresh sage; 2 cloves crushed garlic; 1 tablespoon extra virgin olive oil; 2 cups frozen peas, thawed; 1 lime, juiced; 1 ½ teaspoons salt; 1 lime, juiced

Recipe by Cre8ive Cook from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

6 servings

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1 ½ pounds skinned salmon fillet, cut into 4-inch pieces
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2 tablespoons extra virgin olive oil
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4 cloves garlic, crushed
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salt to taste
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1 teaspoon dried thyme leaves
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1 (12 ounce) package egg noodles
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2 tablespoons salted butter

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½ cup chopped fresh sage
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2 cloves crushed garlic
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1 tablespoon extra virgin olive oil
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2 cups frozen peas, thawed
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1 lime, juiced
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1 ½ teaspoons salt
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1 lime, juiced

Instructions

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.