Pepper-Seared Norwegian Salmon with Mushroom Penne

Pepper-Seared Norwegian Salmon with Mushroom Penne

    4 servings

  • 20-40 min

Photographer: Joakim Karlsson

Pepper-seared Norwegian Salmon prepared with sautéed mushrooms, garlic, shallots and thyme, and served over penne pasta.



4 each  5-6 oz Norwegian Salmon fillet(s), skin removed
1 lb  pasta penne
4 cups  champignon mushrooms
1 clove  garlic
1 each  shallots
4 sprig  thyme, fresh
4 tbsp  extra virgin olive oil
.75 cups  white wine
2 cups  heavy cream
2 tbsp  butter
2 tbsp  fresh cracked pepper


The amount of ingredients has been changed. Keep in mind:
  • Cooking for more people takes longer time
  • Be careful with salty ingredients and spices, you should add to taste towards the end


  • Cook pasta according to directions on box.


  • Slice mushrooms, and chop garlic and shallots. 
  • Remove stems from the thyme, and chop. 
  • Sauté mushrooms in 2 tbsp olive oil over medium-high heat until they begin to brown.
  • Add garlic, shallots and thyme. Cook for another minute.
  • Add white wine, reduce liquid by half and then add heavy cream and butter. Reduce for another 2–3 minutes. Season with salt and pepper. Toss pasta in sauce and reserve warm.


  • Season salmon with salt and liberally season with coarse ground pepper.
  • In preheated sauté pan, cook salmon with remaining olive oil over medium-high heat for 2–3 minutes on each side.
  • Serve salmon over pasta.

Serving Suggestion:

  • Serve with sautéed spinach with garlic.