Pan-seared Salmon and Pasta

Ingredients

2 Salmon Filets

1 T lemon pepper seasoning

1 T thyme

1 tsp paprika

4 T oil

1 carrot peeled and diced

½ onion diced

2 cloves garlic

½ c broccoli florets

1 zucchini diced

6 oz Chickpea pasta (chickpea rice, cavatappi or penne)

½ c frozen peas

2 T soy sauce

¼ tsp ground ginger

½ tsp red chili flakes or cayenne pepper

Salt and Pepper to taste

Directions

Rinse and pat dry salmon.  Sprinkle both sides with lemon pepper, thyme, paprika and salt and pepper.  In a large skillet over medium-high heat, add 2 T of oil and pan sear salmon, both sides about 3 minutes each.  Remove from heat and cover.  In a separate pot cook the pasta according to box instructions.  Rinse, drain and set aside.  In the same skillet used for the salmon, sauté carrot, onion, and garlic in 1 tablespoon oil until veggies are almost tender. Add broccoli and zucchini to skillet and cook 5-7 minutes longer until broccoli is almost tender.  Mix the soy sauce, ginger, and red chili flakes.

Add the mixture to the vegetables with the pasta and warm thoroughly over medium-high heat, stirring occasionally until hot. Serve and enjoy!