This one is fairly simple and was really done on a whim. David is excellent at pan frying salmon (extra crispy skin, please!) and I love cooking quick pasta, so it made sense to each tackle one part of dinner and combine the end results.
Salmon: Prepare to your liking. David typically lays the filet’s skin side down on a well-oiled saute pan. Make sure to cover the salmon with the lid for the first few minutes to ensure the inside cooks evenly. For the skin to stay crisp, don’t move the filets until they’re done cooking (about 7-10 minutes depending on the size of each piece).
To create the crispy salmon skin garnish, we chopped up both skins and toasted the pieces in the oven until they started to raise off the pan.
Pasta: Saute kale and peas in olive oil with salt and pepper. Set aside. Prepare pasta noodles to your liking, but al dente is best. Once the noodles are done, add two tablespoons of olive oil to the kale mixture and toss in the noodles and a few teaspoons of salt (I like my noodles really salty, so I usually add an additional 2 teaspoons if I’ve made enough for two heaping servings).
Plate the noodles, then top with the salmon filets and skin crisps.