Shrimp & Salmon Pasta with Lemon Broth

Step 1 - Prep Your Veggies

1. Chop leeks into strips no more than 1/4" inch wide (use both the green and white part). Cut grape tomatoes in half and set aside.
2. Add leeks to a large sauté pan with a bit of cooking oil on medium-low heat. Cook about 5-10 minutes until soft.

Step 2 - Build Your Broth

1. Add shrimp (peeled and de-veined) and tomatoes to sauté pan with leeks.
2. Add 1/3 cup Mirin, zest of half a lemon, and 1 cup chicken broth. Sprinkle salt & pepper to taste.
3. Simmer for 10-12 minutes. If liquid begins to boil, reduce heat.

Step 3 - Cook Your Salmon

1. Place salmon filets skin side up on a lightly greased frying pan over medium heat.
2. Once salmon is cooked halfway through, flip so skin side is facing down. You will see a distinct line in the middle of the filet when it’s time to flip (about 7-10 minutes).
3. Turn off heat, cover, and let salmon filets steam ten minutes for medium doneness. (If you like your salmon medium-well, add 2-3 extra minutes).

Step 4 - Put it All Together

1. Prepare your choice noodles according to directions on box. We usually do this step while the salmon cooks.
2. Add juice of one lemon to the finished broth. Place salmon on top of noodles and finish with shrimp, broth, and veggies.