About the Dish

12 ounces Wild Alaskan Sockeye Salmon
3/4 teaspoon PeachDish Salt
4 ounces Pappardelle Pasta
2 ounces Green Onion
6 ounces Mixed Mushrooms
1 Lemon
1/4 cup Pesto
1/2 cup Ricotta Cheese
Per Serving
Calories 680
Total Fat 32 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 210 mg
Sodium 1040 mg
Total Carbohydrates 47 g
Dietary Fiber 4 g
Sugar 6 g
Protein 56 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


Salmon and pesto pasta is a big weeknight dinner, and maybe you should save this one for date night. You could go with a farmhouse or a saison, but how about a slightly sour and salty pairing? We suggest a Gose, a salty kettle sour, to complement the fish with a little tartness to go with the pesto. Consider Grayton Brewing's Salt of the Gulf, from Santa Rosa Beach, Florida.

Pinot Noir, Burgundy, France

Pinot Noirs are medium-bodied and naturally earthy wines; when paired with mushrooms, they bring out the best in each other like a married couple. Pinot noirs are also one of those unique reds that can pair just as happily with fish, especially salmons which tend to be fleshy, oily, and full-bodied.


Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE • Halve lemon. Juice 1 half; cut remaining half into wedges. • Cut onion whites into 1-inch pieces. Finely chop greens, keep white and green parts separate. • Discard any tough mushroom stems. Cut caps into bite-size pieces.
Season salmon on all sides with a total 1/2 teaspoon PeachDish Salt.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 6-8 minutes. • Reserve 1/4 cup cooking liquid. • Drain pasta.
While pasta cooks: • Place a large sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add salmon. skin-side down. Cook without disturbing until salmon is opaque nearly throughout and skin is well-browned, 5-7 minutes. • Flip salmon. Cook without disturbing until salmon is firm, about 1 minute. • Transfer fish to a plate, skin-side up.
Add 1 teaspoon olive oil. When oil is hot, add onion whites. Cook, stirring, until onion is translucent, about 1 minute.
• Add mushrooms and 1/4 teaspoon PeachDish Salt. Cook, stirring occasionally, until mushrooms begin to brown, 4-5 minutes. • Remove pan from heat. Stir in lemon juice. Taste and adjust seasoning as desired with PeachDish Salt.
• Fold pesto and ricotta into pasta. • Adjust consistency as desired with reserved cooking liquid.
• Divide pasta between 2 plates. • Top with mushrooms and salmon. • Garnish with onion greens. Serve with lemon wedges, and enjoy!