Description
A delightful Lemon-Butter Salmon Pasta that combines the rich flavor of salmon with the zest of lemon, perfect for a quick meal or special occasion.
Ingredients
Scale
- 2-lb salmon fillet
- 1 lb linguine
- 4 tbsp melted butter
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- Juice and zest of 1 lemon
- Fresh parsley, chopped
- Parmesan cheese, for serving
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with aluminum foil.
- Season the salmon with salt and pepper. Place lemon slices on top of the salmon on the baking sheet. Drizzle with olive oil and bake for about 25 minutes, or until the salmon is flaky.
- Cook the linguine according to the package directions in a large pot of salted boiling water. Remember to reserve 1 cup of pasta water before draining.
- In a skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant.
- Mix in the heavy cream, lemon juice, lemon zest, and the reserved pasta water; whisk everything together until well combined.
- Toss the cooked linguine in this creamy sauce. Gently fold in the chunks of baked salmon and chopped parsley before serving.
- Top each plate with grated Parmesan cheese.
Notes
For a bit of heat, consider adding red pepper flakes to the sauce. Make sure not to overcook the salmon; it should flake easily with a fork.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg