CREAMY LEMON SALMON PASTA RECIPE
This Creamy Lemon Salmon Pasta is comforting and filling whilst still being fresh and light. It is so easy to make and is perfect for families and the weeknight meal, or elegant enough for company. Adding the salmon to the pasta makes the fish go further, making this a great economical way to add fish to the family diet. Plus this pasta recipe is ready in under 25 minutes!
Provided by Claire | Sprinkle and Sprouts
Categories Main
Time 25m
Number Of Ingredients 9
Steps:
- Bring a large pot of water to boil and then add a generous amount of salt.
- Add the spaghetti and cook until al dente.
- Once the pasta has cooked, reserve a cup of the cooking water and drain.
- Cut the salmon into bite-sized pieces and season with salt and black pepper.
- Melt the butter and olive oil in a large nonstick pan or skillet over medium-high heat.
- Add the salmon and sauté for 2 minutes over high heat until a crust has formed and the salmon is almost cooked.
- Remove the salmon to a warmed plate, squeeze over the juice of half a lemon, add the black pepper, tent it with foil and set aside.
- Pour the heavy cream into the skillet the salmon was cooked in.
- Add the zest of one lemon and the juice of the remain 1 1/2 lemons.
- Bring to a simmer and cook for 2 minutes until thickened.
- Season with salt.
- Add 1/4 cup of the pasta cooking water to the sauce and allow to simmer.
- Add in the drained pasta and stir gently to coat the pasta in the sauce.
- Add more cooking water if required.
- Stir in the cooked salmon and serve sprinkled with parsley.
Nutrition Facts : Calories 697 kcal, Carbohydrate 70 g, Protein 29 g, Fat 33 g, SaturatedFat 15 g, Cholesterol 130 mg, Sodium 220 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
BAKED LEMON-BUTTER SALMON WITH PASTA
This is a super simple meal that is largely hands off. The bright lemon pairs beautifully with the tender garlicky salmon on a bed of pasta. Garnish liberally with some Parmesan cheese if desired!
Provided by Rebekah Rose Hills
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 390 degrees F (200 degrees C).
- Lightly salt and pepper salmon fillet on both sides, and place in a 2-quart baking dish. Squeeze 1 lemon half over the salmon, then sprinkle with minced garlic and 1/2 of the butter pieces.
- Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, about 15 minutes.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- When salmon is cooked, break apart into large chunks (it will break apart a little further when you toss it with the pasta.)
- Add cooked pasta to the baking dish with the salmon. Drizzle pasta and salmon with olive oil, and add remaining butter pieces. Zest the remaining lemon half and add to the pasta, then squeeze juice from the zested lemon into the pasta as well. Add parsley, salt, and pepper.
- Toss everything gently until pasta is well coated in the pan juices and everything you have added in, and salmon is evenly distributed amongst the pasta. Taste and adjust seasonings if necessary. Add a touch more butter or oil if needed, if your pasta is too dry.
Nutrition Facts : Calories 534.8 calories, Carbohydrate 46.9 g, Cholesterol 92.7 mg, Fat 26.8 g, Fiber 4.4 g, Protein 30.6 g, SaturatedFat 9.6 g, Sodium 427.8 mg, Sugar 1.9 g
SALMON AND LEMON PASTA
I try to keep things simple and easy on the weekends. With some salmon fillets in the freezer and pasta in the pantry I decided to make a light flavored dinner. My husband loved my take on Salmon and Lemon Pasta and I have to say so did I. It was a good change from a red sauce or heavy cream sauce. I had a pound of angel hair pasta so I just used that but you could use any long pasta you have on hand. The ingredient list is short and simple and so is the cooking process which is just how I like it! If you have an extra lemon you can squeeze it over the salmon. Also sprinkle with additional fresh parsely.
Provided by Maiden77
Categories High Protein
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a 12 inch skillet over medium-high heat. Add shallot and garlic, cook one minute.
- Season the salmon with salt and pepper. Place in the skillet and cook 5 minutes. Turn the salmon and add the white wine, cover and cook an additional 5 minutes.
- Remove salmon and cover to keep warm. Reduce heat to a simmer and zest the lemon into the skillet. Halve and squeeze the juice from the lemon into the skillet. Allow to simmer until reduce slightly, roughly 5 minutes.
- Salt and pepper to taste. Stir in the parsley and toss the pasta into the sauce until completely coated.
LEMON PASTA WITH SALMON
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Meanwhile, heat 2 tablespoons butter and 2 tablespoons oil in a large skillet over medium heat. Add onion to melted butter mixture and saute until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Add salmon and cook until heated through, about 3 minutes.
- Drain pasta and add to the skillet. Stir in parsley and lemon zest. Add lemon juice and season with salt and pepper. Add remaining oil and butter and mix until glossy.
Nutrition Facts : Calories 301.1 calories, Carbohydrate 44.6 g, Cholesterol 13.1 mg, Fat 10.9 g, Fiber 3 g, Protein 8.8 g, SaturatedFat 3.8 g, Sodium 38.9 mg, Sugar 2.7 g
LEMONY SALMON AND PASTA
I served this at a small dinner party once, and it was so well received I've served it many times since. It has a zippy combination of flavors. The salmon veggies all complement each other. -Coleen Martin
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 23
Steps:
- Cut top off garlic bulb, leaving root end intact. Place cut side up in a small ungreased baking dish; drizzle water around the garlic. Slowly drizzle 1 tablespoon oil into center of bulb. Cover and bake at 350° for 50-60 minutes or until garlic is very soft. Cool for 5 minutes. Squeeze softened garlic from skins; set aside., Combine the Cajun seasoning, honey and remaining oil; spoon half over the salmon. In a bowl, combine tomatoes, peppers and onion; add remaining honey mixture and toss to coat. Place salmon and vegetables on a greased broiler pan. Broil 3-4 in. from the heat for 6-8 minutes or until fish flakes easily with a fork and vegetables are crisp-tender. , Meanwhile, cook pasta according to package directions. In a saucepan, combine the first nine sauce ingredients; cook and stir until butter is melted. Drain the pasta. In a large serving bowl, gently toss pasta, lemon sauce, softened garlic, salmon and vegetables. Sprinkle with olives and sunflower kernels.
Nutrition Facts : Calories 565 calories, Fat 35g fat (9g saturated fat), Cholesterol 87mg cholesterol, Sodium 1608mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 3g fiber), Protein 28g protein.
7-MINUTE SALMON PICCATA
In just a few minutes, with only a few ingredients, using just one pan, we're making an incredible dish featuring one of the world's best pan sauces. Whether you're an expert cook or just getting started, this is one recipe/technique that you must master-and the good news is, it couldn't be simpler.
Provided by Chef John
Categories Salmon Fillets
Time 12m
Yield 2
Number Of Ingredients 11
Steps:
- Season salmon with salt, pepper, and cayenne. Sprinkle flour onto one side of each fillet and pat gently onto the fish.
- Heat clarified butter in a nonstick skillet over medium-high heat. Add salmon, floured side down, and let sear for 2 ½ minutes. Flip and sear the other side for 2 minutes. Remove to a plate and cover with foil.
- Add capers to the skillet and press with the back of a fork to gently mash. Pour in wine and lemon juice; add lemon zest. Swirl the pan to combine. Let reduce by half, about 1 minute.
- Reduce heat to low and add butter; swirl the pan or stir with a spoon or spatula until butter is almost fully melted. Transfer salmon and any accumulated juices from the plate back into the skillet. Allow butter to fully melt while spooning sauce over salmon.
- Pour in water to thin sauce if needed; continue to spoon sauce over salmon and cook until salmon is fully cooked through and flakes easily with a fork. An instant-read thermometer inserted into the center of the fillets should read about 145 degrees F (63 degrees C). Sprinkle parsley over top.
- Remove from heat and transfer to a serving plate; spoon pan sauce over salmon.
Nutrition Facts : Calories 565.5 calories, Carbohydrate 7.9 g, Cholesterol 162.5 mg, Fat 42.8 g, Fiber 2.8 g, Protein 34.7 g, SaturatedFat 19 g, Sodium 361.1 mg
LEMON, SALMON AND RICOTTA PASTA
Another recipe for smoked salmon lovers adapted from a recipe in the November/December 2005 issue of the 'donna hay magazine: turn simple into special'. I have posted two other smoked salmon recipes from this issue. Serve this with Theodore Kyriakou's Recipe #141988 or, if you are feeling more adventurous, his Recipe #141992, or with your own favorite salad.
Provided by bluemoon downunder
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta in a large pan of salted boiling water for 10-12 minutes, or until al dente; drain thoroughly and return the pasta to the pan.
- Combine the lemon zest, lemon juice, oil and parmesan in a small bowl; pour the lemon mixture over the pasta and toss to combine; add the ricotta, basil, parsley and smoked salmon and toss gently until combined.
- Spoon the pasta into 6 serving bowls and serve with a side salad and warm crusty rolls.
Nutrition Facts : Calories 411.9, Fat 11.6, SaturatedFat 5, Cholesterol 32, Sodium 426.5, Carbohydrate 53.9, Fiber 3.3, Sugar 1.9, Protein 22.5
BROILED SALMON WITH MUSTARD AND LEMON
In this simple salmon recipe, a quick stint under the broiler transforms smooth Dijon mustard into a savory, caramelized crust, and a squeeze of fresh lemon juice adds just the right brightness and tang to the rich, sweet fish. Covering the baking pan with a protective layer of aluminum foil helps with the cleanup, meaning you can cook dinner and wash up in under 30 minutes.
Provided by Melissa Clark
Categories dinner, easy, quick, seafood, main course
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Position one oven rack 6 inches from the broiler heat source then heat the broiler. Season the salmon fillets all over with ½ teaspoon salt and a couple of grinds of pepper and place them on an aluminum foil-lined sheet pan, skin side down.
- In a small bowl, whisk the oil and mustard until well mixed. Brush the tops and sides of the salmon with this mustard mixture.
- Broil until the salmon is opaque with a deep brown crust, about 6 to 8 minutes for medium-rare. (The center of the fillets will be dark pink, if you pierce one with a paring knife and take a look.) If your fillets are thinner, reduce cooking time by 1 to 2 minutes. If you prefer more well-done fish, add 1 or 2 minutes to the cooking time.
- Squeeze a lemon wedge all over the cooked salmon fillets, then serve salmon with more lemon wedges on the side.
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