Lemony Salmon And Pasta Recipes

LEMONY SMOKED SALMON & SPINACH TAGLIATELLE

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the oil in a large saucepan and cook the garlic for 1-2 mins until softened. Add the spinach and continue to cook until just wilted. Stir through the cream cheese, lemon zest juice and, and some black pepper.
• Drain the pasta but reserve a few spoonfuls of the cooking water. Add the salmon, basil and pasta to the sauce, along with the cooking water to loosen it a little. Toss together and season with more pepper, to taste, before serving.

LEMONY SALMON AND PASTA

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.

SAMPHIRE & LEMONY SALMON LINGUINE

Steps:

• Heat the olive oil in a heavy-bottomed, non-stick frying pan or skillet. Add the preserved lemon, shallot, chilli, parsley stalks and seasoning, and sweat for about 5 mins or until soft and fragrant. Pour in the wine and bubble for 1-2 mins.
• Meanwhile, bring a large pot of salted water to the boil. Add the linguine and cook following pack instructions until just al dente. Throw the samphire into the water with the linguine. Cook for 30 secs, then drain everything, reserving a few ladlefuls of the pasta water.
• Add the linguine and samphire to the frying pan with half a ladle of the pasta water. Add the salmon and lemon juice, and stir thoroughly to combine into a sauce, adding a splash more of the water if needed. Season to taste. Divide between plates and grind over some extra black pepper. Garnish with more chopped parsley, if you like.

WHOLE-WHEAT SPAGHETTI WITH LEMON, BASIL, AND SALMON

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
• Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
• Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

LIGHT LEMON GARLIC PASTA WITH SALMON

Steps:

• Cook the pasta according to package directions.
• Meanwhile, season salmon with salt and pepper to taste and bake at 350 degrees F for 15-20 minutes, depending on thickness.
• Once the pasta is cooked, drain and toss with garlic, olive oil, basil and season with salt and pepper to taste.
• Add lemon juice, zest and capers to the pasta and toss to mix.
• Flake the salmon into bite-size pieces.
• Gently toss salmon with the pasta.
• Dish and serve hot topped with freshly grated or shaved Parmesan cheese.

CREAMY LEMON SALMON PASTA RECIPE

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.

LEMON-GARLIC PASTA WITH SALMON

Steps:

• Cook pasta according to package directions. Drain, reserving 1/2 cup cooking water.
• Combine oil, garlic, anchovy paste, crushed red pepper, lemon zest and lemon juice in a large skillet. Heat over medium-high heat until sizzling, about 3 minutes. Add the reserved water, the pasta, salmon, parsley and salt. Cook, stirring, until the sauce coats the pasta, about 2 minutes. Serve topped with breadcrumbs.

SALMON AND LEMON PASTA

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.

SALMON PASTA IN LEMON GARLIC CREAM SAUCE

Steps:

• Preheat oven to 400 degrees F. Cook pasta in salted water according to package directions until al dente. Reserve 1 cup pasta water before draining pasta. Toss drained pasta with a drizzle of olive oil to keep it from sticking. Set aside.
• Add salmon to a piece of foil skin side down and fold foil up around salmon to create a boat (don't cover); place on a baking sheet. Rub salmon with seasonings, drizzle with lemon juice then top with butter.
• Line the remaining pan with foil (optional for easy cleanup). Add broccoli and drizzle with 1 ½ tablespoons olive oil and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Toss to coat then spread into an even layer. Bake broccoli and salmon at 400 degrees F for 12-15 minutes or until salmon is almost opaque throughout (internal temp of 125-135 degrees F) and easily flakes with a fork.
• Meanwhile, melt butter in olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds. Sprinkle in flour and cook, while stirring for 1 minute.
• Turn heat to low and slowly whisk in chicken broth, heavy cream, pesto, and salt stirring constantly until smooth. Increase heat to medium high and bring the sauce to a simmer. Simmer until thickened, stirring often, approximately 3-5 minutes. Reduce heat to low and stir in lemon juice followed by Parmesan cheese until melted.
• Stir pasta and broccoli into the sauce until well combined. Flake salmon into large chunks and toss with pasta (it will break up more when tossing), adding additional reserved pasta water or heavy cream if needed to reach desired consistency. Taste and season with additional salt, pepper and/or lemon juice to taste.

BAKED LEMON-BUTTER SALMON WITH PASTA

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.

LEMON DILL SALMON PASTA

Steps:

• Boil a salted pot of water for your pasta. Cook it al dente according to package directions. I suggest starting the sauce once the water's boiling.
• Season the salmon with salt & pepper and coat it in the flour.
• Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the salmon and cook it for 2 minutes/side, then take the fish out of the pan and set it aside.
• Add the chicken broth, lemon juice, and garlic to the pan. Let it bubble for about 30 seconds. Reduce the heat to medium.
• Add the cream, dill, and salmon back into the pan. Break the fish up with your spoon into bite-size pieces. Cook it for a few more minutes until it's cooked through and the sauce has reduced and thickened a bit.
• Drain the pasta and add it to the skillet. Toss it & serve immediately with parsley and parmesan cheese if desired.

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.