salmon with lemon pasta

salmon with lemon pasta

If I have leftover salmon, this is a great way to use it for another meal. The lemon pasta flavor is a good companion to the flavorful salmon. If you have a few fresh lemons, and a package of pasta this is fairly easy to prepare. Toasted almonds can be omitted, but I really like the added crunch in this dish.

salmon with lemon pasta

Serves: 8
Cooking Time: 30 minutes


  • 2 pounds, fresh salmon filet with skin on one side
  • ¼ cup olive oil plus 2 tablespoons to brush over salmon
  • 1 cup almonds, toasted
  • 1 (16 ounce) package angel hair pasta
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 4 tablespoons butter, melted
  • zest and juice of 2 lemons
  • garnish: parsley and lemon wedges



Heat barbecue to medium high.


Wash and pat dry salmon filet. Brush olive oil over flesh side and place skin side down on grill and cover.


Cook, undisturbed, until the salmon just starts to release its fat (opaque mayonnaise-like ridges) and/or the flesh flakes easily, 10 to 15 minutes for most 1-inch-thick fillets. Allow another 10 minutes for each extra inch of thickness. Use a spatula to remove the fish from the grill.


Once the salmon is cool, break into bite size pieces.


Toast almonds in medium size fry pan over medium heat until they start to brown.


Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 4 minutes. Drain the pasta, reserving ¼ cup of the cooking liquid.


Toss the angel hair with the melted butter, ¼ cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about the reserved cooking liquid.


Add almonds and arrange salmon pieces on top of pasta.


Garnish with parsley and small lemon sliced.

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