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

Print Recipe
Serves: 8 Cooking Time: 30 minutes

Ingredients

  • 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

Instructions

1

Heat barbecue to medium high.

2

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

3

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.

4

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

5

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

6

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.

7

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.

8

Add almonds and arrange salmon pieces on top of pasta.

9

Garnish with parsley and small lemon sliced.

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