Description
A creamy salmon pasta dish that is light and flavorful, paired with fresh green beans and a zesty lemon kick, all without relying on heavy cream.
Ingredients
Scale
- 4 6-ounce fresh salmon fillets
- 2 teaspoons Morton kosher salt
- Freshly cracked black pepper
- 2 tablespoons olive oil
- 1 shallot, finely diced
- 10 ounces shortcut regular or whole wheat pasta
- 2 cups halved green beans
- 6 fresh garlic cloves, minced
- 1/2 cup dry white wine
- 3 tablespoons cold salted butter
- 1 lemon, juiced and zested
- 1.5 ounces parmigiano reggiano, grated
- 1/4 cup basil pesto
Instructions
- Place salmon fillets on a paper towel-lined plate, pat dry, and season with salt and pepper. Boil salted water for pasta.
- Heat olive oil in a large skillet and sear salmon fillets skin side down for 5-6 minutes, then flip and cook until done.
- Remove salmon and sauté shallots in the same skillet for 4-5 minutes, stirring occasionally.
- Cook pasta in boiling water, adding green beans 2-3 minutes before the pasta is done. Drain, reserving 1 cup of pasta water.
- Add garlic to shallots, deglaze with white wine and reduce for 5 minutes.
- Stir in reserved pasta water and butter until melted, then add pasta, green beans, lemon juice, zest, and parmesan. Toss well to combine.
- Remove from heat and stir in pesto, adjusting with more pasta water if needed.
- Serve salmon skin side up over pasta with extra lemon wedges.
Notes
For optimal storage, place any remaining salmon pasta in an airtight container in the fridge for up to three days. The pasta itself can freeze for up to two months without the salmon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg