Ingredients
4
4 servings
- •4 salmon fillets
- •3 tablespoons fresh garlic
- •salt and pepper, to taste
- •1 lemon
- •fresh parsley, to taste
- •¼ cup butter
- •2 tablespoons olive oil
- •1 lb linguine, or fettuccine
- •4 cups water
- •1 cup fresh parmesan cheese
Instructions
- Preheat stainless steel or nonstick pan to medium high heat with olive oil.
- Pat dry salmon filets and season to taste with salt and pepper.
- Place salmon in pan skin side down. Cook each side approximately 5-6 minutes until salmon reaches 145°F and is flaky.
- Remove salmon from the pan and add half the butter and garlic. Saute until fragrant, add lemon zest and juice of half the lemon as well as fresh parsley.
- Re-introduce salmon to pan and coat in butter sauce.
- Remove salmon from pan and add all remaining ingredients except parmesan to pan.
- Bring to a boil and cook approximately 12-14 minutes or until pasta is tender.
- Slowly stir in parmesan until incorporated.
- Serve on a plate with fresh parsley and a lemon wedge.
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