Pan Seared Salmon with Creamy Lemon Pasta Recipe

Cook the Pasta

1. Bring a large pot of water to boil and then the salt.
2. Add the spaghetti and cook until al dente. (around 1 minute less than the packet suggests)
3. When the pasta is cooked, reserve 2 cups of the cooking water and then drain.

Whilst the pasta is boiling cook the salmon and sauce

1. Season the top of the salmon fillets evenly with salt.
2. Rub the salmon fillets with olive oil and then place a large nonstick frying pan or skillet over medium-high heat.
3. Add salmon, presentation side down. Sauté for 3 minutes and then flip and cook for a further 2 minutes. Then flip the salmon onto each side and sear for a minute. (see note 6)
4. Transfer salmon to a warmed plate. (You can tent with foil, but this will stop the salmon from being as crispy.)
5. Add the chopped shallot to the skillet/frying pan and add in the butter
6. Gently fry the shallot until softened.
7. Add the minced garlic to the pan and stir for 30 seconds until aromatic (don't let the garlic burn)
8. Add the wine to the pan and scrape any browned bits off of the bottom of the pan.
9. Cook the wine for about a minute (it will start to evaporate pretty quick) then stir in the zest of the lemon and the juice of half the lemon. (see note 5)
10. Pour in the heavy cream (See note 5) and heat through.
11. Add the parsley and season generously with salt and black pepper. Taste your sauce, it should taste good. If not, add more salt and more lemon juice.
12. Add the pasta and ¼ cup of the pasta cooking water to the sauce and stir over low heat.
13. Gently toss the pasta about until everything is well coated and the pasta is cooked to your liking. You can add more cooking water if the sauce starts to thicken too much.
14. Serve with the seared salmon on the side, a garnish of parsley and some lemon wedges.