Pan Seared Salmon with Creamy Lemon Pasta Recipe
User Reviews
4
-
Prep Time
2 mins
-
Cook Time
13 mins
-
Total Time
15 mins
-
Servings
2
-
Calories
766 kcal
-
Course
Main Course
-
Cuisine
Italian
Pan Seared Salmon with Creamy Lemon Pasta Recipe
Description
Pan Seared Salmon with Creamy Lemon Pasta Recipe features salmon fillets cooked in a skillet until browned on each side while maintaining a juicy texture. The pasta is cooked al dente and combined with a sauce made by sautéing chopped shallots and garlic in butter, then deglazing with dry white wine. Heavy cream is stirred in to create a rich and smooth sauce that is brightened with lemon zest and juice, providing a balanced citrus flavor. Freshly chopped parsley adds a subtle herbal note just before serving.
The salmon’s crispy exterior contrasts with the tender, creamy pasta. The lemon provides a fresh brightness that cuts through the richness of the cream and the salmon. This dish can be served plated with lemon wedges for extra zing. Adjusting the salmon cooking time allows for preferred doneness without sacrificing the seared texture.
Notes include using freshly cracked black pepper to avoid a powdery texture in the sauce and suggesting substitutions for shallots and white wine if unavailable. Heavy cream is preferred for stability with lemon additions. The recipe also describes reserving pasta cooking water to adjust sauce consistency. Cooking the salmon slightly longer produces a firmer texture if desired.
Ingredients
- 5 oz spaghetti
- 1 tablespoon kosher salt
- 2 salmon skin on or off, fillets
- salt see note 1, fresh ground black pepper
- black pepper see note 1, fresh ground black pepper
- 1 tablespoon olive oil
- 1 onion see note 2, shallot, finely chopped
- 1 teaspoon butter
- 1 clove garlic minced
- ¼ cup white wine see note 3, dry
- ½ cup heavy cream - see note 4
- 1 lemon - see note 5
- 3 tablespoon parsley coarsely chopped
- lemon to serve, wedges
Instructions
Cook the Pasta
- Bring a large pot of water to boil and then the salt.
- Add the spaghetti and cook until al dente. (around 1 minute less than the packet suggests)
- 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
- Season the top of the salmon fillets evenly with salt.
- Rub the salmon fillets with olive oil and then place a large nonstick frying pan or skillet over medium-high heat.
- 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)
- Transfer salmon to a warmed plate. (You can tent with foil, but this will stop the salmon from being as crispy.)
- Add the chopped shallot to the skillet/frying pan and add in the butter
- Gently fry the shallot until softened.
- Add the minced garlic to the pan and stir for 30 seconds until aromatic (don't let the garlic burn)
- Add the wine to the pan and scrape any browned bits off of the bottom of the pan.
- 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)
- Pour in the heavy cream (See note 5) and heat through.
- 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.
- Add the pasta and ¼ cup of the pasta cooking water to the sauce and stir over low heat.
- 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.
- Serve with the seared salmon on the side, a garnish of parsley and some lemon wedges.
Notes
- Use freshly cracked black pepper for better texture in the sauce.
- If shallots are unavailable, finely chopped small onion can substitute.
- If you don't have white wine, fish or vegetable stock can replace it.
- Heavy cream is preferred to avoid curdling with lemon juice; single cream and half-and-half may split.
- Reserve some pasta cooking water to loosen the sauce if necessary.
- For firmer salmon, cook an additional 2 minutes on the underside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 766 kcal
% Daily Value*
| Calories | 766kcal | 38% |
| Carbohydrates | 57g | 19% |
| Protein | 37g | 74% |
| Fat | 40g | 62% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 128mg | 43% |
| Sodium | 105mg | 4% |
| Potassium | 903mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 989IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
You'll Also Love
