Salmon with Lemon Pappardelle Pasta in White Wine Sauce
I actually made this for dinner last night (back to posting current items, YAY)! I had gotten a gorgeous slab of Alaskan Salmon and had some yummy lemon pappardelle pasta on hand, which you know I love -- I've posted several recipes for the pasta. It just goes SO well with seafood, and you really don't need a lot of sauce or seasoning because the noodles are so well flavored already. The pasta is from Trader Joe's -- check it out!
Anyway, this recipe was pretty simple and great for a weeknight meal. The salmon is also great on its own if you're cutting out carbs (although that's no fun).
NOTE: This recipe is for my version which doesn't include the arugula and some other things. Check out the blog above if you'd like the original recipe. Enjoy!
Servings: 4 Ingredients:
2 pounds salmon, skinned and any pin bones removed
1 cup of good white wine (I used Pinot Grigio)
1 large garlic clove, minced
1 tablespoon unsalted butter
dash kosher salt
dash lemon pepper
2 dashes dried parsley
2 dashes Italian Seasoning (does not contain parsley)
Approx. 6 ounces lemon pepper pappardelle pasta (normal pappardelle would work)
1 tablespoon olive oil
Finely grated Parmesan Cheese
Pinch of flour (to thicken sauce if necessary)
Directions: Set large pan to boil with water and generous pinch of kosher salt to cook pasta. Sprinkle the salmon with salt and lemon pepper and set aside. When water is boiling add pasta to cook. In a large skillet over medium heat add butter and olive oil and let melt for a few seconds, add garlic and simmer till translucent, about 1 minute. Add salmon and allow to cook 5-7 minutes. Add wine, Italian seasoning, parsley and squeeze 1/2 lemon to pan. Cover and cook an additional 5-7 minutes, or until salmon is cooked to your liking. Carefully remove salmon to cutting board. Lower temperature of pan to low. I added a pinch of flour to thicken the sauce a bit. When pasta is cooked al dente using tongs transfer pasta directly from boiling water to pan with wine, toss to coat evenly. In each bowl place a serving of pasta, a serving of the salmon, a dash of parmesan cheese, and an extra squeeze of the other half of lemon.