This is a very easy dinner that requires little effort. On a bed of spaghetti, the delicate, garlicky salmon and vibrant lemon go together well. If desired, liberally sprinkle some Parmesan cheese on top!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- salt and freshly ground black pepper to taste
- 1 (8 ounce) salmon fillet
- 1 medium lemon, halved, divided
- 1 tablespoon garlic, minced
- 2 tablespoons butter, cut into pieces, divided
- 4 ounces dry fettuccine pasta
- 1 tablespoon olive oil
- ½ tablespoon dried parsley
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Preheat the oven to 390 degrees F (200 degrees C).
- Lightly salt and pepper salmon fillet on both sides, and place in a 2-quart baking dish. Squeeze 1 lemon half over the salmon, then sprinkle with minced garlic and 1/2 of the butter pieces.
- Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, about 15 minutes.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- When salmon is cooked, break apart into large chunks (it will break apart a little further when you toss it with the pasta.)
- Add cooked pasta to the baking dish with the salmon. Drizzle pasta and salmon with olive oil, and add remaining butter pieces. Zest the remaining lemon half and add to the pasta, then squeeze juice from the zested lemon into the pasta as well. Add parsley, salt, and pepper.
- Toss everything gently until pasta is well coated in the pan juices and everything you have added in, and salmon is evenly distributed amongst the pasta. Taste and adjust seasonings if necessary. Add a touch more butter or oil if needed, if your pasta is too dry.
- Feel free to use fresh parsley instead of dried.
Nutrition Facts
| Calories | 535 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 4 g |
| Protein | 31 g |
| Saturated Fat | 10 g |
| Sodium | 428 mg |
| Sugars | 2 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
This was really good. I added capers. Next time will use more linguini. I thought the salmon/pasta ratio was a little off.
Very good, easy recipe. Hubby approved.
Wonderful dish! Made this a week ago and had to make a profile just to leave this review and thank you. My husband was rather put off when he knew there would be garlic in it, but the moment he took a bite, his face lit up. We both loved it! I used lime instead of lemon as we got a heap of lime on throw out and it was perfect. Crushed garlic from a jar worked fine also much to my surprise. The butter was also lovely. I used unsalted. I will be making this plenty of times in future.
Simple as advertised and the result is an elegant, subtly flavored, and sophisticated meal. Perfect for “just us” and fancy enough for guests, too. Don’t let the amount of garlic frighten you, it disappears as part of the blended finale. Rec unsalted butter. Rec sea salt for seasoning fillet(s). I’d suggest an easy going pinot grigio to go with and serve the pasta-salmon in the middle of the plate with spoonsful of steamed baby peas surrounding on three sides. Looks appetizing and satisfies. This is a keeper recipe and a new family standard that we look forward to enjoying many times.