Description
A quick and delicious salmon pasta dish, perfect for busy weeknights. Packed with nutrients and flavor, it’s a family favorite without the cream.
Ingredients
Scale
- 4 6-ounce fresh salmon fillets
- 2 teaspoons Morton kosher salt
- Freshly cracked black pepper
- 2 tablespoons olive oil
- 1 shallot, finely diced
- 10 ounces shortcut regular or whole wheat pasta
- 2 cups halved green beans
- 6 fresh garlic cloves, minced
- 1/2 cup dry white wine
- 3 tablespoons cold salted butter
- 1 lemon, juiced and zested
- 1.5 ounces (1/2 cup) Parmigiano Reggiano, grated
- 1/4 cup basil pesto
Instructions
- Pat the salmon fillets dry and season with salt and pepper.
- Boil salted water in a large pot.
- Heat olive oil in a skillet and sear salmon skin-side down for 5-6 minutes, then flip and sear for another 4-5 minutes.
- Set salmon aside, then sauté shallots in the same skillet for 4-5 minutes.
- Boil pasta for one minute less than package instructions, adding green beans 2-3 minutes before draining.
- Add garlic to the skillet and sauté for 1-2 minutes, then deglaze with wine and reduce for 5 minutes.
- Add reserved pasta water and stir in cold butter.
- Toss in pasta, green beans, lemon juice, lemon zest, and parmesan, cooking for 1-2 minutes.
- Stir in pesto, adjusting consistency with pasta water if necessary.
- Serve salmon skin-side up over the pasta with extra lemon wedges.
Notes
For added texture, top with crispy fried capers before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 70mg