Tuesday, April 11, 2017

Pan-Seared Salmon Linguine with Creamy Lemon Garlic Sauce and Peas


 Spring has finally sprung! This season has me craving all the green veggies, like these fresh peas. Combined with creamy, lemony noodles and topped with crispy salmon - this meal is full of flavor.


1. Melt butter and olive oil in a saucepan over medium heat. Add onion and garlic and cook until fragrant, 1-2 minutes. 


2. Add chicken broth and bring to a simmer. Whisk in cream, cream cheese, lemon zest/juice and parsley. Season with salt and pepper, to taste. Finish with peas and remove pan from heat. 


3. Meanwhile, cook linguine according to package instructions and drain. Add to the sauce and toss to combine. 




4. Heat 2 tablespoons olive oil in a large nonstick (or cast iron) skillet over medium-high heat. Season the salmon with paprika, garlic powder, salt and pepper and add to the hot pan. Cook for 3 minutes per side, or until the salmon is crispy and flakes easily with a fork. Squeeze fresh lemon juice over. 




5. Place linguine into serving bowls and top with salmon. Garnish with fresh parsley and serve.




Pan-Seared Salmon Linguine with Creamy Lemon Garlic Sauce and Peas
Serves 4

All you need:
Sauce
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small onion, diced 
3 garlic cloves, minced 
1 cup chicken broth 
1/4 cup cream 
3 oz. cream cheese 
Zest and juice of 1 large lemon
2 tablespoons chopped flat-leaf parsley (plus more for garnish) 
Salt and pepper, to taste 
1 cup shelled peas (or 1 cup frozen peas) 

8 oz. whole grain linguine

2 tablespoons olive oil
4 (6 oz.) wild-caught salmon filets, skin removed 
1/2 teaspoon paprika
1/2 teaspoon garlic powder 
1/4 teaspoon salt
1/4 teaspoon pepper 
Juice of 1 lemon

All you do:
1. Melt butter and olive oil in a saucepan over medium heat. Add onion and garlic and cook until fragrant, 1-2 minutes. 
2. Add chicken broth and bring to a simmer. Whisk in cream, cream cheese, lemon zest/juice and parsley. Season with salt and pepper, to taste. Finish with peas and remove pan from heat. 
3. Meanwhile, cook linguine according to package instructions and drain. Add to the sauce and toss to combine. 
4. Heat 2 tablespoons olive oil in a large nonstick (or cast iron) skillet over medium-high heat. Season the salmon with paprika, garlic powder, salt and pepper and add to the hot pan. Cook for 3 minutes per side, or until the salmon is crispy and flakes easily with a fork. Squeeze fresh lemon juice over. 
5. Place linguine into serving bowls and top with salmon. Garnish with fresh parsley and serve. 
 

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