Salmon: Baked Lemon Butter Salmon Pasta

Source: Found on Pinterest

Fuss free, restaurant quality meal!
Only use wild caught salmon.

Ingredients

  • 1 lb. wild-caught Alaskan salmon, skinless and boneless (one piece or multiple pieces)
  • 2 garlic cloves, finely diced
  • 4 Tbls. unsalted butter, cut into chunks
  • 3 Tbls. fresh lemon juice
  • 1 Tbls. olive oil
  • salt and pepper
  • ½ lb. fettuccine or (other pasta choice)
  • ¼ c. fresh dill and parsley (or just one of them), chopped fine - see note at the end
  • additional lemon for garnish and juice for after baking
  • freshly grated Parmesan cheese, optional for serving

Instructions

If salmon was frozen, it is easier to remove the skin when it is partially thawed, using a sharp knife. When thawed, soak fish in a little milk for about 30 minutes ahead of time. Rinse and pat dry. That will eliminate any possible fishy taste.

Preheat oven to 375 degrees.

Place salmon in a small baking dish. Sprinkle both sides with salt and pepper.

Top with butter chunks, garlic; drizzle over lemon juice and olive oil.

Bake for 15-20 minutes or until salmon is just cooked through. Cool for a few minutes, then flake into large chunks (it will break up more when tossing with pasta).

After salmon has been in the oven for about 10 minutes, cook pasta accordingly to package directions and drain when done.

Add cooked pasta and dill (or herb of your choice) into the baking dish. Toss gently to coat pasta with pan juices.

Add more lemon juice and small wedges or slices of lemon. Season with salt and pepper. Serve immediately.

*This dish will work with almost any fresh herb, i.e. basil, chives, oregano etc.

NOTE: Traditionally, seafood pastas are not garnished with Parmesan, but you can add if you wish.