Description
A delightful lemon butter salmon fettuccine combining buttery flavors, succulent salmon, and creamy pasta.
Ingredients
- 2 salmon filets, cubed
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1 tsp garlic butter seasoning
- 1 tsp lemon juice
- 1 tsp dijon mustard
- 1 1/2 cup heavy cream
- 2 tbsp garlic herb butter
- 1 tbsp tomato paste
- 1 tbsp garlic paste
- 1 tsp lemon pepper seasoning
- 1 1/2 cup chopped spinach
- 8 oz cooked fettuccine noodles
- Parmesan cheese to taste
- Panko breadcrumbs (optional)
Instructions
- Cook pasta according to package instructions and set aside.
- Season cubed salmon with kosher salt and garlic butter seasoning.
- Pan-sear salmon in a non-stick, oven-safe skillet with olive oil on medium heat for about 3 minutes per side.
- Remove the salmon from the pan once it turns golden brown and set aside.
- In the same pan, melt the garlic herb butter and add the tomato paste and garlic paste, stirring to combine.
- Pour in the heavy cream, bringing it to a gentle simmer for about 5 minutes.
- Once the sauce thickens, stir in lemon juice, dijon mustard, lemon pepper seasoning, Parmesan cheese, and chopped spinach.
- Turn off the heat and combine the sauce with the cooked fettuccine.
- Gently place the salmon bites back on top.
- Optionally, sprinkle panko breadcrumbs if desired and finish in the oven at 450 degrees for 5 minutes or until the topping is golden brown.
Notes
Serve with fresh herbs and a sprinkle of Parmesan cheese. Pairs well with a garden salad.
