Lemon garlic salmon pasta
Serves 1
Directions
- 1Bring a large pot of well-salted water to a boil.
- 2Cook fettuccine according to package instructions until al dente.
- 3Reserve 1/4 cup pasta water, then drain and set aside.
- 4Pat salmon filets dry.
- 5Rub with avocado oil, then season with paprika, garlic powder, oregano, kinders lemon garlic butter seasoning, salt, and pepper.
- 6Heat a large skillet over medium-high heat.
- 7Add avocado oil and butter.
- 8Sear salmon for 3–4 minutes per side until golden and cooked through, basting with the pan drippings.
- 9Remove and set aside.
- 10In the same skillet, reduce heat to medium.
- 11Add butter and let melt.
- 12Sauté shallot for about 3 minutes until softened, then add garlic and cook for 1-2 minutes until fragrant.
- 13Stir in lemon juice and heavy cream.
- 14Let simmer for 2–3 minutes until slightly thickened, then add lemon zest.
- 15Add seasonings and freshly grated Parmesan.
- 16Stir until smooth.
- 17Pour in reserved pasta water and mix until the sauce is well combined.
- 18Taste and adjust salt and pepper as needed.
- 19Add cooked pasta to the skillet and toss until evenly coated in the sauce.
- 20Garnish with fresh parsley and serve alongside the salmon.
Ingredients
- 4 Salmon fillets
- 1 tsp kinder’s lemon garlic butter seasoning
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp oregano
- 0 to taste Salt and pepper
- 1 tbsp butter
- 1 tbsp avocado oil
- 14 oz fettuccine
- 1.5 cups heavy whipping cream
- 0.25 cup lemon juice
- 0.25 cup pasta water
- 1 lemon, zested
- 3 tbsp butter
- 6 garlic cloves, minced
- 2 shallot, finely chopped
- 1 cup Parmesan cheese
- 1 heaping tsp garlic powder
- 1 heaping tsp kinders lemon garlic butter seasoning
- 1 tsp basil
- 1 tsp oregano
- 1 - 1/2 tsp red chili flakes
- 0 to taste Salt and pepper
- 0 fresh parsley
Equipment
large potlarge skillet
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