Salmon And Lemon Pasta Food

SMOKED SALMON SPAGHETTI WITH CHILLI & LEMON

Steps:

• Cook the spaghetti for 10 mins or following pack instructions until al dente.
• Meanwhile, heat the oil in a wok or large frying pan and briefly fry the chilli to soften it.
• Drain the spaghetti, reserving a little of the water, then tip into the wok and, using 2 wooden spoons, toss in the chilli oil until well mixed. Add the salmon, lemon zest and chives or onions, then toss again. Season and add lemon juice to taste.

LIGHT LEMON GARLIC PASTA WITH SALMON

Steps:

• Cook the pasta according to package directions.
• Meanwhile, season salmon with salt and pepper to taste and bake at 350 degrees F for 15-20 minutes, depending on thickness.
• Once the pasta is cooked, drain and toss with garlic, olive oil, basil and season with salt and pepper to taste.
• Add lemon juice, zest and capers to the pasta and toss to mix.
• Flake the salmon into bite-size pieces.
• Gently toss salmon with the pasta.
• Dish and serve hot topped with freshly grated or shaved Parmesan cheese.

SALMON PASTA SALAD WITH LEMON & CAPERS

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the rapeseed oil in a frying pan, add the pepper, cover and leave for about 5 mins until it softens and starts to char a little. Stir, then push the pepper to one side and add the salmon. Cover and fry for 8-10 mins until just cooked.
• Meanwhile, mix the lemon zest and juice in a large bowl with the garlic, shallot, capers and olives.
• Add the cooked pepper and salmon to the bowl. Drain the pasta and add it too, with black pepper and the olive oil. Toss everything together, flaking the salmon as you do so. If eating now, toss through the rocket; if packing a lunch, leave to cool, then put in a container with the rocket on top and mix through just before eating.

CREAMY LEMON SALMON PASTA RECIPE

Steps:

• Bring a large pot of water to boil and then add a generous amount of salt.
• Add the spaghetti and cook until al dente.
• Once the pasta has cooked, reserve a cup of the cooking water and drain.
• Cut the salmon into bite-sized pieces and season with salt and black pepper.
• Melt the butter and olive oil in a large nonstick pan or skillet over medium-high heat.
• Add the salmon and sauté for 2 minutes over high heat until a crust has formed and the salmon is almost cooked.
• Remove the salmon to a warmed plate, squeeze over the juice of half a lemon, add the black pepper, tent it with foil and set aside.
• Pour the heavy cream into the skillet the salmon was cooked in.
• Add the zest of one lemon and the juice of the remain 1 1/2 lemons.
• Bring to a simmer and cook for 2 minutes until thickened.
• Season with salt.
• Add 1/4 cup of the pasta cooking water to the sauce and allow to simmer.
• Add in the drained pasta and stir gently to coat the pasta in the sauce.
• Add more cooking water if required.
• Stir in the cooked salmon and serve sprinkled with parsley.

LEMON-GARLIC PASTA WITH SALMON

Steps:

• Cook pasta according to package directions. Drain, reserving 1/2 cup cooking water.
• Combine oil, garlic, anchovy paste, crushed red pepper, lemon zest and lemon juice in a large skillet. Heat over medium-high heat until sizzling, about 3 minutes. Add the reserved water, the pasta, salmon, parsley and salt. Cook, stirring, until the sauce coats the pasta, about 2 minutes. Serve topped with breadcrumbs.

WHOLE-WHEAT SPAGHETTI WITH LEMON, BASIL, AND SALMON

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
• Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
• Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

SALMON AND VEGGIE LINGUINI - "SAL MONGUINI"

Steps:

• Preheat a gas grill to medium-high heat or prepare a charcoal grill with a medium-hot fire.
• Spray a 12- by 12-inch square of heavy-duty aluminum foil with cooking spray. Place the salmon, skin-side down, on the center of the foil. Sprinkle the salmon with salt and pepper and sprinkle the Italian seasoning and coriander over the top. Put 1 tablespoon of butter on top of each fillet and place 2 half slices of lemon on each. Wrap the salmon tightly in the foil, place on the grill, and cook for 10 minutes.
• Remove the salmon from the grill and open the foil packet to allow the steam to escape. Let stand until cool enough to handle. Reserving any cooking liquid in the foil packet, transfer the salmon to a small bowl and using a fork, flake it into large pieces; discard the skin.
• Meanwhile, bring a large pot of salted water to a boil and cook the linguini until al dente, according to the package instructions. Put the peas in a large mixing bowl, drain the pasta and pour it over the peas in the bowl. (The heat from the pasta will cook the peas.) Add the reserved cooking liquid from the salmon to the bowl along with the tomatoes, capers and lemon zest.
• In a small bowl, whisk the lemon juice, olive oil and mustard together until thick and emulsified; pour the dressing over the pasta and toss well to coat. Add the flaked salmon and dill, and toss gently until combined. Taste and adjust the seasoning, if necessary.
• Transfer the pasta to a serving platter, garnish with chopped parsley and lemon slices, and serve immediately.

SALMON PASTA IN LEMON GARLIC CREAM SAUCE

Steps:

• Preheat oven to 400 degrees F. Cook pasta in salted water according to package directions until al dente. Reserve 1 cup pasta water before draining pasta. Toss drained pasta with a drizzle of olive oil to keep it from sticking. Set aside.
• Add salmon to a piece of foil skin side down and fold foil up around salmon to create a boat (don't cover); place on a baking sheet. Rub salmon with seasonings, drizzle with lemon juice then top with butter.
• Line the remaining pan with foil (optional for easy cleanup). Add broccoli and drizzle with 1 ½ tablespoons olive oil and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Toss to coat then spread into an even layer. Bake broccoli and salmon at 400 degrees F for 12-15 minutes or until salmon is almost opaque throughout (internal temp of 125-135 degrees F) and easily flakes with a fork.
• Meanwhile, melt butter in olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds. Sprinkle in flour and cook, while stirring for 1 minute.
• Turn heat to low and slowly whisk in chicken broth, heavy cream, pesto, and salt stirring constantly until smooth. Increase heat to medium high and bring the sauce to a simmer. Simmer until thickened, stirring often, approximately 3-5 minutes. Reduce heat to low and stir in lemon juice followed by Parmesan cheese until melted.
• Stir pasta and broccoli into the sauce until well combined. Flake salmon into large chunks and toss with pasta (it will break up more when tossing), adding additional reserved pasta water or heavy cream if needed to reach desired consistency. Taste and season with additional salt, pepper and/or lemon juice to taste.

BAKED LEMON-BUTTER SALMON WITH PASTA

Steps:

• Preheat the oven to 390 degrees F (200 degrees C).
• Lightly salt and pepper salmon fillet on both sides, and place in a 2-quart baking dish. Squeeze 1 lemon half over the salmon, then sprinkle with minced garlic and 1/2 of the butter pieces.
• Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, about 15 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• When salmon is cooked, break apart into large chunks (it will break apart a little further when you toss it with the pasta.)
• Add cooked pasta to the baking dish with the salmon. Drizzle pasta and salmon with olive oil, and add remaining butter pieces. Zest the remaining lemon half and add to the pasta, then squeeze juice from the zested lemon into the pasta as well. Add parsley, salt, and pepper.
• Toss everything gently until pasta is well coated in the pan juices and everything you have added in, and salmon is evenly distributed amongst the pasta. Taste and adjust seasonings if necessary. Add a touch more butter or oil if needed, if your pasta is too dry.

LEMON DILL SALMON PASTA

Steps:

• Boil a salted pot of water for your pasta. Cook it al dente according to package directions. I suggest starting the sauce once the water's boiling.
• Season the salmon with salt & pepper and coat it in the flour.
• Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the salmon and cook it for 2 minutes/side, then take the fish out of the pan and set it aside.
• Add the chicken broth, lemon juice, and garlic to the pan. Let it bubble for about 30 seconds. Reduce the heat to medium.
• Add the cream, dill, and salmon back into the pan. Break the fish up with your spoon into bite-size pieces. Cook it for a few more minutes until it's cooked through and the sauce has reduced and thickened a bit.
• Drain the pasta and add it to the skillet. Toss it & serve immediately with parsley and parmesan cheese if desired.

LEMON PASTA WITH SALMON

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat 2 tablespoons butter and 2 tablespoons oil in a large skillet over medium heat. Add onion to melted butter mixture and saute until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Add salmon and cook until heated through, about 3 minutes.
• Drain pasta and add to the skillet. Stir in parsley and lemon zest. Add lemon juice and season with salt and pepper. Add remaining oil and butter and mix until glossy.

SALMON AND LEMON PASTA

Steps:

• Heat oil in a 12 inch skillet over medium-high heat. Add shallot and garlic, cook one minute.
• Season the salmon with salt and pepper. Place in the skillet and cook 5 minutes. Turn the salmon and add the white wine, cover and cook an additional 5 minutes.
• Remove salmon and cover to keep warm. Reduce heat to a simmer and zest the lemon into the skillet. Halve and squeeze the juice from the lemon into the skillet. Allow to simmer until reduce slightly, roughly 5 minutes.
• Salt and pepper to taste. Stir in the parsley and toss the pasta into the sauce until completely coated.

CREAMY SMOKED SALMON PASTA

Steps:

• Bring a pot of salted water to a boil and cook pasta until just shy of al dente. Drain, reserving some pasta water.
• While the water is boiling, melt the butter in a large skillet over medium heat. Add the salmon, lemon juice, half of the lemon zest, and half of the chives. Cook for a few minutes, stirring occasionally. Stir in the cream and cook over low heat (the cream should be at a simmer) for about 5 minutes.
• Add the drained pasta to the cream mixture. Cook for a few minutes, tossing to coat. Taste for seasoning. If the pasta looks a little dry, add pasta water a tablespoon or two at a time until it is creamy enough.
• Serve immediately, topped with the remaining chives and lemon zest.

LEMON, SALMON AND RICOTTA PASTA

Steps:

• Cook the pasta in a large pan of salted boiling water for 10-12 minutes, or until al dente; drain thoroughly and return the pasta to the pan.
• Combine the lemon zest, lemon juice, oil and parmesan in a small bowl; pour the lemon mixture over the pasta and toss to combine; add the ricotta, basil, parsley and smoked salmon and toss gently until combined.
• Spoon the pasta into 6 serving bowls and serve with a side salad and warm crusty rolls.

CREAMY SALMON PASTA

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Put the salmon fillets skin-side down on a baking-paper-lined tray, season well and put into the oven for 12-15 minutes or until cooked through.
• Meanwhile, cook the pasta following pack instructions until al dente, then drain, reserving some of the pasta water.
• In a small bowl, mix together the parmesan, crème fraîche, lemon zest and juice, black pepper, three-quarters of the parsley and some seasoning.
• Tip the pasta back into the pan with the sauce from the bowl and toss to combine, adding a splash of pasta water to create a sauce.
• Divide between two bowls, flake over the salmon and top with the remaining parsley.