Pasta In Lemon Cream Sauce With Salmon
From DetroitTokyo 13 years ago
- 25min to make
- Serves 4
Several weeks ago we went to a local restaurant that we've been to many times. They had a dish on special that sounded quite delicious but I was disappointed to find after ordering that it was bland and not very good at all. Read more I was determined to take the ingredients and turn them into what I thought they should be. The results were delicious! This would also be great tossed with crab meat/tuna fish/shrimp. See less
Ingredients
- 8 oz. short cut pasta (I used rotini) shopping list
lemon Cream Sauce
- 1 medium shallot, diced shopping list
- 1-2 garlic cloves, minced shopping list
- 1 tbsp butter shopping list
- 1-2 tbsp lemon juice (depending on how tart your lemon is and your personal tastes) shopping list
- 1 tbsp lemon zest shopping list
- 1 1/2 cups chicken or vegetable stock shopping list
- 1/2 cup dry white wine (or additional stock) shopping list
- 1 cup half & half shopping list
- 2 tbsp cream cheese shopping list
- salt and pepper to taste shopping list
- cornstarch if needed for thickening (I used about 2 tsp) shopping list
salmon
- 4 salmon fillets, 4-6 oz. each shopping list
- sea salt and pepper to taste (freshly ground if possible) shopping list
- olive oil spray shopping list
vegetables
- 1 leek, well cleaned & trimmed - white and light green parts only - cut in half & sliced (about 2 cups) shopping list
- 1 medium zucchini. diced (about 3 cups) shopping list
- 4 cups packed baby arugula shopping list
- 1 tbsp butter shopping list
- salt & pepper to taste shopping list
How to make it
- Preheat oven to 425F. Line a baking sheet with foil.
- Salt 2-3 quarts of water and bring to a boil. Cook pasta al dente.
Lemon Cream Sauce
- Heat butter in a medium sauce pan over medium heat. Add shallot and saute, stirring occasionally, for 3-4 minutes. Add garlic and continue to saute, stirring occasionally, for 2-3 minutes. Be careful not to let garlic brown too much, turn heat down if needed. Add lemon juice, zest, chicken stock and wine and stir. Bring to a boil and reduce to simmer until reduced by half, about 10-12 minutes. Stir in cream and cream cheese and continue to simmer for about 5 minutes. Season with salt and pepper. Add cornstarch if needed, whisking well to incorporate.
Salmon
- Place salmon fillets on lined baking sheet. Spray generously with olive oil (or brush on if you don't have spray). Season to taste with salt & pepper. Place in oven and cook for about 10 minutes or until fish flakes with a fork.
Vegetables
- Heat butter in a medium skillet over medium heat. Add zucchini and leeks and saute, stirring occasionally, for about 5 minutes. Add arugula, salt and pepper and toss just until wilted See Photo. Remove from heat.
- To serve, toss pasta and vegetables with sauce See Photo. Divide into portions. Serve each with salmon on top or along side. Enjoy!
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