Ingredients

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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  • Good4U 2 years ago
    Superb Post! Loving your avatar.:-)
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  • sosousme 2 years ago
    Don't you just hate it when that happens? Sounds like you took it to a new level...
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  • notyourmomma 2 years ago
    Love the avatar, how funny. Great dish....nice job doing the secret recipe deconstruct.
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  • mrpiggy 2 years ago
    That looks fantastic, DT. What a great pic. Thanks for sharing this
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  • optimistic1_2 2 years ago
    Great Post! I hate going to a restaurant and paying good money, knowing you could have better at home, good for you, on taking on the challenge of a restaurant meal gone bad, and making it awesome!
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