Dill Lemon Salmon Pasta (Printable Version)
# What You'll Need:
→ Pasta
01 -
8 ounces fettuccine or spaghetti noodles
→ Seafood
02 -
Two boneless salmon pieces, about 6 ounces each
→ Aromatics and Seasoning
03 -
Chopped fresh dill, 2 tablespoons
04 -
Juice from half a lemon, about 2 tablespoons
05 -
A couple pinches sea salt
06 -
Some freshly ground black pepper
07 -
2 tablespoons olive oil, extra virgin
08 -
2 garlic cloves, finely minced
# Steps to Follow:
01 -
Once everything’s mixed up, add more salt or pepper if you want. Spoon into dishes right away. Toss on some more fresh dill for color if you’d like.
02 -
Gently mix in your cooked pasta with the dill and a squeeze of lemon juice. Take the salmon you cooked earlier and flake it in big pieces right into the pan. Fold it all together so the flavors combine.
03 -
With the skillet still warm, toss in your minced garlic. Let it sizzle for around a minute, just until it smells really good. Careful not to let it burn.
04 -
Sprinkle both sides of your salmon with pepper and salt. Warm up some extra virgin olive oil in a big pan over medium heat. Set down the salmon fillets and let them cook for about 4-5 minutes a side till they’re tender and come apart easily. Pull from heat and put them aside.
05 -
Grab a big pot, fill it with water, add salt, and bring it to a rolling boil. Drop in your fettuccine or spaghetti. Let it cook about 8–10 minutes till it’s firm but tender. Drain well and set it aside.
# Additional Tips:
01 -
Chop up your dill and squeeze your lemon just before you toss them in for fresher taste.
02 -
Hang onto a bit of your pasta water — it can help loosen the sauce if it gets too thick.