- 2 salmon fillets (about 6 oz each), skin removed
- 8 oz linguine
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- Juice of ½ lemon
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper, to taste
- Optional: grated Parmesan, fresh parsley, or red pepper flakes for garnish
Preparation:
- Cook linguine according to package directions until al dente. During the last 2 minutes of cooking, add asparagus to the boiling pasta water. Drain and set aside.
- Season salmon with salt and pepper. In a large skillet over medium heat, heat olive oil and 1 tablespoon butter.
- Sear salmon fillets for 3–4 minutes per side, or until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, melt remaining butter. Add garlic and sauté for 1–2 minutes until fragrant.
- Add lemon juice and zest, stirring to combine.
- Return pasta and asparagus to the skillet and toss to coat in garlic butter.
- Flake the salmon gently into chunks and fold into the pasta mixture.
- Serve warm, garnished with Parmesan, parsley, or red pepper flakes as desired.
Serving and Storage Tips: Serve immediately for the freshest flavor. Pair with a crisp white wine or a light salad. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of broth or water to loosen the sauce.
Variants:
- Creamy Version: Stir in ¼ cup heavy cream or cream cheese for a rich twist.
- Whole Grain Option: Use whole wheat or gluten-free linguine.
- Vegetarian Adaptation: Substitute salmon with mushrooms or chickpeas.
FAQ:
- Can I use frozen salmon? Yes, just ensure it’s fully thawed and patted dry before cooking.
- Is this dish spicy? Not unless you add red pepper flakes—feel free to adjust heat to your taste.
- Can I make this dairy-free? Yes, use a plant-based butter alternative and skip the cheese garnish.
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