Creamy Lemon and Fresh Tomato Salmon Pasta
4 ounces uncooked spaghetti (or other pasta)
1/2 pound fresh salmon
1/4 teaspoon Italian seasoning or to taste
Salt & pepper
1 tablespoon olive oil
1 tablespoon butter
1/2 cup freshly grated parmesan cheese
2 medium tomatoes chopped
3/4 cup heavy/whipping cream
Juice and zest of 1/2 medium lemon (about 1 tbsp juice)
3 cloves garlic minced
1 teaspoon Dijon mustard
Chopped parsley (optional)
Boil a salted pot of water and cook pasta al dente according to package directions.
Sprinkle both sides of the salmon with Italian seasoning and salt & pepper, to taste.
Add oil and butter to a skillet on medium heat. Sear salmon for 3 minutes/side. Remove salmon from pan and set aside.
Add the tomato, cream, lemon juice and zest, garlic, and Dijon mustard. Stir until smooth and cook for 2 minutes, then stir in the parmesan.
Add the salmon back into the pan and use a spoon to break it up into smaller pieces. Reduce heat to medium-low and cover. Cook for another 4-5 minutes, or until the salmon is cooked through. Season with more salt and pepper if needed.
Once the pasta is cooked, toss it with the sauce. Serve with parsley and some extra grated parmesan cheese if desired.
Notes: Not recommended to substitute the cream with half-and-half or milk because the sauce is likely to curdle due to the amount of citrus in this recipe.
Prep Time5 minutes Cook Time15 minutes Total Time20 minutes