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Pasta in Lemon Cream Sauce with Salmon

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Level: Easy

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Description

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. 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.

Ingredients

  • FOR THE LEMON CREAM SAUCE:
  • 1 Tablespoon Butter
  • 1  Shallot, Diced
  • 2 cloves Garlic, Minced
  • 2 Tablespoons Lemon Juice (or To Your Taste)
  • 1 Tablespoon Lemon Zest
  • 1-½ cup Chicken Or Vegetable Stock
  • ½ cups Dry White Wine (or Additonal Stock)
  • 1 cup Half-and-half
  • 2 Tablespoons Cream Cheese, Softened
  • Salt And Pepper, to taste
  • 2 teaspoons Cornstarch Mixed With A Splash Of Water
  • FOR THE SALMON:
  • 4  Fillets Salmon, 4-6 Ounces Each
  • Sea Salt & Pepper, To Taste
  • Olive Oil Cooking Spray
  • FOR THE VEGETABLES:
  • 1 Tablespoon Butter
  • 1 whole Leek, Well Cleaned And Trimmed – White And Light Green Parts Only – Cut In Half Lengthwise And Sliced (about 2 Cups)
  • 1  Zucchini, Diced
  • 4 cups Packed Baby Arugula
  • Salt And Pepper, to taste
  • FOR THE ASSEMBLY:
  • 8 ounces, weight Short Cut Pasta (I Used Rotini)

Preparation

Preheat oven to 425 F. Line a baking sheet with foil.

Salt 2-3 quarts of water and bring to a boil. Cook pasta according to package instructions for al dente. When it’s done, drain it and set aside.

For the Lemon Cream Sauce:

Heat butter in a medium sauce pan over medium heat. Add shallot and saute it for 3-4 minutes, stirring occasionally. Add garlic and continue to saute, stirring occasionally, for 2-3 minutes. Be careful not to let the 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 half-and-half and cream cheese and continue to simmer for about 5 minutes. Season with salt and pepper. Add cornstarch if needed, whisking well to incorporate.

For the salmon:

Place salmon fillets on a parchment paper-lined baking sheet. Spray generously with olive oil baking spray (or brush on some oil if you don’t have spray). Season to taste with salt and pepper. Place in oven and cook for about 10 minutes or until fish flakes with a fork. When it’s done, remove from the oven and set aside.

For the 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 arugula is wilted. Remove from heat.

To serve, toss pasta and vegetables with sauce. Divide into portions. Serve each with salmon on top or alongside. Enjoy!

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