Pasta in Lemon Cream Sauce with Salmon

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!