Description
A delicious and fresh twist on pasta featuring salmon and a lemon herb sauce.
Ingredients
Scale
- 8 ounces fettuccine or your preferred pasta
- 1 tablespoon avocado oil
- 2 salmon fillets (approximately 6 ounces each)
- Sea salt and freshly cracked black pepper to taste
- 1 cup homemade or store-bought lemon herb sauce
- 1 cup halved grape tomatoes
- 1/4 cup crumbled feta cheese
- Chopped parsley for garnish (optional)
Instructions
- Begin by boiling a large pot of salted water and cook the fettuccine according to the package directions until it reaches an al dente texture. Before draining, save about 1/2 cup of the pasta cooking water, then drain the pasta and keep it warm.
- In a large frying pan, warm the avocado oil over medium heat. Season the salmon fillets with sea salt and black pepper, then place them in the pan. Sear for about 4-5 minutes per side, or until the salmon is fully cooked and easily flakes apart. Once done, remove the salmon from the pan and let it rest.
- In the same frying pan, combine the drained pasta, lemon herb sauce, and grape tomatoes. Stir well, adding the reserved pasta water gradually until the sauce reaches your preferred consistency.
- Break the cooked salmon into large chunks and gently mix it into the pasta, ensuring it’s evenly distributed.
- Plate the pasta and finish with crumbled feta cheese and a sprinkle of chopped parsley for a fresh touch.
Notes
- For an extra layer of flavor, add a squeeze of fresh lemon juice before serving.
- Feel free to swap the salmon for grilled tofu or seared scallops for a different twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 60mg