20 Minute Lemon Salmon Pasta

20 Minute Lemon Salmon Pasta - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Easy 20 Minute Lemon Salmon Linguine in a Buttery Sauce. For A Delicious, Quick Meal!

This easy 20-minute lemon salmon pasta is perfect for those busy nights when you need a quick and delicious dinner.

Everyone loves this salmon pasta dish and it’s so quick to make. It takes just 15-20 minutes from the start to finish, which allows you the opportunity for some good old-fashioned relaxation time after dinner!

It’s made using linguine pasta and a fresh piece of salmon, that’s why it’s so delicious. The sauce is so tasty thanks to its complex flavour that’s achieved through carefully selected ingredients like shallots, capers, anchovies which give it some depth without being fishy, a little white wine and lemon juice. It then comes out silky smooth with butter that’s emulsified into meltingly deliciousness! You will love it.

Ingredients

¼ cup olive oil
2 tbsp butter
1 shallot
1 large piece of salmon (no skin)
4 anchovies
6oz - 170g Linguine
1 lemon
½ cup white wine
2 tbsp capers
1 handful of parsley
Salt and pepper

Steps

Step 1
Firstly, get your salted pasta water boiling.
Step 2
Secondly, your “mis en place” (Gathering of ingredients). Have your parsley chopped, shallot finely chopped, and lemon juiced all ready to use. Add pasta to your boiling salted water and cook al dente.
Step 3
Place a large frying pan over medium heat, and add the olive oil, chopped shallot, anchovies, capers and sweat ingredients until translucent.
Step 4
Meanwhile, poach the salmon in the pasta cooking water for 5 minutes. Remove and coarsely shred it, using a fork. Place in the pan along with the white wine and lemon juice, and bring to a simmer. Turn heat to very low, add the butter a piece at a time and slowly let it melt into the sauce, as you stir over very low heat.
Step 5
Add the drained al dente pasta directly to the pan. (You can use a little of the hot pasta water should the pasta absorb too much of the sauce). Mix well until silky smooth then add chopped parsley, give it a quick mix and serve on warm plates. Top with a little more chopped parsley, grated lemon zest.

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