Imagine transforming simple ingredients into a restaurant-worthy meal that will make your taste buds dance with delight! This Seared Salmon and Lemon Linguine is not just a recipe; it's a culinary adventure that brings together the rich, buttery texture of perfectly seared salmon and the bright, zesty notes of lemon-infused pasta. Whether you're looking to impress a date, treat yourself to a gourmet dinner, or simply elevate your weeknight cooking, this dish promises to be your new go-to recipe that looks and tastes like it came straight from a high-end Italian restaurant.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 8 oz linguine
- 1 lemon, zested and juiced
- 2 tbsp olive oil
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Start by gathering all your ingredients: 2 salmon fillets, 8 oz of linguine, 1 lemon (zested and juiced), 2 tbsp of olive oil, 1/4 cup of fresh parsley (chopped), and salt and pepper to taste.
- Bring a large pot of salted water to a boil over high heat. Once boiling, add the linguine and cook according to the package instructions until al dente, usually around 8-10 minutes.
- While the pasta is cooking, prepare the salmon. Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
- In a large skillet, heat 2 tbsp of olive oil over medium-high heat. Once the oil is shimmering, carefully add the salmon fillets to the pan, skin side down if applicable.
- Cook the salmon for about 4-5 minutes on the first side without moving it, until it develops a nice golden crust. Flip the fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Once the salmon is cooked, remove it from the skillet and set it aside on a plate to rest. In the same skillet, lower the heat to medium and add the zest and juice of the lemon, scraping up any browned bits from the bottom of the pan.
- Drain the cooked linguine, reserving a small cup of pasta water. Add the drained linguine to the skillet with the lemon sauce, tossing to combine. If the pasta seems dry, add a little reserved pasta water to achieve the desired consistency.
- Stir in the chopped parsley and season with additional salt and pepper to taste. Toss everything together until well combined.
- To serve, divide the lemon linguine between two plates and top each with a salmon fillet. Garnish with extra parsley and lemon wedges if desired.
- Enjoy your delicious seared salmon and lemon linguine!
Tips
- Pat your salmon fillets completely dry before seasoning to ensure a crispy, golden sear.
- Use medium-high heat when searing salmon to achieve a beautiful crust without overcooking.
- Don't move the salmon while it's cooking on the first side - this helps develop a perfect golden color.
- Reserve some pasta water before draining; it's liquid gold for creating a silky sauce.
- Fresh lemon zest and juice are key to bringing brightness to this dish - never substitute bottled juice.
- Let the salmon rest for a minute after cooking to keep it juicy and tender.
- For extra flavor, try adding a pinch of red pepper flakes to the lemon sauce for a subtle kick.
Nutrition Facts
Calories: 563kcal
Carbohydrates: 45g
Protein: 32g
Fat: 29g
Saturated Fat: 5g
Cholesterol: 70mg
