BAKED LEMON-BUTTER SALMON WITH PASTA

Baked Lemon-Butter Salmon with Pasta image

This is a super simple meal that is largely hands off. The bright lemon pairs beautifully with the tender garlicky salmon on a bed of pasta. Garnish liberally with some Parmesan cheese if desired!

Provided by Rebekah Rose Hills

Time 30m

Yield 2

Number Of Ingredients 10

Ingredients

salt and freshly ground black pepper to taste
1 (8 ounce) salmon fillet
1 medium lemon, halved, divided
1 tablespoon garlic, minced
2 tablespoons butter, cut into pieces, divided
4 ounces dry fettuccine pasta
1 tablespoon olive oil
½ tablespoon dried parsley
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

Preheat the oven to 390 degrees F (200 degrees C).
Lightly salt and pepper salmon fillet on both sides, and place in a 2-quart baking dish. Squeeze 1 lemon half over the salmon, then sprinkle with minced garlic and 1/2 of the butter pieces.
Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, about 15 minutes.
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
When salmon is cooked, break apart into large chunks (it will break apart a little further when you toss it with the pasta.)
Add cooked pasta to the baking dish with the salmon. Drizzle pasta and salmon with olive oil, and add remaining butter pieces. Zest the remaining lemon half and add to the pasta, then squeeze juice from the zested lemon into the pasta as well. Add parsley, salt, and pepper.
Toss everything gently until pasta is well coated in the pan juices and everything you have added in, and salmon is evenly distributed amongst the pasta. Taste and adjust seasonings if necessary. Add a touch more butter or oil if needed, if your pasta is too dry.

Nutrition Facts : Calories 534.8 calories, Carbohydrate 46.9 g, Cholesterol 92.7 mg, Fat 26.8 g, Fiber 4.4 g, Protein 30.6 g, SaturatedFat 9.6 g, Sodium 427.8 mg, Sugar 1.9 g