Best Salmon And Lemon Pasta Recipes

CREAMY PASTA WITH SMOKED SALMON, ARUGULA AND LEMON

Steps:

• Bring a large pot of salty water to a rolling boil. Add the pasta. While it cooks, combine in a large serving bowl the yogurt, salmon, garlic, lemon zest and juice, arugula and dill. Just before the pasta is finished cooking, scoop out 1/2 cup pasta water and reserve.
• Drain the pasta and slide it into the bowl. Using two spoons, toss the pasta and sauce as you would a salad. If the sauce is too thick, add a little of the reserved pasta water. Season to taste with salt and grind a generous amount of pepper on top.

ASPARAGUS AND SMOKED SALMON PASTA IN LEMON PISTACHIO VINAIGRETTE

Steps:

• Cook the farfalle in 1/2 tbs salted water, according to the package directions for time.
• Prepare the vinaigrette.
• When the pasta is done, run it under cold water and pat dry with paper towels, then toss it with the vinaigrette.
• Cut the stems from the asparagus and boil or steam the asparagus for a minute or two, depending on thickness.
• Cut the salmon into strips and put them in the bowl with the pasta.
• Run the cooked asparagus under cold water until cool and cut into 1/2 to 1 inch pieces and add to the pasta, tossing the salad again.
• Top with chopped parsley and refrigerate for several hours.
• Remove and let it come to room temperature and serve.

SALMON AND LEMON PASTA

Steps:

• Heat oil in a 12 inch skillet over medium-high heat. Add shallot and garlic, cook one minute.
• Season the salmon with salt and pepper. Place in the skillet and cook 5 minutes. Turn the salmon and add the white wine, cover and cook an additional 5 minutes.
• Remove salmon and cover to keep warm. Reduce heat to a simmer and zest the lemon into the skillet. Halve and squeeze the juice from the lemon into the skillet. Allow to simmer until reduce slightly, roughly 5 minutes.
• Salt and pepper to taste. Stir in the parsley and toss the pasta into the sauce until completely coated.

LEMON, SALMON AND RICOTTA PASTA

Steps:

• Cook the pasta in a large pan of salted boiling water for 10-12 minutes, or until al dente; drain thoroughly and return the pasta to the pan.
• Combine the lemon zest, lemon juice, oil and parmesan in a small bowl; pour the lemon mixture over the pasta and toss to combine; add the ricotta, basil, parsley and smoked salmon and toss gently until combined.
• Spoon the pasta into 6 serving bowls and serve with a side salad and warm crusty rolls.

SPINACH AND SMOKED SALMON PASTA SALAD WITH LEMON CREAM DRESSING

Steps:

• Cook the fusilli in boiling, salted water until just done, about 13 minutes. Drain, rinse with cold water and drain thoroughly. In a large bowl, toss the pasta with the oil. Add the smoked salmon, spinach, onion, parsley, chives and dill. Whisk the lemon juice with the heavy cream, salt and pepper. Pour over the salad and toss.

SALMON WITH BOW TIE PASTA LEMON AND ONION

Steps:

• In a small bowl combine sour cream, lemon juice and parsley. Stir well. Divide mixture into two portions. Set aside.
• In a large skillet heat 2 tbsp olive oil. Add onions and sautee until onions become tender about 5 minutes. Spread out onions to cover all of bottom of skillet.
• Place salmon fillets on top of onions, in single layer. Sprinkle salmon fillets with 1 tbsp of creole seasonings. Place lemon slices on top of salmon. Cover and simmer fish on low for 10minutes. (be careful not to burn onions).
• Meanwhile cook pasta as directed. Drain. Add 2 tbsp of olive oil, one portion of sour cream mixture, 1 tsp creole seasonings and green onions and toss.
• Plate meal with pasta on bottom of plate. Then top with salmon slice with onions and lemon. Drizzle the top of salmon with remaining portion of sour cream sauce.
• Garnish with parsley.
• Serve.

LEMON AND SALMON ROE PASTA

Steps:

• Fill a 6-quart kettle three fourths full with salted water and bring to a boil for pasta.
• In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted. Stir in zest, lemon juice, and pepper to taste. Remove skillet from heat and cover to keep sauce warm.
• Cook pasta in boiling water, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in a colander. Add pasta, roe, dill, and salt to taste to sauce and cook over moderate heat, tossing, a minute, or until just heated through.

BEET PASTA WITH LEMON CREAM SAUCE AND SALMON

Steps:

• Directions for Beet Pasta: Chop off the beet greens (if they are still attached.) Place the beets in a medium saucepan, add enough water to cover, and bring to a boil. Simmer beets on medium heat for 45 - 60 minutes, or until the skins can be rubbed off with your fingers. To test one, fish one of the beets out of the pot with a pair of tongs and run it under cold water until it's cool enough to handle. Remove the skins (they should rub off easily using your fingers.) Once beet is cooked and skinned, use a spiralizer to create beet pasta. Set aside.
• Directions for Lemon-Creme Sauce: Add coconut oil to a medium saucepan over low-medium heat. Add the onion and sauté for 5 minutes. Add the garlic cloves and sauté for an additional minute. While onion is cooking, steam the cauliflower florets for 5 minutes or until tender. Once cauliflower is tender, add the onions, garlic, cauliflower, lemon juice, zest, coconut milk, sea salt, black pepper, and cumin to a blender and process until smooth. Set aside.
• Directions for Broiled Salmon: Preheat the broiler. Line a sheet pan with foil. Mix cumin, paprika, mustard powder, garlic powder, and salt together. Sprinkle spice mixture over salmon. Lay flat on sheet pan. Broil the salmon for 7 minutes, or until the salmon is flaky and cooked through and the internal temperature has reached at least 135 degrees Fahrenheit.
• Divide beet pasta between two plates. Add the blended sauce back to the saucepan. Simmer for 1 minute then serve hot over beet pasta. Top with broiled salmon and garnish with fresh herbs, if desired.