Creamy Salmon Piccata and Pasta
We have been on the go for all of December and tonight I felt like a comfort salmon dish. I am starting HEWfit in a few weeks and decided salmon and pasta was a perfect dinner for us. As an Italian pasta was always a frequent visitor but over the past several years it makes a rare appearance. When we do eat pasta it's a small amount. Tonight the salmon will be the star but it will be yummy for us to enjoy!
Go ahead and give this recipe a try! I bet it would also be great with spaghetti squash too.
Ingredients
- 1/2 pound of your favorite pasta
- 1 pound fresh salmon
- 1/4 cup all purpose flour plus more
- 1 teaspoon kosher salt
- 1/2 - 3/4 teaspoon freshly ground pepper
- Olive oil and Unsalted butter
- 1 clove garlic, minced
- 1 cup low-sodium chicken broth
- 1/2 cup milk or cream
- 1/4 cup parmesan cheese
- 1 lemon, 1/2 juiced and the other sliced
Directions
Boil water then add about 1 tablespoon of salt. Cook pasta to the directions on the box less 2 minutes. Drain and set aside.
Take salmon and slice into desired pieces. Season both sides with salt and pepper then lightly coat with flour. Set aside.
Heat a large sauté pan over medium high heat. Add in 1 tablespoon of oil and 1 tablespoon of unsalted butter. Once the butter has melted and starts to bubble add salmon to the pan. Cook each side for 3 minutes. Transfer to a plate and cover with foil.
In the same pan add in 2 tablespoons of unsalted butter and garlic over medium heat. When butter melts add in 2 tablespoons of flour. Mix together until it is almost solid and a light brown color. Whisk in chicken broth and milk then bring to a boil. Reduce to simmer then whisk in parmesan cheese. Season with 1/2 teaspoon of salt and pepper. Add pasta into the pan then top with salmon and capers. Let cook for about 4 minutes to warm through then top with lemon slices. Enjoy