This delightful dish combines tender salmon fillets with angel hair pasta, fresh arugula, and a rich lemon-Parmesan sauce. It’s quick to prepare and perfect for a weeknight dinner or a special occasion. The brightness of the lemon complements the creamy sauce, while the arugula adds a peppery freshness, making each bite deliciously satisfying.
Preparation Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Ingredients
- Salmon Fillets: 6 (2 ½ to 3 ounces each, about 1 to 1 ¼ pounds total), preferably wild-caught King or Sockeye
- Kosher Salt: 2 ¼ teaspoons, divided
- Black Pepper: 1 teaspoon, divided
- Extra Virgin Olive Oil: 2 tablespoons, divided
- Unsalted Butter: 4 tablespoons, divided
- Minced Shallot: 1 tablespoon
- Garlic Cloves: 4, minced
- Dry White Wine or Seafood Stock: 1 cup
- Lemon Juice and Rinds: From 2 lemons (1/3 to 1/2 cup juice)
- Angel Hair Pasta: 1 pound
- Heavy Cream: 2 cups
- Arugula: 5 ounces (4 packed cups)
- Freshly Grated Parmesan Cheese: 1 cup
Directions
- Warm Your Oven: Set the oven to its lowest setting (about 150°F) to keep the salmon warm once cooked.
- Boil Pasta Water: Bring a large pot of salted water to a boil.
- Season the Salmon: Rub both sides of the fillets with 1 teaspoon of salt and ½ teaspoon of pepper.
- Sear the Salmon: Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Sear the salmon fillets skin-side up for about 3 minutes until the flesh turns opaque. Flip and cook for another 3 minutes, then transfer to a sheet pan and place in the oven.
- Cook the Shallot: In the same pan, heat the remaining oil and 2 tablespoons of butter. Sauté the shallot and garlic for about 3 minutes until fragrant.
- Deglaze the Pan: Pour in the wine and lemon juice, scraping up any browned bits. Add the lemon rinds and bring to a boil. Reduce the sauce by half (3 to 4 minutes).
- Cook the Pasta: Once the water is boiling, add the pasta and cook for 4 to 5 minutes until al dente. Drain the pasta.
- Finish the Sauce: Remove the lemon rinds from the pan, reduce heat, and stir in the heavy cream and remaining butter. Let simmer, then add the arugula, stirring until wilted. Mix in the Parmesan cheese and season to taste.
- Combine Pasta and Sauce: Add the drained pasta to the sauce and toss to coat.
- Serve: Remove salmon from the oven and place it on top of the pasta. Serve immediately.
Serving Suggestions
- Pair with a crisp white wine or sparkling water.
- Serve with a light salad or garlic bread for a complete meal.
Cooking Tips
- Use high-quality olive oil for better flavor.
- Ensure your salmon is fresh for the best taste and texture.
- Don’t overcook the salmon; it should remain moist and tender.
Nutritional Benefits
- Salmon is rich in omega-3 fatty acids, beneficial for heart health.
- Arugula provides vitamins A, C, and K, as well as calcium and iron.
Dietary Information
- Gluten-Free Option: Use gluten-free pasta.
- Dairy-Free Option: Substitute cream and butter with coconut cream and dairy-free butter.
Nutritional Facts (per serving)
- Calories: 540
- Protein: 35g
- Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugars: 1g
- Fat: 24g
- Saturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 500mg
Storage
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop.
Why You’ll Love This Recipe
- Quick and easy to prepare, making it perfect for busy weeknights.
- The combination of flavors is refreshing and satisfying.
- A gourmet dish that impresses without requiring hours in the kitchen.
Conclusion
Angel Hair Pasta with Salmon, Arugula, and Creamy Lemon-Parmesan Sauce is a culinary delight that balances richness with freshness. It’s an excellent way to enjoy a gourmet meal at home, showcasing vibrant flavors and wholesome ingredients. Perfect for any occasion, this dish will leave your guests asking for seconds!
Frequently Asked Questions
- Can I use frozen salmon?
Yes, just make sure it’s thawed completely before cooking. - Can I use a different type of pasta?
Absolutely! Any pasta shape can work, but cooking times may vary. - What can I substitute for white wine?
Use seafood stock or a mixture of chicken broth and lemon juice. - How do I prevent the pasta from sticking?
Stir the pasta immediately after adding it to boiling water. - Can I prepare this dish ahead of time?
It’s best enjoyed fresh, but you can prep ingredients in advance. - What can I use instead of arugula?
Baby spinach or kale can be good alternatives. - How can I make this dish spicier?
Add red pepper flakes when sautéing the shallot and garlic. - Is there a non-dairy cream substitute?
Yes, coconut cream or cashew cream works well. - Can I add vegetables?
Yes, asparagus or peas would be great additions. - What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the flavors beautifully.