Ingredients:
- 12 oz (340 g) pasta
- 2 salmon fillets (about 6 oz or 170 g each), skin removed
- ¼ cup Lemon Premium Olive Oil, plus extra for drizzling
- 4 cloves garlic, minced
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- ½ cup chicken or vegetable broth
- ½ cup heavy cream
- Salt and pepper to taste
- Fresh basil, chopped, for garnish
- Lemon wedge for garnish (optional)
- Parmesan cheese, grated, for serving (optional)
Instructions:
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving about 1 cup of pasta water.
- While the pasta cooks, season the salmon with salt and pepper. Heat a few tablespoons of lemon EVOO in a skillet over medium-high heat. Add the salmon and cook for about 3-4 minutes per side, or until fully cooked and easily flaked with a fork. Remove from the skillet, break into bite-sized pieces, and set aside.
- In the same skillet, add a bit more lemon EVOO and the minced garlic. Sauté on medium heat for about 1 minute until fragrant but not browned.
- Pour in the lemon juice and zest, and let it simmer for a minute to reduce slightly.
- Add the broth and continue to simmer for another 2-3 minutes.
- Lower the heat and stir in the heavy cream, cooking for an additional minute to warm through. Season with salt and pepper to taste.
- Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add a bit of the reserved pasta water until you reach the desired consistency.
- Gently fold in the cooked salmon, being careful not to break the pieces too much.
- Serve the pasta with a generous drizzle of lemon EVOO, fresh basil, lemon wedge, and grated Parmesan cheese if desired.