INGREDIENTS
- 1 lbs pasta such as tagliatelle, fettuccine or lasagna noodles cooked and then sliced into three pieces.
- 1 shallot
- 1 clove garlic
- 1 tbsp butter
- 7oz salmon fillet, skin removed, sliced and then cut into cubes or nuggets
- 1/2cup of chicken broth
- 1cup double/heavy cream
- 2cups mixed greens such as spinach, arugula, watercress
- ½ lemon, zest and 1 tbsp juice
- ¼ tsp of seasoning salt
- 1 tbsp fresh parsley, chopped
INSTRUCTIONS
- Cook the pasta in a large pot of salted boiling water according to package instructions.
- While the pasta is cooking remove the skin from salmon fillet, check for residual bones, remove if any found and cut into bite-sized pieces. Season with seasoning salt and pepper and sear on all sides in 1 tbsp of butter in a large pan until cooked all the way through. It won't take longer than 2-3 minutes. Remove to a separate plate.
- To the same pan add 1 tbsp olive oil, chopped shallots and minced garlic and saute over low heat for 1-2 minutes, turn the heat to medium and add chicken broth and let it simmer for 5-7 minutes, then add the heavy cream and mixed greens or spinach
- ( I love using spinach)
- with seasoning salt, lemon zest and lemon juice. Mix to combine, then add the drained pasta to the sauce and toss to combine, top with seared salmon, chopped parsley and serve.
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