Description
A flavorful dish showcasing salmon and fettuccine in a creamy lemon butter sauce, perfect for weeknight dinners or special occasions.
Ingredients
- 2 salmon filets, cubed
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1 tsp garlic butter seasoning
- 1 tsp lemon juice
- 1 tsp dijon mustard
- 1 1/2 cup heavy cream
- 2 tbsp garlic herb butter
- 1 tbsp tomato paste
- 1 tbsp garlic paste
- 1 tsp lemon pepper seasoning
- 1 1/2 cup chopped spinach
- 8 oz cooked fettuccine noodles
- Parmesan cheese to taste
- Panko breadcrumbs (optional)
Instructions
- Cook pasta according to package instructions and set aside.
- Season cubed salmon with kosher salt and garlic butter seasoning.
- Pan-sear salmon in a non-stick, oven-safe skillet with olive oil on medium heat for about 3 minutes per side.
- Remove the salmon from the pan once it turns golden brown and set aside.
- In the same pan, melt the garlic herb butter and add the tomato paste and garlic paste, stirring to combine.
- Pour in the heavy cream, bringing it to a gentle simmer for about 5 minutes until the sauce thickens.
- Stir in lemon juice, dijon mustard, lemon pepper seasoning, Parmesan cheese, and chopped spinach.
- Turn off the heat and combine the sauce with the cooked fettuccine.
- Gently place the salmon bites back on top.
- Optionally, sprinkle panko breadcrumbs and finish in the oven at 450°F for 5 minutes or until golden brown.
Notes
For an extra touch, garnish with fresh parsley or lemon zest before serving. Store leftovers in an airtight container in the refrigerator for up to three days.