Seared Salmon and Lemon Linguine
Seared Salmon and Lemon Linguine. Pan Seared Salmon with Creamy Lemon Pasta Recipe This Pan Seared Salmon with Creamy Lemon Pasta is a perfect date night dinner. Learn how to cook a salmon fillet in the skillet so you get a gorgeous crispy exterior and tender juicy interior. Season the salmon with paprika, garlic powder, salt and pepper and add to the hot pan. Top with salmon (and another bit of whipped butter if you'd like). This super easy to prepare pasta dish is a classic combination of bright and citrusy flavors of lemon, vodka, salmon and fresh dill; making Creamy Lemon Vodka Salmon Pasta. To cook Seared Salmon and Lemon Linguine you need 13 ingredients and 6 steps easily.
The ingredients needed to make Seared Salmon and Lemon Linguine:
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4 small of salmon fillets
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2 tsp of olive oil, extra virgin
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1/2 tsp of peppercorns, crushed
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14 oz of linguine
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1 tbsp of unsalted butter
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1 bunch of green onions
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1 1/4 cup of sour cream
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1 each of lemon zest
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1/2 cup of grated parmesan cheese
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1 tbsp of fresh lemon juice
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1 pinch of salt
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of fresh dill
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of lemon slices
Steps to make Seared Salmon and Lemon Linguine:
- Brush the salmon fillets with the olive oil, sprinkle with crushed peppercorns and press on firmly.
- Bring a large pot of water to a rolling boil. Add the linguine and cook according to instructions or until al dente.
- Meanwhile, melt the butter in a saucepan and cook the chopped green onions gently for 2-3 minutes, or until soft. Stir in the sour cream and the lemon zest and remove from heat.
- Preheat a frying pan until very hot. Add the salmon fillets and sear for 1-2 minutes per side. Remove from the pan and allow to cool slightly.
- Bring the sour cream sauce to a boil and stir in the parmesan cheese and lemon juice. Drain the pasta thoroughly and return to the pot. Pour the sauce over the linguine and toss gently to coat.
- Spoon the pasta and sauce onto serving plates and top with salmon fillets. Serve immediately. Garnish with fresh dill and lemon slices, if desired.
Remove the salmon from the pan. In a bowl, add the yolks, cream, Parmesan, zest of the whole lemon and juice of half of it, the salt and good grind of pepper, and beat with a fork. You don't want it fluffy, just combined. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Sprinkle salmon with salt and pepper.
