Description
A delicious and elegant dish featuring pan-seared salmon in a rich garlic butter sauce served over asparagus linguine.
Ingredients
Scale
For the Crust:
- 4 salmon fillets (6 oz each)
- 8 oz linguine pasta
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 lemon, juiced and zested
- 1/2 tsp red pepper flakes
- Salt and black pepper to taste
- 2 tbsp olive oil
Instructions
1. Prepare the Crust:
- Cook linguine according to package instructions, adding asparagus during the last 2 minutes of cooking. Drain and set aside.
- Season salmon fillets with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Cook salmon for 4-5 minutes per side until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in lemon juice, zest, red pepper flakes, and parsley.
- Return cooked linguine and asparagus to the skillet, tossing to coat with the garlic butter sauce. Serve immediately with salmon fillets on top.
Notes
You can customize the seasonings to taste.