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Angel Hair Pasta with Salmon, Arugula, and Creamy Lemon-Parmesan Sauce
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Seasonal salmon and arugula pasta in creamy lemon-Parmesan sauce - ready in just 30 minutes.
Ingredients:
  • 2 tablespoons extra virgin olive oil, separated
  • 6 salmon fillets (2 1/2 to 3 ounces each, about 1 to 1 1/4 pounds total), preferably wild-caught King or Sockeye salmon
  • 2 1/4 teaspoon kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1 pound angel hair pasta
  • 4 tablespoons unsalted butter, separated
  • 1 tablespoon minced shallot
  • 4 garlic cloves, minced
  • 1 cup dry white wine or seafood stock
  • Juice and rinds of 2 lemons (1/3 to 1/2 cup juice)
  • 2 cups heavy cream
  • 5 ounces arugula (4 packed cups)
  • 1 cup freshly grated Parmesan cheese
Instructions:
  • Preheat your oven to its lowest setting (approximately 150°F) to keep the salmon warm after cooking.
  • Begin cooking the pasta by bringing a generously salted, large pot of water to a rolling boil.
  • Enhance the salmon fillets: Massage both sides of the fillets with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
  • Heat 1 tablespoon of olive oil in a large nonstick sauté pan over medium-high heat until it shimmers. Place salmon fillets skin-side up in the pan and gently press down to ensure even cooking. Sear for 3 minutes until flesh turns opaque pink 1/4 way up the sides.
  • Use a spatula to sear the salmon, skin-side down, for an extra 3 minutes. Transfer the fillets to a sheet pan and keep them warm in the preheated oven. The salmon will finish cooking perfectly in the oven.
  • In the same pan you seared the salmon, heat 1 tbsp of olive oil and 2 tbsp of butter over medium-high heat. Sauté the shallot and garlic for 3 minutes until glossy. Deglaze the pan with white wine and lemon juice, scraping up any browned bits. Add lemon halves and bring to a boil.
  • Simmer the sauce in the pan until it reduces by half, about 3 to 4 minutes, while cooking the pasta.
  • Cook the pasta: Once the water is boiling vigorously, add a generous tablespoon of salt and gently place the pasta into the pot. Stir right away to separate the noodles. Reduce heat slightly to prevent spillage, and cook the pasta for 4 to 5 minutes until al dente. Drain.
  • - Once the liquid has reduced by half, lower the heat and discard the lemon halves. - Gently blend in the heavy cream and remaining butter. - Let the sauce simmer, then add the arugula to coat and wilt, roughly a minute. - Mix in the Parmesan, remaining salt, and pepper. - Taste and adjust seasoning if needed with salt or pepper.
  • Toss the pasta into the sauce in the pan, making sure it is well coated using tongs.
  • To plate, place the oven-warmed salmon fillets on top of the pasta. Serve promptly for best taste. Leftovers can be easily reheated in the microwave the following day without compromising flavor.

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