Lemon Dill Pasta (Printable Version)
Chewy noodles tossed with juicy salmon, lemon, and dill hit the spot for a cheerful and tasty bite in half an hour.
# What You'll Need:
→ Pasta
01 -
8 ounces fettuccine or spaghetti
→ Seafood
02 -
Two salmon fillets, each about 6 ounces, skin off
→ Aromatics and Seasoning
03 -
2 tablespoons chopped dill, fresh
04 -
2 tablespoons lemon juice, squeezed fresh
05 -
2 cloves garlic, chopped
06 -
2 tablespoons olive oil, extra virgin
07 -
Salt, add to your liking
08 -
Black pepper, add to taste
# Step-by-Step Guide:
01 -
Try the dish, and if you want, toss in a bit more black pepper or salt. Extra dill on top makes it look nice. Enjoy it right away.
02 -
Add cooked salmon (just break it up gently into pieces) to your skillet with the pasta. Toss everything around with lemon juice and dill so it gets all mixed. Use big flakes, don't mash the fish.
03 -
Still using that skillet, toss in the garlic and stir for about a minute. Don’t let it brown, just until you can smell it.
04 -
Sprinkle salt and pepper on both sides of your salmon pieces. Pour olive oil in a large pan and let it heat over medium. Lay the salmon in the hot oil. Cook each side for 4 to 5 minutes. You’ll know it’s done when it flakes apart. Pull it out of the pan and set it aside.
05 -
Grab a big pot and fill with water, toss in a good amount of salt, then let it boil. Drop in your pasta and cook about 8 to 10 minutes until it's just tender. Drain and leave it off to the side.
# Additional Notes:
01 -
Chop the dill just before you use it and squeeze that lemon last minute for the best taste.
02 -
Save some of that water from boiling pasta. You might need a splash to loosen the noodles if it gets sticky.