Hello everyone,
I know, I know… it’s been FOREVER since I have last posted, but I promise to make it up by posting a few recipes within the next few weeks. Today I will introduce you to my favorite Italian seafood recipe, salmon with lemon caper butter sauce. I was inspired to prepare this dish after having an amazing chicken with lemon caper butter pasta at Paesano’s Riverwalk in San Antonio a while back. The first time I prepared this dish I had tons of leftovers and decided to take some to work. Worst idea ever, because I have been getting harassed ever since about posting this recipe (sorry for posting this almost a year later Bryan!)
For this recipe I used stuffed salmons from Kroger to spice up the recipe,but normally I just use regular filet.
Hope you enjoy this recipe as much as I have!
Ingredients:
- 1 package of angel hair pasta
- 4 handfuls of baby spinach
- Parmesan
Salmon:
- 3 Salmon fillets
- kosher salt and pepper, to taste
- 9 lemon slices
- olive oil
Lemon Butter Capers Sauce:
- 6 tablespoons unsalted butter
- 4 garlic cloves, minced
- 4 tablespoons Capers, drained and rinsed
- 1 teaspoon lemon zest
- juice of 1 lemon
Directions:
- Start off by preheating the oven at 400 degrees. Then prepare pasta according to package instructions and set aside
- Grab the salmon and lightly season both sides with salt, pepper and squeeze some lemon juice, add sliced lemons on each filet and lay one lightly greased baking pan.
- Bake salmon until salmon flakes lightly, about 15-20 mins.
- Mean while, in a saucepan melt 6 tbs of butter in medium low heat. Once butter is melted, add minced garlic, drained capers, lemon zest and lemon juice to form the sauce. Be sure to whisk frequently.
- Once salmon is baked, pan-fry the salmon on each side for 30 seconds to a minute to make it a bit crispy.
- In a large dish scatter the baby spinach, lay a generous amount of cooked pasta, pour half of the sauce, add the crispy salmon and top off with rest of the lemon caper butter sauce.
Salmon Pasta with Lemon Caper Butter Sauce
Ingredients:
- 1 package of angel hair pasta
- 4 handfuls of baby spinach
- Parmesan
Salmon:
- 3 Salmon fillets
- kosher salt and pepper, to taste
- 9 lemon slices
- olive oil
Lemon Butter Capers Sauce:
- 6 tablespoons unsalted butter
- 4 garlic cloves, minced
- 4 tablespoons Capers, drained and rinsed
- 1 teaspoon lemon zest
- juice of 1 lemon
Start off by preheating the oven at 400 degrees and preparing pasta according to package instructions.
Grab the salmon and lightly season both sides with salt, pepper and squeeze some lemon juice, add sliced lemons on each filet and lay one lightly greased baking pan.
Bake salmon until salmon flakes lightly, about 15-20 mins.
Mean while, in a saucepan melt 6 tbs of butter in medium low heat. Once butter is melted, add minced garlic, drained capers, lemon zest and lemon juice to form the sauce. Be sure to whisk frequently.
Once salmon is baked, pan-fry the salmon on each side for 30 seconds to a minute to make it a bit crispy.
In a large dish scatter the baby spinach, lay a generous amount of cooked pasta, pour half of the sauce, add the crispy salmon and top off with rest of the lemon caper butter sauce.
And ENJOY!
