Seafood and citrus is a perfect combination. This recipe uses both of our Pastamore Lemon Pepper Linguini and Pastamore Meyer Lemon oil to provide the citrus flavor to this pasta and seafood dish.
Ingredients: Serves 4
For pasta -
1/2 medium white onion, sliced.
3 cups baby spinach
1/2 tsp garlic powder
To taste salt and black pepper
1.5 Tbsp olive oil
Cooking spray as needed
For salmon:
4 6 oz salmon filets
To taste salt and black pepper
Directions:
1. Heat a non-stick pan on the stove over medium heat. Add onions and cook until softened.
2. Season both sides of salmon with salt and black pepper. Heat a large non-stick pan on the stove over medium heat. Once hot, spray with cooking spray and add salmon. Cook to minimum internal temperature of 155F, turning once during the cooking process.
3. Bring a large pot of water to a boil. Add Pastamore Lemon Pepper Linguini. Cook until al dente and drain using a colander retaining 4-6 oz of cooking liquid. Return to cooking pot along with liquid, olive oil, onions, and raw baby spinach. Heat over medium heat until warmed. Season to taste with salt and black pepper.
4. Plate pasta and salmon. Finish salmon with a drizzle of Pastamore Meyer Lemon Oil.
