Lemon & Black Pepper Salmon Piccata Fettuccine

This dish is all about the sauce! I feel like anything you cook in a lemon, garlic, white wine and butter must be decadent. And what a better accompaniment than pasta!
Introduction

About this Recipe

By: Kelli South You don’t see too many seafood recipes on my blog but the combination of fish and pasta, is like bread and butter.  I first started liking salmon in culinary school. I was never a big fish eater and my parents never cooked fish.  I have always been more of a spaghetti and meatballs kinda gal.  But when you are in school, you are there to cook! Whatever that may be.  And today, its salmon!
Ingredients

2 Salmon Filets

1/2 lb Spinach 2 Lemons, 1 zested and one sliced (keep the zested lemon and cut in half) 1 Roma Tomato, diced 1 Tbsp Capers 2 Tbsp Butter 2 tsp Olive Oil 1/4 C white wine 1/2 Cup Chicken Stock 1 1/2 Tbsp Garlic, chopped 1/2 tsp Salt 1/2 tsp Fresh Black Pepper 1/3 Box Fettuccine, cooked to pasta instructions

So, let’s talk about this sauce. The main flavors are garlic, butter, white wine, and lemons. I use this flavor profile whenever I need a cooking liquid for shellfish.  It is a very versatile recipe that can be tweaked to fit any main ingredient or cooking style.  The tweaking components are capers, tomatoes and lemon zest. Capers and lemon are traditional flavors that enhance the piccata and the tomatoes add a burst of freshness to the spinach.  Whatever else you might add, will be delicious!

Step by Step Instructions

Step 1

Preheat oven to 375 degrees.  On a small sheet tray, lay down a layer of parchment paper. Place salmon on parchment and drizzle with olive oil and 1/4 tsp salt and 1/4 tsp black pepper.  Once oven is fully preheated, place salmon in oven for 20-25min.

Step 2

In a sauté pan, add butter on medium-low heat.  When butter is fully melted, add chopped garlic and halved lemons and stir.  Sauté until fragrant.  Add white wine and bring to a simmer.  Cook, stirring frequently, until sauce has reduced by half.  Add stock to the pan and simmer for another 3 min.

Step 3

Add spinach, capers, tomatoes, and 1/2 of the lemon zest to the pan and turn on medium heat.  Once spinach is fully wilted (about 1-2min) toss in fully cooked pasta.  Season with remaining salt and pepper.  Garnish with lemon zest, fresh cracked black pepper and sliced lemon.

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