Lemon & Black Pepper Salmon Piccata Fettuccine
About this Recipe
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
Step by Step Instructions
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.
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.
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.