Salmon with Lemon Pasta, Peas and Broccolini
This is a new twist to eating salmon! It's served over a lemony, peppery pasta dish with crunchy broccolini, baby corn, peas and pea shoots.
- 2 6 oz Salmon filets Skinless
- 3 cups Penne pasta Or other favorite pasta
- 1/2 pint Heavy Cream
- 4 stalks Broccolini
- 1.5 cups Peas Frozen is best
- 10-12 pieces Baby Corn
- 1 handful Pea shoots
- 1 Lemon Zest first, then juiced
- 1 tbsp Salt
- 1 tbsp Black pepper
- 1/2 tbsp White pepper
- 1/2 tbsp Red Pepper flakes Or more for extra heat
- 2 cloves Garlic Pressed
- 2 tbsp Butter Divided
- 2 tbsp Olive Oil Divided
In a frying pan, non stick, heat 1 tbsp olive oil and 1 tbsp butter.
Using a paper towel, dab the fish to remove moisture. Season with salt and black pepper.
Sear in pan for 3-5 minutes on all sides. Set aside when finished to cool slightly.
In wok, heat 1 tbsp butter and 1 tbsp olive oil.
Add 2 cloves of pressed garlic and saute. Do not burn.
Add heavy cream and lemon juice and simmer.
Add the frozen peas.
Add pasta to the sauce and toss. Add some of the pasta water if needed for consistency.
Add broccolini, corn, and pea shoots. Season with salt and all 3 types of peppers to taste.
Plate the pasta and then gently flake the salmon into pieces and place on top. Top with lemon zest if desired.