Creamy Salmon Pasta

INGREDIENTS

Salmon

• 1 lb of salmon ( I used sockeye filet )
• 2 tbsp of olive oil
• 1 tsp citrus lemon pepper seasoning
• ½ tsp garlic granules
• ½ tsp onion granules
• ½ tsp smoked paprika
• ½ tsp Italian herb seasoning
• ¼ tsp salt
• 1/2 lemon juiced

Pasta

• 8 oz of pappardelle pasta
• 1 tbsp of butter
• 1 tbsp of olive oil
• 8 cloves of garlic minced
• ¼ cup of red onion chopped small
• ¼ cup of yellow bell pepper
• ¼ cup of orange bell pepper
• 1 cup of heavy cream
• ½ cup of pasta water
• 1/2 lemon juiced
• ½ tsp citrus lemon pepper seasoning
• ½ tsp garlic granules
• ½ tsp onion granules
• ½ tsp smoked paprika
• ½ tsp Italian herb seasoning
• ½ tsp chili flakes
• ½ tsp salt (to taste)
• Zest 1 lemon

Garnish

• Shredded parmesan cheese

INSTRUCTIONS

• Boil a large pot of salted water for pasta. Preheat the oven to broil. Cut salmon into 1-inch cubes then toss in seasonings, oil, and lemon. Allow to marinade for 20 min.
• When water comes to a boil, add the pasta and cook to the package directions for al dente. Reserve 1 cup of pasta water and drain the pasta. Toss in 1 tbsp of olive oil so it doesn’t stick & set aside.
• Place marinated pieces of salmon on parchment paper and bake on broil for 4 mins on one side and 3 mins on the other side. Once the salmon is cooked, set aside.
• In a large flat bottom pan, on medium-high heat, add butter and olive oil. Then add onions and cook for 2 mins. Add garlic, and peppers, and cook until tender, for about 4 mins. Add heavy cream and ½ cup of pasta water. Add all seasonings, then cook the sauce until thick. Taste and adjust any seasoning. Feel free to add more pasta water if the sauce is too thick. Reduce heat, add cooked pasta, and mix well without breaking the pasta. Toss in cooked salmon and remove off heat. Add lemon juice and zest.

Garnish with fresh parsley, sliced lemon, & freshly shredded parmesan cheese on top!