Description
Enjoy crispy-skinned salmon served over a bed of linguine tossed with garlicky sautéed agretti, sweet cherry tomatoes, and a hint of lemon. A fresh and satisfying meal that’s perfect for any night of the week.
Ingredients
Units
Scale
- 8 oz (227g) linguine pasta
- 3 tablespoons (44ml) olive oil (divided)
- 1 1/2 pound (680g) wild salmon fillets (skin on)
- Kosher salt
- Freshly ground black pepper
- 3 garlic cloves (minced)
- 15 cherry tomatoes (halved)
- 6 oz (170g) agretti (thick or yellow stems removed,then coarsely chopped)
- zest and juice of 1/2 a medium sized lemon
- 1/2 cup (118ml) grated Parmesan cheese
Instructions
- Bring a pot of salted water to boil. Add pasta and cook until al dente. Drain water and run pasta under cold water to stop cooking. Set aside.
- Meanwhile, heat 2 tablespoons (30 ml) olive oil in a heavy bottomed skillet over medium heat. Season salmon fillets with salt and pepper. Add salmon, skin side down, to pan and cook for about 6 minutes. Flip and cook on the other side for 1 to 2 minutes longer, until salmon is cooked through. Transfer fish to a plate and cover with foil while preparing agretti.
- In the same pan, add an additional 1 tablespoon (15 ml) of olive oil. Add minced garlic and halved cherry tomatoes and cook until garlic becomes fragrant, about 3 minutes. Toss in agretti and cook until it softens, about 5 minutes. Turn off heat and stir in lemon juice and zest. Add pasta to the pan and mix well. Stir in grated Parmesan cheese and toss to coat. Adjust salt and pepper to taste. Serve salmon over pasta.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Modern Italian