Ingredients

The following ingredients have 2 Servings
  • 5-6 garlic cloves (minced)
  • 1 small lemon (juiced and zested)
  • 4 Tablespoons unsalted butter (melted)
  • Dash red pepper flakes
  • 1/2 pound salmon
  • 6 ounces whole wheat pasta
  • 1 Tablespoon olive oil
  • 1/3 cup yellow onion (diced)
  • 1/4 cup pasta water (as needed)
  • Salt and pepper (to taste)
  • 2 Tablespoons fresh parsley (chopped, for garnish)

Instruction

  • Pre-heat oven to 375°F. In a small bowl, stir together garlic cloves, lemon juice, lemon zest, melted butter, and red pepper flakes. Set aside.
  • Salmon Packet: Get one large piece of heavy-duty foil, or two large pieces of regular foil and place them on top of each other. Pat the salmon dry with a paper towel, then place the filets in the middle of the foil, then sprinkle with salt and pepper. Spread half of the butter mixture across the top of the salmon (approximately 2-2 1/2 Tablespoons). Top with a lemon slice if desired. Fold together the long sides of the foil and roll up the small edges to create a sealed pouch. Bake for 20-25 minutes until the middle is cooked through and the internal temperature reaches 145°F. I like to remove the salmon around 140°F so it's not overcooked and the temp will continue to rise as it rests. Set aside until ready to add to pasta.
  • Meanwhile, cook pasta according to directions, cooking 1-2 minutes shy of al dente. Reserve 1/4 cup pasta water. Prepare the sauce as the pasta boils, it's easiest to transfer the cooked pasta directly into the sauce.
  • Sauce: In a large skillet, heat olive oil over medium heat, then add onion and cook for 3-4 minutes, with a pinch of salt. Add the remaining garlic butter mixture to the onion and reduce heat to medium. Cook for 2-3 minutes.
  • Add the reserved pasta water to the sauce, starting with about 2 tablespoons of it and working your way up until you've reached your desired consistency. Add salt and pepper to taste. Add the just-under al dente pasta to the sauce and toss to coat, continuing to cook for 1-2 minutes. Stir in 1 1/2 tablespoons of the parsley.
  • Top the pasta with cooked salmon filets or flake the salmon apart and toss it throughout the pasta. Garnish with lemon wedges and remaining parsley as desired.