Salmon Spaghetti with Lemon Garlic Sauce
This Salmon Spaghetti with Lemon Garlic Sauce is bursting with bright, fresh flavors and a delightful crunch. Perfect for a quick, impressive dinner!
Equipment
- Large pot for boiling spaghetti
- Skillet for cooking salmon and sauce
- Mixing bowl for combining ingredients
- Spatula or wooden spoon for stirring
- Knife and cutting board for prepping ingredients
Ingredients
- 2 lemons squeezed for juice and zest
- 1 clove garlic minced
- 2 ounces toasted walnuts
- 1/3 cup grated parmesan cheese
- 13 ounces spaghetti
- 1/3 cup olive oil
- 2 tablespoons baby capers
- 2 slices sourdough bread cut into bite-sized cubes
- 1 pound skinless salmon fillets cut into 1-inch thick bite-sized pieces, seasoned with salt and ground black pepper
- 2 3/4 tablespoons unsalted butter
- 2 ounces watercress leaves
Instructions
Step 1: Prepare the Ingredients
- Start by gathering all your ingredients. Zest and juice the lemons, mince the garlic, and chop the toasted walnuts. These prep steps will make the cooking process smooth and efficient.
Step 2: Cook the Spaghetti
- In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the spaghetti. This will help to create a luscious sauce later on.
Step 3: Sauté the Salmon
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the salmon pieces, seasoned with salt and pepper. Cook for about 4-5 minutes, turning occasionally until the salmon is golden and cooked through. Remove the salmon from the skillet and set aside.
Step 4: Create the Lemon Garlic Sauce
- In the same skillet, add the remaining olive oil and the minced garlic. Sauté for about 30 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter. Add the lemon juice, zest, and capers, stirring to combine.
Step 5: Combine Everything
- Add the drained spaghetti to the skillet with the lemon garlic sauce. Toss to coat the pasta evenly. If the sauce seems too dry, add a bit of the reserved pasta water to achieve your desired consistency.
Step 6: Finish with Salmon and Walnuts
- Gently fold the cooked salmon and toasted walnuts into the pasta. Add the unsalted butter and grated parmesan cheese, stirring until everything is well combined and the butter has melted.
Step 7: Serve and Garnish
- Plate the Salmon Spaghetti with Lemon Garlic Sauce and top with fresh watercress leaves for a pop of color and flavor. You can also sprinkle additional parmesan cheese if desired.
Notes
- Reserve pasta water to adjust sauce consistency for a silky finish.
- Do not overcook garlic to avoid bitterness in the sauce.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Use frozen salmon thawed completely before cooking for best results.
- For variations, swap walnuts with pine nuts or almonds, or use whole wheat or gluten-free pasta.