Simple Seared Salmon and Naked Pasta
Servings: 1 serving
A seared salmon filet served with angel hair pasta tossed in sautéed garlic and salted butter
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Ingredients
Salmon
- 1 4-ounce salmon filet
- 1-2 tablespoons olive oil
- ½ teaspoon crushed red pepper
- sea salt to taste
- black pepper to taste
- 1 teaspoon dried or fresh parsley
- 1 lemon wedge
Naked Pasta
- 4 ounces angel hair pasta cooked
- 2 tablespoons salted butter
- 3 cloves garlic
- 1 tablespoon shredded parmesan cheese
- 1 tablespoon fresh chopped garlic or ½ tablespoon dried
Instructions
- Cook pasta per package directions in salted water. Drain and return to pot.
- Meanwhile, coat the bottom of a skillet with olive oil and heat over medium-high flame. Allow oil to heat and thin for a few minutes until hot. Meanwhile pat salmon filet to dry then season with sea salt and black pepper.
- Place salmon filet skin side down in hot pan and cook for about 5 minutes or until skin easily releases from pan. Flip and cook for an additional 3 to 5 minutes or until cooked through. Salmon should be opaque, flakey, and reach an internal temperature of 145 degree Fahrenheit. Sprinkle crushed red pepper over top of filet.
- Remove salmon from pan and garnish with a squeeze of lemon juice and parsley. Add garlic cloves to pan and sauté in remaining oil until fragrant (about 3 minutes).
- Add sautéed garlic, parsley, and butter to drained pasta and toss until pasta is coated. Serve with salmon.