Originally posted September 02, 2020

Garlic Butter Salmon Pasta


  • 1 tsp canola oil
  • 1 lb salmon
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 8 oz pasta
  • 6 tbsp butter
  • 4 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 2 cups arugula
  • 1 oz Parmesan, freshly grated
  • 2 tsp chopped fresh parsley leaves
2 servings


Heat oil in a large skillet over medium-high heat. Season the salmon with salt and pepper, and cook skin-side up until the bottom has turned golden, about 5 minutes. Flip and cook for another 10 minutes. Remote salmon and set aside.

Bring a pot of salted water to boil. Add pasta and cook to al dente according to the package. Drain once done.

Meanwhile, return skillet to medium-high heat. Add butter, garlic, oregano, and red pepper flakes. Cook for a couple minutes, stirring frequently. Cut the salmon into chunks and add it to the skillet. Cook for a few minutes. Add the arugula and grated Parmesan. Once wilted, add the drained pasta.

Serve immediately, garnished with parsley.

30 minutes



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