- 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
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.