Salmon and Pasta with White Wine Sauce topped with Arugula SaladFoodista
2 pounds salmon (skinned and any pin bones removed)
1 cup white wine (good)
1 large garlic cloves (minced)
2 tablespoons unsalted butter
ground black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon dried parsley
1 box pasta (spinach spaghetti)
3 cups arugula
1 lemon (divided)
3 tablespoons olive oil
truffle oil (optional)
grated parmesan cheese (Finely)
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1Set large pan to boil with water and generous pinch of kosher salt to cook pasta.
2Salt and pepper salmon and set aside.
3Add arugula to bowl, squeeze a little less than 1/2 lemon and 2 tablespoons of good olive oil over arugula add a pinch of salt and pepper and toss to coat. Set aside.
4When water is boiling add pasta to cook.
5In a large skillet over medium heat add butter and melt, add garlic and simmer till translucent, about 1 minute. Add salmon and allow to cook 5-7 minutes. Add wine, red pepper, parsley and squeeze 1/2 lemon to pan. Cover and cook an additional 5-7 minutes, or until salmon is cooked to your liking. Carefully remove salmon to cutting board. Lower temperature of pan to low.
6When pasta is cooked al dente using tongs transfer pasta directly from boiling water to pan with wine, toss to coat evenly.
7In each bowl place a serving of pasta, twist noodles as you lay in bowl to make a nest.
8Cut salmon into individual fillets and place on top of pasta, drizzle a dab of truffle oil on top. Grab a bunch of arugula and lay on top of salmon. Sprinkle with finely grated Parmesan Cheese. Bon appetite!
PER SERVING *
|Calories850Calories from Fat230|
|% DAILY VALUE*|
|Calories from Fat230|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.