Creamy Lemon Caper Salmon Pasta
A heart healthy main dish meal that comes together really quickly. Perfect for busy week nights.
Servings: 4 servings
Ingredients
For the sauce
- 1 shallot finely diced
- 3 cloves garlic minced
- 2 TBS butter preferably organic
- 1 cup Nancy's Organic Sour Cream
- 4 TBS shredded Parmesan cheese
- 2 TBS milk preferably organic
- juice of half a lemon
- 1/2 tsp lemon zest if desired
- salt & pepper to taste
- 1 TBS capers
For the salmon
- 4, 4 ounce salmon fillets preferably wild caught Alaskan sock eye
- 2 TBS butter preferably organic
- salt & pepper to taste
- 1/2 lb spaghetti or fettuccine noodles or other noodles of your choice, cooked according to package directions
Instructions
- Cook noodles according to package instructions.
- Melt 2 TBS butter in your favorite pan over medium heat and cook the salmon for 8-10 minutes. Start with the salmon skin side down and flip halfway through the cooking time. Add salt and pepper to taste.
- Saute shallot and garlic in melted butter over medium heat until the onions are golden and fragrant. Reduce heat to low and add sour cream. Whisk in Parmesan cheese and milk. Add freshly squeezed lemon juice and lemon zest, then cook over low heat for 1-2 minutes. At the end, add the capers and salt and pepper to taste. Toss the pasta with the sauce.
- Plate the pasta and top with salmon. Garnish with lemon slices and fresh parsley, if desired.
- Enjoy!
Notes
I recommend wild-caught Alaskan salmon in all my salmon recipes.
Nutrition
Serving: 4g | Calories: 659kcal | Carbohydrates: 43g | Protein: 34g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 507mg | Fiber: 2g | Sugar: 12g