Lemon Garlic Pasta with Salmon

When life gives you lemons, make Lemon Garlic Pasta! The world is so loud that its quiet. Self quarantines, empty shelves in the grocery stores, restaurants/businesses closed, streets void of footsteps and accustomed city lights and sounds. We are spinning on our axles and heels in unexpected directions but making the best of it. This month I am working from home so I felt this gravitational pull to the kitchen during some down time. Considering many of us are inside nowadays the coziness of a home cooked meal just seems fitting. The fact that it only took about 25 minutes to make is the cherry on top, or should I say lemonade. Enjoy!

  • Spaghetti (12 oz)
  • Salmon (2 pounds)
  • Lemon (2 medium to large)
  • Chicken Broth (1 cup)
  • Spinach (1 cup, chopped)
  • Garlic (4 cloves, finely chopped)
  • Parmesan (1/3 cup)
  • Parsley (1/4 cup, chopped)
  • Avocado Oil (1 tablespoon) * can use olive oil/or other alternative
  • Butter (2 tablespoons)
  • Basil (2 teaspoons)
  • Red Pepper Flakes (2 teaspoons)
  • Oregano (2 teaspoons)
  • Salt/Pepper to taste
  • Thyme (2 teaspoons)
  1. Season salmon with salt, pepper and add juice from 1 lemon. *I added a dash of oregano and thyme to complement flavors of pasta.
  2. Bake salmon for 15 minutes or until flaky and done.
  3. While salmon is baking, boil spaghetti for 10 minutes or until al dente.
  4. While spaghetti is cooking, chop garlic, spinach, and parsley.
  5. In a large saute pan over medium to low heat, saute garlic, oil and butter.
  6. Add chicken broth, juice from remaining lemon, and stir for 1 – 2 minutes.
  7. Remove cooked salmon and let sit.
  8. Reduce sauce pan’s heat to low and add the cooked spaghetti, spinach, Parmesan, oregano, thyme, and red pepper flakes, gently tossing until coated with sauce. Salt to taste.
  9. Use a fork to flake the salmon into medium sized chunks and add to pasta.
  10. You can top with more Parmesan, parsley, and lemon slices when serving.

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