Spring Lemon Salmon Pasta
Looking for a delicious way to enjoy your spring meals? Try this Spring Lemon Salmon Pasta. It's creamy, garlicky, and made with fresh herbs and wild-caught salmon. It's gluten-free and so easy to make.
Ingredients
- 2 wild-caught salmon fillets
- 1 box gluten-free spaghetti I like Jovial
- 2 garlic cloves smashed
- 1 tsp avocado oil
- 3 tbsp ghee
- 1 lemon zested
- 1 tsp garlic powder
- 1/2 cup chicken broth
- 2 lemons juiced
- 1 cup grated parmesan cheese
- 1 cup peas thawed
- 1 cup fresh basil rough chopped or sliced
- salt and pepper to taste
Instructions
- Start by cooking the pasta according to the package.
- In a large skillet, pat the salmon dry and season with salt and pepper. Add a little oil to the pan and sear both sides of the fish for about 4 minutes per side.
- Remove the salmon to the same skillet and smash lightly with a fork to get it flaky.
- In the pan, add the ghee and garlic, and cook for about 30 seconds.
- Next, add in the lemon zest, lemon juice, and 1-halved lemon to the pan. Remove the garlic.
- Add the cooked pasta, garlic powder, parmesan cheese salt, pepper, basil, salmon, chicken broth, and peas.
- Adjust seasoning as needed and then top with a little more lemon zest and parmesan cheese