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Spring Lemon Salmon Pasta

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian
Ingredients Method

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

Method
 

  1. Start by cooking the pasta according to the package.
  2. 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.
  3. Remove the salmon to the same skillet and smash lightly with a fork to get it flaky.
  4. In the pan, add the ghee and garlic, and cook for about 30 seconds.
  5. Next, add in the lemon zest, lemon juice, and 1-halved lemon to the pan. Remove the garlic.
  6. Add the cooked pasta, garlic powder, parmesan cheese salt, pepper, basil, salmon, chicken broth, and peas.
  7. Adjust seasoning as needed and then top with a little more lemon zest and parmesan cheese