Have dinner on the table in under 20 minutes with this restaurant style Salmon with Angel Hair dinner you can serve with or without veggies!
Course Main Dish
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Author Julie Kotzbach
Two 6-8 ounce portions of salmon filet
1/3poundangel hair pasta
1 1/2tablespoonsunsalted butter
1/4cupdry white winei recommend a sauv blanc
1 1/4cups2% or whole milk
Zest of 1 large lemonabout 2 tablespoons or more
Juice of 1/2 large lemonabout 1 1/2 tablespoons
2cupsasparagus spearswoody ends removed and cut into 2-inch piece (measure after cutting the spears), optional
2 to 3cupsfresh spinachrinsed and dried, optional
Preheat oven to 400 degrees F. Line a baking sheet with foil. Place salmon fillets, skin side down, on the foil. In a small bowl, combine 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon ground mustard. Season fish with spice blend, rub seasoning into the flesh of the fish, and bake for 15 minutes.
While oven is preheating, bring a large pot of water to a boil, and season generously with salt. Add pasta and cook until al dente according to package directions. Drain.
While the pasta and fish cook, heat a large skillet over medium-high heat. Melt butter, and add white wine to the skillet and whisk to combine. Cook for 1 minute, then add the milk. Whisk to combine. You may see some solids form on the bottom of the pan, don't worry...it's going to be okay.
Add flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon ground mustard; whisk to combine until there are no lumps. Cook for 3 to 5 minutes until the sauce brings to bubble and thicken, stirring often to prevent lumps and burning.
Add lemon zest , and stir to combine. Add drained pasta and spinach (if adding a vegetable) to the skillet, toss to combine. Cook for 1 to 2 minutes until spinach wilts. Remove from heat and add lemon juice, toss pasta. Season with additional salt and pepper to taste, if desired.
When salmon has finished baking, carefully remove it from the oven. Insert a spatula between the skin and flesh of the fish and slide it under the flesh to separate and remove the skin from the fish.
Portion half the pasta onto each of two plates. Place one salmon filet on top of each pasta serving. Squeeze additional lemon juice over the dish, if desired. Serve immediately.
I added my asparagus spears to the sauce from the start to cook them through, and my sauce had an asparagus taste to it (which I expected). If you don't mind that, add the spears to the butter/wine mixture. If you don't want the asparagus taste through the whole dish, pre-cooke them (using your preferred method -roasted, boiling, pan sauteed) and add to the past towards the end of the prep, when the directions mention the spinach.
Salmon with Angel Hair https://realhousemoms.com/salmon-with-angel-hair/