Creamy Lemon Salmon Pasta recipe
Lemon Salmon Pasta Recipe Below โ๏ธ

Serves 4
๐บ1 lb. salmon, boneless + skinless (fresh or thawed), room temp
๐บ1/4 tsp. lemon-pepper seasoning (or use 1/2 tsp. zest + pinch of cracked pepper)
๐บpinch sea salt
๐บ1/4 tsp. garlic powder
๐บ2 TB salted butter
๐บ1 TB olive oil
๐บ2 tsp. minced garlic
๐บ2 C. fresh baby spinach
๐บ1 medium yellow squash, halved + sliced
๐บ1 tsp. onion powder
๐บ1 tsp. dried basil or 1 TB fresh basil
๐บ1/4 tsp. honey
๐บ1 C. milk, 2%
๐บ1 C. veggie or fish stock (chicken works well too)
๐บ2 TB corn starch
๐บ2 TB lemon juice (1 lemon)
๐บ8 oz whole-wheat pasta, cooked according to package instructions
Pasta:
Cook pasta according to package instructions. Drain, lightly drizzle, or spray with olive oil to avoid sticking. Set aside.
Salmon:
Preheat air fryer (400-425) or oven + baking dish at 425.
Pat salmon dry, sprinkle lemon pepper seasoning, sea salt, + garlic powder over top. Cook salmon until 135 degrees in the thickest part of the filet. Remove from heat, cover, and let rest for 10 mins to finish heating through. (Remove skin, if applicable) Flake into large chunks.
Sauce:
Meanwhile, use a skillet to prepare the sauce. Heat butter + olive oil over medium heat. When the pan is hot, add spinach. Saute until wilted, 2-3 mins. Add yellow squash, basil, onion powder to skillet. Cook additional 2 mins.
Whisk together broth, milk, + cornstarch. Slowly stir into skillet. Turn heat up to med-high and bring to boil. It will begin to thicken; lower heat to med-low + simmer for an additional 5 mins. Turn heat off + stir in lemon juice plus honey. Taste, adjust with salt and/or honey as needed to balance flavors.
Top pasta with sauce and salmon. Enjoy!
Cook Also: Bakery Style Banana Walnut Recipe Muffins