Creamy Lemon Salmon Pasta recipe
Lemon Salmon Pasta Recipe Below ↙️
🐺1 lb. salmon, boneless + skinless (fresh or thawed), room temp
🐺1/4 tsp. lemon-pepper seasoning (or use 1/2 tsp. zest + pinch of cracked pepper)
🐺pinch sea salt
🐺1/4 tsp. garlic powder
🐺2 TB salted butter
🐺1 TB olive oil
🐺2 tsp. minced garlic
🐺2 C. fresh baby spinach
🐺1 medium yellow squash, halved + sliced
🐺1 tsp. onion powder
🐺1 tsp. dried basil or 1 TB fresh basil
🐺1/4 tsp. honey
🐺1 C. milk, 2%
🐺1 C. veggie or fish stock (chicken works well too)
🐺2 TB corn starch
🐺2 TB lemon juice (1 lemon)
🐺8 oz whole-wheat pasta, cooked according to package instructions
Cook pasta according to package instructions. Drain, lightly drizzle, or spray with olive oil to avoid sticking. Set aside.
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.
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