Don’t let the simplicity fool you. This pasta packs a punch with bright herbs, lemon, and a pan-seared salmon that will make this your go-to recipe for an easy weeknight meal.
8 ounces orecchiette pasta
1 (8-ounce) salmon fillet, skin and pin bones removed Available in Our Seafood Subscription Box
1 tablespoon olive oil
3 tablespoons butter
2 garlic cloves, thinly sliced
1½ tablespoons chopped fresh dill
1½ tablespoons chopped fresh mint
1 tablespoon lemon zest
½ cup frozen peas, thawed
Salt and pepper to taste
COOK PASTA AND SALMON
Cook the pasta according to package directions. Drain and set aside, reserving ½ cup pasta water.
Meanwhile, season salmon with salt and pepper. In a large skillet, heat oil over medium-high heat until shimmering. Add the salmon and cook on one side until lightly browned, about 3 minutes. Flip and reduce heat to medium-low and cook until cooked but still slightly pink in the center, about 2 minutes. Remove salmon to a plate and set aside.
MAKE SAUCE AND SERVE
Add the butter to skillet and cook over medium-low heat, stirring constantly, until fragrant and the milk solids are golden brown, about 5 minutes. Add garlic and cook 2 minutes. Add ¼ cup of the pasta water to the skillet along with the pasta. Stir to combine. Add dill, mint, lemon zest, and peas, and cook until heated through. Stir in additional pasta water, if desired. Season to taste with salt and pepper. Remove from heat and flake salmon over pasta.
Pair it Up
Red wine and fish? You bet! Pinot Noir from Oregon is light enough to cut the richness of brown butter and full-bodied enough to stand up to salmon.
Level It Up
Stir in a little silky crème fraîche for a slight tangy flavor. Fold 5 ounces of baby spinach into the pasta before adding the sauce for an all-in-one dinner.
Change It Up
This recipe works especially well for 2 people if the ingredients are halved. Likewise, it doubles nicely for a larger party of 8.
Lighten It Up
Skip the cream and butter altogether and drizzle with heart-healthy extra virgin olive oil.