Side Pannel
Salmon with Angel Hair
Salmon with Angel Hair
- Recipe Submitted by maryjosh on 12/08/2016
Ingredients List
- Two 6-8 ounce portions of salmon filet
- 1/3 pound angel hair pasta
- 1 1/2 tablespoons unsalted butter
- 1/4 cup dry white wine (i recommend a sauv blanc)
- 1 1/4 cups 2% or whole milk
- 1 tablespoon all-purpose flour
- 1 teaspoon salt, divided
- 1/ 2 teaspoon pepper, divided
- 1/2 teaspoon ground mustard, divided
- Zest of 1 large lemon (about 2 tablespoons or more)
- Juice of 1/2 large lemon (about 1 1/2 tablespoons)
- 2 cups asparagus spears, woody ends removed and cut into 2-inch piece (measure after cutting the spears), optional
- 2 to 3 cups fresh spinach, rinsed and dried, optional
Directions
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.
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.
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