Best 15 Salmon With Green Fettuccine Recipes

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Are you looking for a quick and easy recipe that's sure to impress your family and friends? Look no further than salmon with green fettuccine. This flavorful dish combines the delicate taste of salmon with the vibrant color and nutty flavor of green fettuccine, creating a meal that is both visually appealing and delicious. If you're a fan of seafood and pasta, this recipe is definitely for you!

Check out the recipes below so you can choose the best recipe for yourself!

SALMON FETTUCCINE



Salmon Fettuccine image

My husband, Chet, and I both love sport fishing-in fact, we even went fishing on our honeymoon! This tasty recipe is a favorite when we have leftover cooked salmon to use up. It's also great with canned salmon.-Lisa Royston, Wasilla, Alaska

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 15

8 ounces uncooked fettuccine
1-1/2 cups sliced fresh mushrooms
1 small zucchini, sliced
2 tablespoons chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
3/4 cup milk
3/4 cup canned or fully cooked salmon chunks
1/2 cup frozen peas, thawed
1/2 cup diced fresh tomato
1 tablespoon minced parsley
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1/8 teaspoon dried basil
1/8 teaspoon dried oregano

Steps:

  • Cook fettuccine according to package directions. Meanwhile in a large skillet, saute the mushrooms, zucchini and onion in butter until crisp-tender. , Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the salmon, peas, tomato, parsley and seasonings; heat through. Drain fettuccine; serve with salmon mixture.

Nutrition Facts : Calories 344 calories, Fat 10g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 509mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 5g fiber), Protein 17g protein.

ROASTED SALMON WITH GREEN HERBS



Roasted Salmon with Green Herbs image

Provided by Ina Garten

Categories     main-dish

Time 47m

Yield 6 servings

Number Of Ingredients 9

1 (2- to 2 1/2-pound) skinless salmon fillet
Kosher salt and freshly ground black pepper
1/4 cup good olive oil
2 tablespoons freshly squeezed lemon juice
1/2 cup minced scallions, white and green parts (4 scallions)
1/2 cup minced fresh dill
1/2 cup minced fresh parsley
1/4 cup dry white wine
Lemon wedges, for serving

Steps:

  • Preheat the oven to 425 degrees.
  • Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
  • In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
  • Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

EASY SALMON FETTUCCINE



Easy Salmon Fettuccine image

"This recipe was in our newspaper, but I adapted it to our tastes," says Dorothy Wray of Sweetwater, Texas. "It's quick and easy to prepare and has become a stand-by recipe that I serve often."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

4 ounces uncooked fettuccine
2 tablespoons chopped onion
3 tablespoons butter
1 plum tomato, seeded and cut into strips
3 tablespoons lemon juice
1 teaspoon dried parsley flakes
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1 pouch (7.1 ounces) boneless skinless pink salmon
2 tablespoons pine nuts

Steps:

  • Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute onion in butter until tender. Add the tomato, lemon juice, parsley, lemon zest and salt; cook and stir until heated through., Drain fettuccine; add to skillet. Stir in salmon and heat through. Sprinkle with pine nuts.

Nutrition Facts : Calories 444 calories, Fat 18g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 957mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 4g fiber), Protein 28g protein.

SALMON WITH FETTUCCINE



Salmon With Fettuccine image

Salmon with fettuccine is a delicious and very easy feast made with canned seafood and bottled Alfredo sauce, that is perfect for company.

Provided by Linda Larsen

Categories     Entree     Dinner     Pasta

Time 30m

Yield 6

Number Of Ingredients 9

1 onion (chopped)
1 tablespoon olive oil
1 (10-ounce) container refrigerated four cheese Alfredo sauce OR 1 (16-ounce) jar Alfredo sauce
1/2 cup milk
1/2 teaspoon dried basil leaves
1 (14-ounce) can salmon (drained, skin and bones removed if desired, or 3 cooked salmon fillets)
2 cups frozen baby peas OR 1 (16-ounce can) baby peas (drained)
1 pound fettuccine pasta
1/2 cup grated Parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil.
  • In a heavy skillet, cook the onion in the olive oil until tender and translucent, about 4 minutes, stirring frequently. Do not let the onion brown.
  • Add the Alfredo sauce and milk; cook and stir until the sauce is smooth and thickened and comes to a simmer. Stir in the dried basil, salmon, and the peas.
  • Simmer this mixture over low heat, stirring very gently and only occasionally, until the salmon and peas are heated.
  • Cook the pasta until al dente according to the package directions. Drain and add the pasta to the salmon mixture and toss gently with tongs to blend. Top with the Parmesan cheese and serve immediately.

Nutrition Facts : Calories 561 kcal, Carbohydrate 72 g, Cholesterol 57 mg, Fiber 6 g, Protein 33 g, SaturatedFat 4 g, Sodium 407 mg, Fat 15 g, ServingSize 4-6 Portions (4-6 Servings), UnsaturatedFat 9 g

SALMON WITH GREEN FETTUCCINE



Salmon With Green Fettuccine image

The red flesh of the salmon contrasts with the dark green pasta to make a gorgeous dish. It is served with a dill flavored white sauce. This recipe makes 3 generous portions or 6 smaller servings.

Provided by CHRISTYJ

Categories     Italian Recipes

Time 50m

Yield 3

Number Of Ingredients 12

12 ounces spinach fettuccine pasta
1 (14.75 ounce) can canned salmon, drained, liquid reserved
1 ½ cups milk
¼ cup finely diced onion
1 ½ cups fresh sliced mushrooms
3 tablespoons butter
¼ cup all-purpose flour
¼ cup dry white wine
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
¼ teaspoon dried dill weed
salt and pepper to taste

Steps:

  • Cook pasta in boiling, salted water until al dente. Drain. Drain the can of salmon over a 2 cup measure. Add enough milk to make 1 3/4 cups.
  • Meanwhile, prepare sauce. In a large saute pan, melt butter over medium heat. Add onion and mushrooms; saute until onion is tender. Reduce heat to low, and stir in flour. Remove from heat.
  • Stir into cooked vegetables, the milk mixture and wine. Return pan to heat, and bring to a boil, stirring frequently. Reduce heat, and simmer for 2 minutes. Break salmon into chunks; stir into the sauce. Stir in Parmesan cheese, parsley, and dill. Season with salt and pepper to taste, and heat though. Serve over hot pasta.

Nutrition Facts : Calories 816.9 calories, Carbohydrate 77.1 g, Cholesterol 135.8 mg, Fat 31.3 g, Fiber 4.1 g, Protein 52.5 g, SaturatedFat 12.6 g, Sodium 562.1 mg, Sugar 8.8 g

SALMON WITH GREEN SAUCE



Salmon with Green Sauce image

A flavorful green sauce of parsley and cilantro blankets salmon for a truly healthy and satisfying meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 7

4 salmon fillets (6 ounces each)
1 cup fresh parsley leaves
1 cup fresh cilantro leaves and stems
3 tablespoons water
3 tablespoons fresh lemon juice
4 garlic cloves
3/4 teaspoon coarse salt

Steps:

  • In a food processor or blender, puree parsley leaves, cilantro leaves and stems, water and fresh lemon juice, garlic cloves, and coarse salt until smooth.
  • Place salmon in a single layer on a heatproof plate. In a 12-inch skillet fitted with a round rack, bring 1 inch of water to a simmer over medium heat. Place plate with salmon on rack. Spoon half of parsley mixture on fillets.
  • Cover; steam until fish flakes with a fork, 7 to 9 minutes (add more water as needed). Transfer salmon to serving plates; discard skin. Stir juices from steaming plate into remaining parsley mixture; spoon over salmon.

Nutrition Facts : Calories 272 g, Fat 15 g, Protein 28 g

SALMON WITH GREEN FETTUCCINE



Salmon With Green Fettuccine image

The red flesh of the salmon contrasts with the dark green pasta to make a gorgeous dish. It is served with a dill flavored white sauce. This recipe makes 3 generous portions or 6 smaller servings.

Provided by CHRISTYJ

Categories     Italian Recipes

Time 50m

Yield 3

Number Of Ingredients 12

12 ounces spinach fettuccine pasta
1 (14.75 ounce) can canned salmon, drained, liquid reserved
1 ½ cups milk
¼ cup finely diced onion
1 ½ cups fresh sliced mushrooms
3 tablespoons butter
¼ cup all-purpose flour
¼ cup dry white wine
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
¼ teaspoon dried dill weed
salt and pepper to taste

Steps:

  • Cook pasta in boiling, salted water until al dente. Drain. Drain the can of salmon over a 2 cup measure. Add enough milk to make 1 3/4 cups.
  • Meanwhile, prepare sauce. In a large saute pan, melt butter over medium heat. Add onion and mushrooms; saute until onion is tender. Reduce heat to low, and stir in flour. Remove from heat.
  • Stir into cooked vegetables, the milk mixture and wine. Return pan to heat, and bring to a boil, stirring frequently. Reduce heat, and simmer for 2 minutes. Break salmon into chunks; stir into the sauce. Stir in Parmesan cheese, parsley, and dill. Season with salt and pepper to taste, and heat though. Serve over hot pasta.

Nutrition Facts : Calories 816.9 calories, Carbohydrate 77.1 g, Cholesterol 135.8 mg, Fat 31.3 g, Fiber 4.1 g, Protein 52.5 g, SaturatedFat 12.6 g, Sodium 562.1 mg, Sugar 8.8 g

SALMON WITH GREEN FETTUCCINE



Salmon With Green Fettuccine image

The red flesh of the salmon contrasts with the dark green pasta to make a gorgeous dish. It is served with a dill flavored white sauce. This recipe makes 3 generous portions or 6 smaller servings.

Provided by CHRISTYJ

Categories     Italian Recipes

Time 50m

Yield 3

Number Of Ingredients 12

12 ounces spinach fettuccine pasta
1 (14.75 ounce) can canned salmon, drained, liquid reserved
1 ½ cups milk
¼ cup finely diced onion
1 ½ cups fresh sliced mushrooms
3 tablespoons butter
¼ cup all-purpose flour
¼ cup dry white wine
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
¼ teaspoon dried dill weed
salt and pepper to taste

Steps:

  • Cook pasta in boiling, salted water until al dente. Drain. Drain the can of salmon over a 2 cup measure. Add enough milk to make 1 3/4 cups.
  • Meanwhile, prepare sauce. In a large saute pan, melt butter over medium heat. Add onion and mushrooms; saute until onion is tender. Reduce heat to low, and stir in flour. Remove from heat.
  • Stir into cooked vegetables, the milk mixture and wine. Return pan to heat, and bring to a boil, stirring frequently. Reduce heat, and simmer for 2 minutes. Break salmon into chunks; stir into the sauce. Stir in Parmesan cheese, parsley, and dill. Season with salt and pepper to taste, and heat though. Serve over hot pasta.

Nutrition Facts : Calories 816.9 calories, Carbohydrate 77.1 g, Cholesterol 135.8 mg, Fat 31.3 g, Fiber 4.1 g, Protein 52.5 g, SaturatedFat 12.6 g, Sodium 562.1 mg, Sugar 8.8 g

SALMON FILLETS ON GREENS



Salmon Fillets on Greens image

These lightly seasoned salmon fillets are surrounded by fresh veggies and crunchy noodles, then drizzled with a homemade dill dressing. Bernadette Bennett of Waco, Texas shared the recipe.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 15

2 salmon fillets (6 ounces each)
1 tablespoon butter
1 teaspoon canola oil
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 cup mayonnaise
2 teaspoons dill weed
2 teaspoons 2% milk
3/4 teaspoon lemon juice
1/8 teaspoon ground mustard
1/8 teaspoon pepper
2 cups torn leaf lettuce
1/2 cup chopped tomato
1/4 cup chopped red onion
1/4 cup chow mein noodles

Steps:

  • In a large skillet, cook the salmon in butter and oil over medium-high heat for 2 minutes on each side. Sprinkle with basil and oregano. Reduce heat. Cover and cook for 10-15 minutes or until fish flakes easily with a fork., Meanwhile, in a small bowl, whisk together the mayonnaise, dill, milk, lemon juice, mustard and pepper until blended; set aside. Line two salad plates with lettuce. Layer with tomato, onion and chow mein noodles. Drizzle with salad dressing. Top with salmon.

Nutrition Facts : Calories 519 calories, Fat 36g fat (7g saturated fat), Cholesterol 119mg cholesterol, Sodium 435mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 36g protein.

SALMON WITH GREEN FETTUCCINE



Salmon With Green Fettuccine image

The red flesh of the salmon contrasts with the dark green pasta to make a gorgeous dish. It is served with a dill flavored white sauce. This recipe makes 3 generous portions or 6 smaller servings.

Provided by CHRISTYJ

Categories     Italian Recipes

Time 50m

Yield 3

Number Of Ingredients 12

12 ounces spinach fettuccine pasta
1 (14.75 ounce) can canned salmon, drained, liquid reserved
1 ½ cups milk
¼ cup finely diced onion
1 ½ cups fresh sliced mushrooms
3 tablespoons butter
¼ cup all-purpose flour
¼ cup dry white wine
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
¼ teaspoon dried dill weed
salt and pepper to taste

Steps:

  • Cook pasta in boiling, salted water until al dente. Drain. Drain the can of salmon over a 2 cup measure. Add enough milk to make 1 3/4 cups.
  • Meanwhile, prepare sauce. In a large saute pan, melt butter over medium heat. Add onion and mushrooms; saute until onion is tender. Reduce heat to low, and stir in flour. Remove from heat.
  • Stir into cooked vegetables, the milk mixture and wine. Return pan to heat, and bring to a boil, stirring frequently. Reduce heat, and simmer for 2 minutes. Break salmon into chunks; stir into the sauce. Stir in Parmesan cheese, parsley, and dill. Season with salt and pepper to taste, and heat though. Serve over hot pasta.

Nutrition Facts : Calories 816.9 calories, Carbohydrate 77.1 g, Cholesterol 135.8 mg, Fat 31.3 g, Fiber 4.1 g, Protein 52.5 g, SaturatedFat 12.6 g, Sodium 562.1 mg, Sugar 8.8 g

PAN-FRIED SALMON WITH GREEN-COCONUT CHUTNEY



Pan-Fried Salmon With Green-Coconut Chutney image

Coastal flavors from India permeate this crispy-skin salmon. The coconut chutney carries the buzz of ginger and green chile, while a drizzle of tadka - a hot, bright red oil infused with mustard seeds, curry leaves and Aleppo flakes - is the crowning glory of the dish. For perfectly crisp skin, resist the urge to fidget with the fish until the appropriate amount of time has passed; the skin will start to crisp at the edges and the fillet will release with ease. Use fresh or frozen coconut to make the chutney. (Desiccated coconut simply doesn't work as well here.) You can use freeze-dried curry leaves instead of fresh, but you might need to double or even triple the amount, as their intensity is noticeably weaker in comparison.

Provided by Nik Sharma

Categories     dinner, lunch, seafood, main course

Time 25m

Yield 2 servings

Number Of Ingredients 14

1 cup packed fresh or frozen (thawed) grated coconut
1 cup packed cilantro stems and leaves
1 fresh, hot green chile, such as a serrano or Thai chile, stemmed
2 tablespoons grated fresh ginger
2 tablespoons lime juice
Kosher salt
2 skin-on salmon fillets (about 6 ounces each)
1 tablespoon ghee or unsalted butter
1 tablespoon olive oil
Kosher salt
2 tablespoons grapeseed or canola oil
1 teaspoon black or brown mustard seeds
10 to 12 fresh curry leaves (or 25 to 36 dried curry leaves)
1 teaspoon red-pepper flakes, such Maras, Urfa or Aleppo

Steps:

  • Prepare the chutney: In a food processor, blend the coconut, cilantro, chile, ginger and lime juice with 2 to 3 tablespoons of water for a couple of seconds to get a coarse mixture. Add a little water (about 1 tablespoon) if needed to loosen. If you prefer a smoother texture, blend the ingredients in a high-speed blender until smooth. Taste and season with salt. Transfer to a bowl. (This chutney can be made a day in advance and stored in an airtight container in the refrigerator for up to 3 days.)
  • Prepare the salmon: Place the salmon skin-side down on paper towels. Heat the ghee and oil together in a medium skillet over medium and swirl the pan to coat the surface well. When the pan is hot, season the fillets on both sides with salt and place them in the skillet, skin-side down. Reduce the heat to medium-low and let the fish cook undisturbed for 8 minutes, until the edges of the skin start to turn crispy and golden brown.
  • Tilt the skillet slightly and, using a spoon, collect the hot fat that collects at the edge and ladle it over the top of the fish several times. Continue basting the fish until the tops turn opaque and a digital thermometer inserted into the center of the fish reads 125 degrees, about 2 minutes. (The exact cooking time will vary depending on the thickness of the fillet.) Use a spatula or a pair of kitchen tongs to carefully release the fish from the pan. (It should release easily if the skin is crisp.)
  • To serve, divide the chutney between two serving plates. Place the cooked fish on top, skin-side up.
  • Prepare the tadka: Heat the oil in a small saucepan over medium. When the oil is hot, drop in one or two mustard seeds; they should sizzle if the oil is hot enough. Add the remaining mustard seeds and swirl. The seeds should pop, and turn fragrant in 30 to 45 seconds. Add the curry leaves and cover the saucepan with a lid, swirl the contents of the saucepan, cook for 15 seconds until the curry leaves release their aroma. Remove from heat, add the red-pepper flakes and let the mixture sit for 1 minute. Pour the oil and spices over the fish and the chutney. Serve immediately.

BROILED SALMON WITH MUSTARD AND LEMON



Broiled Salmon With Mustard and Lemon image

In this simple salmon recipe, a quick stint under the broiler transforms smooth Dijon mustard into a savory, caramelized crust, and a squeeze of fresh lemon juice adds just the right brightness and tang to the rich, sweet fish. Covering the baking pan with a protective layer of aluminum foil helps with the cleanup, meaning you can cook dinner and wash up in under 30 minutes.

Provided by Melissa Clark

Categories     dinner, easy, quick, seafood, main course

Time 15m

Yield 2 servings

Number Of Ingredients 6

2 (6- to 8-ounce) skin-on salmon fillets, each about 1-inch thick
1/2 teaspoon kosher salt (such as Diamond Crystal), plus more to taste
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
Lemon wedges, for serving

Steps:

  • Position one oven rack 6 inches from the broiler heat source then heat the broiler. Season the salmon fillets all over with ½ teaspoon salt and a couple of grinds of pepper and place them on an aluminum foil-lined sheet pan, skin side down.
  • In a small bowl, whisk the oil and mustard until well mixed. Brush the tops and sides of the salmon with this mustard mixture.
  • Broil until the salmon is opaque with a deep brown crust, about 6 to 8 minutes for medium-rare. (The center of the fillets will be dark pink, if you pierce one with a paring knife and take a look.) If your fillets are thinner, reduce cooking time by 1 to 2 minutes. If you prefer more well-done fish, add 1 or 2 minutes to the cooking time.
  • Squeeze a lemon wedge all over the cooked salmon fillets, then serve salmon with more lemon wedges on the side.

SALMON WITH GREEN FETTUCCINE



Salmon With Green Fettuccine image

The red flesh of the salmon contrasts with the dark green pasta to make a gorgeous dish. It is served with a dill flavored white sauce. This recipe makes 3 generous portions or 6 smaller servings.

Provided by CHRISTYJ

Categories     Italian Recipes

Time 50m

Yield 3

Number Of Ingredients 12

12 ounces spinach fettuccine pasta
1 (14.75 ounce) can canned salmon, drained, liquid reserved
1 ½ cups milk
¼ cup finely diced onion
1 ½ cups fresh sliced mushrooms
3 tablespoons butter
¼ cup all-purpose flour
¼ cup dry white wine
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
¼ teaspoon dried dill weed
salt and pepper to taste

Steps:

  • Cook pasta in boiling, salted water until al dente. Drain. Drain the can of salmon over a 2 cup measure. Add enough milk to make 1 3/4 cups.
  • Meanwhile, prepare sauce. In a large saute pan, melt butter over medium heat. Add onion and mushrooms; saute until onion is tender. Reduce heat to low, and stir in flour. Remove from heat.
  • Stir into cooked vegetables, the milk mixture and wine. Return pan to heat, and bring to a boil, stirring frequently. Reduce heat, and simmer for 2 minutes. Break salmon into chunks; stir into the sauce. Stir in Parmesan cheese, parsley, and dill. Season with salt and pepper to taste, and heat though. Serve over hot pasta.

Nutrition Facts : Calories 816.9 calories, Carbohydrate 77.1 g, Cholesterol 135.8 mg, Fat 31.3 g, Fiber 4.1 g, Protein 52.5 g, SaturatedFat 12.6 g, Sodium 562.1 mg, Sugar 8.8 g

PEANUT BUTTER-GLAZED SALMON AND GREEN BEANS



Peanut Butter-Glazed Salmon and Green Beans image

This fast and fun weeknight meal reveals an unexpected use for peanut butter, transforming it into a savory five-ingredient sauce. The pantry favorite is combined with tangy lemon juice, fragrant ginger and toasted sesame oil to create a rich, supernutty glaze that pairs well with fatty salmon. Here the salmon is roasted on a rack of green beans, but a bed of broccoli florets would be an excellent alternative. The sweet-salty glaze can be made a day ahead and brought to room temperature before using.

Provided by Kay Chun

Categories     dinner, lunch, quick, weeknight, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 pound green beans, trimmed
1 bunch scallions (about 6), halved lengthwise then cut crosswise into thirds
1 tablespoon minced garlic
3 tablespoons neutral oil, such as safflower or canola
Salt and black pepper
1/4 cup smooth peanut butter (either conventional or natural works)
2 tablespoons lemon juice, plus lemon wedges for serving
2 tablespoons low-sodium soy sauce
1 tablespoon grated peeled ginger
1/2 teaspoon toasted sesame oil
4 (6-ounce) center-cut salmon fillets
1/4 cup chopped unsalted roasted peanuts (optional)

Steps:

  • Heat oven to 450 degrees. On a large rimmed baking sheet, combine green beans, scallions, garlic and 2 tablespoons of the neutral oil; season with salt and pepper. Toss to evenly coat, then spread in an even layer.
  • Prepare the peanut butter glaze: In a small bowl, combine peanut butter, lemon juice, soy sauce, ginger, sesame oil and 1 tablespoon water. Season with salt and pepper, then whisk until smooth.
  • Rub salmon with the remaining 1 tablespoon neutral oil and season with salt. Arrange salmon on top of beans and spoon half of the peanut butter glaze on top of the fish. Roast for 5 minutes, then spoon over the remaining glaze. Roast until salmon is cooked to medium and beans are crisp-tender, 5 to 7 minutes more, depending on thickness.
  • Divide salmon and beans among serving plates. Top with peanuts and serve with lemon wedges.

7-MINUTE SALMON PICCATA



7-Minute Salmon Piccata image

In just a few minutes, with only a few ingredients, using just one pan, we're making an incredible dish featuring one of the world's best pan sauces. Whether you're an expert cook or just getting started, this is one recipe/technique that you must master-and the good news is, it couldn't be simpler.

Provided by Chef John

Categories     Salmon Fillets

Time 12m

Yield 2

Number Of Ingredients 11

2 (6 ounce) boneless, skinless salmon fillets
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 teaspoon all-purpose flour
2 tablespoons clarified butter
2 tablespoons drained capers
¼ cup white wine
1 lemon, zested and juiced
2 tablespoons unsalted butter
1 tablespoon water, or as needed
2 tablespoons chopped fresh Italian parsley

Steps:

  • Season salmon with salt, pepper, and cayenne. Sprinkle flour onto one side of each fillet and pat gently onto the fish.
  • Heat clarified butter in a nonstick skillet over medium-high heat. Add salmon, floured side down, and let sear for 2 ½ minutes. Flip and sear the other side for 2 minutes. Remove to a plate and cover with foil.
  • Add capers to the skillet and press with the back of a fork to gently mash. Pour in wine and lemon juice; add lemon zest. Swirl the pan to combine. Let reduce by half, about 1 minute.
  • Reduce heat to low and add butter; swirl the pan or stir with a spoon or spatula until butter is almost fully melted. Transfer salmon and any accumulated juices from the plate back into the skillet. Allow butter to fully melt while spooning sauce over salmon.
  • Pour in water to thin sauce if needed; continue to spoon sauce over salmon and cook until salmon is fully cooked through and flakes easily with a fork. An instant-read thermometer inserted into the center of the fillets should read about 145 degrees F (63 degrees C). Sprinkle parsley over top.
  • Remove from heat and transfer to a serving plate; spoon pan sauce over salmon.

Nutrition Facts : Calories 565.5 calories, Carbohydrate 7.9 g, Cholesterol 162.5 mg, Fat 42.8 g, Fiber 2.8 g, Protein 34.7 g, SaturatedFat 19 g, Sodium 361.1 mg

Tips:

  • Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling.
  • Choose the Right Salmon: Look for wild-caught, sustainable salmon that is fresh or frozen. If using frozen salmon, thaw it thoroughly in the refrigerator before cooking.
  • Cook the Salmon Properly: Salmon is a delicate fish, so it's important not to overcook it. Cook it on medium heat until it is cooked through but still flaky, about 5-7 minutes per side.
  • Make the Green Fettuccine: Use fresh spinach or kale for the best flavor. Wilt the greens before adding them to the food processor to make blending easier. Use a high-powered blender or food processor to get a smooth and creamy sauce.
  • Serve Immediately: Salmon and green fettuccine are best served immediately after cooking. Garnish with fresh herbs and a squeeze of lemon juice for added flavor.

Conclusion:

This delicious and healthy recipe for salmon with green fettuccine is sure to impress your family and friends. The combination of tender salmon, creamy green sauce, and al dente pasta is a perfect balance of flavors and textures. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, this recipe is sure to deliver. So next time you're craving something delicious and satisfying, give this salmon with green fettuccine a try. You won't be disappointed!

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