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Pan Sauteed Salmon on Snap Peas and Fettuccine

Pan Sauteed Salmon on Snap Peas and Fettuccine

Kosher salt, black pepper
12 oz. fettuccine
8 oz. fresh snap peas, strings removed, cut into thirds
4 T. butter
4 T. good quality olive oil
1 shallot, thinly sliced
1 (12-oz.) skinless salmon fillet, cut into 2” pieces
¼ c. chopped mixed herbs (chives, dill, basil, etc.)
Juice of 1 fresh lemon

  1. Add pasta to salted boiling water, cook according to directions. Add the peas the last 2 minutes of cooking.
  2. Reserve 1 c. of the pasta water. Drain pasta and peas.
  3. In a large skillet, over medium-high heat, heat 2 T. of butter and 2 T. olive oil.
  4. Add the shallot and cook until soft.
  5. Season the salmon and add to the skillet. Cook, turning once, until salmon is just cooked through, about 3 minutes. Transfer to plate.
  6. Add the pasta and peas to skillet with ½ c. of pasta water, 2 T. butter, 2 T. olive oil, herbs and lemon juice.
  7. Cook, tossing and adding more of the reserved pasta water if necessary, until pasta is coated. Mix well, taste for seasoning.
  8. Place salmon on top. Serve.
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