It’s the first Friday in Lent and we’re refraining from eating meat, but the good news is…we can eat fish! So, fish Fridays it is. This salmon dish is so simple and just screams bright, cheery spring. Even though it’s still snowing here in the Pacific NW, wishful thinking, right?
These salmon fillets get dressed in a lemon garlic oil with a dash of paprika for that beautiful color and served up with ribbons of light, but creamy pappardelle and peas. You can have this dish on the table in under 30 minutes and that’s a win for Friday night!
Let’s talk about salmon for a moment. Do you tend to go for the farmed salmon or wild salmon? It most likely because I have been spoiled growing up in salmon country, where we always caught our salmon in the wild, but I prefer wild salmon hands down every time. There is a huge difference in the texture and color of wild salmon versus farmed salmon. Wild salmon has the best meaty texture that flakes perfectly when cooked. This is from their life swimming in the open waters. Farmed salmon tend to have a less firm texture and most often have color added to them because they have lived in a smaller area outside of the wild open waters.
When it comes down to choosing what salmon to eat, my choice will always be wold salmon. I would rather eat less wild salmon, knowing that I’m eating quality fish then eat something that was farmed with color added. Our society needs to train their brains to eat quality over quantity and be aware of what we put in our bodies.
Lemon Salmon w/ Pappardelle and Peas
- 4 fillets Pacific Salmon
- 2 tsp Williams Sonoma Mango Rub or use your favorite seasoning
- 1 tbsp cooking oil
- 1 lb pappardelle pasta
- 1 cup peas fresh shelled or use frozen
- ½ cup butter
- ¼ cup heavy cream
- 1 clove garlic minced
- ½ cup parmesan cheese
- S & P to taste
- 1 lemon sliced
- Start grill
- Prepare Pacific Salmon by seasoning each fillet with Mango Rub and ½ tbsp cooking oil
- In a small saucepan add butter, garlic, heavy cream and peas, warm on medium low
- Prepare pappardelle according to directions
- While pappardelle is cooking, oil grill with remaining ½ tbsp cooking oil and cook salmon flesh side down first until cooked half way then carefully flip over skin side down
- Drain pappardelle and add to butter/ cream / pea mixture and toss well
- Plate pasta, sprinkle parmesan on top and serve with salmon and lemon