Pan-fried salmon, flaked into tender items and served with spaghetti and courgetti in a light-weight lemon cream sauce. Mixing the spaghetti with the courgetti offers the dish an excellent lighter really feel, plus the courgetti is barely noticeable, so my youngsters eat all of it, no drawback!
Bounce to:
I like this as a lighter dinner that also has the consolation of pasta and a creamy sauce.
I am typically responsible of cooking an excessive amount of pasta, however this recipe, with the addition of the spiralized courgetti (zucchini) jogs my memory to scale back it down a bit, while nonetheless ensuring I get a pleasant, first rate portion dimension!
You may change the pasta solely with courgetti (zoodles) for those who like, however I am unable to reside with out my pasta. So I will not be doing that 😁
📋 What do we want?
- Salmon – you solely want 3 salmon fillets to feed 4 individuals on this recipe, because the salmon is flaked into good little chunky items, as soon as it is cooked.
- Courgetti/zoodles – your can by these courgette noodles from bigger supermarkets within the salad part. If you wish to make your personal, you will want a spiralizer. I’ve this one (<–affiliate hyperlink).
📺 Watch learn how to make it
Full recipe with detailed steps within the recipe card on the finish of this publish.
👩🍳PRO TIP Be sure you save a number of the water you cooked the pasta in. We add in a great splash of this beautiful starchy water to the pan, close to the tip of cooking, to assist produce a light-weight, silky sauce for the spaghetti.
🍽️ What to serve it with
- Prime with shaved parmesan, a great grind of black pepper and a bit lemon zest. I prefer to serve with a lemon wedge too.
- You may additionally add some garlic bread and/or a pleasant easy salad.
Excellent gentle creamy pasta with al dente sugar snap peas, a bit courgetti hidden in there and good chunky flakes of tender salmon ❤️
🍲 Extra recipes with salmon
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Pan Fried Salmon with Spaghetti and Cream Lemon Sauce
Pan-fried salmon, flaked into tender items and served with spaghetti and courgetti in a light-weight lemon cream sauce.
INSTRUCTIONS
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Place the spaghetti in a big pan of boiling water and simmer for 10-13 minutes – till cooked to your liking. Observe – you will be including the sugar snap peas and courgette to the spaghetti for the final minute of cooking.
250 g (8.8 oz) dried spaghetti
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While the spaghetti is cooking, warmth the oil in a big frying pan, over a medium-high warmth.
1 tbsp olive oil
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Sprinkle the salt and pepper on the flesh of the salmon fillets and place within the frying pan, skin-side-down. Prepare dinner for 3 minutes, till the pores and skin is crispy.
⅛ tsp salt, ⅛ tsp black pepper, 3 boneless salmon fillets
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Flip the salmon over and add the chopped onions to the pan. Prepare dinner the salmon and onions for an additional 3 minutes, till the onions begin to soften.
1 small onion
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Take the salmon out of the pan and place on a chopping board.
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Add the garlic to the onions and cook dinner for a minute while stirring. Add the wine and let it bubble for a minute, then add within the cream and switch the warmth right down to medium.
2 cloves garlic, 2 tbsp white wine, 5 tbsp double (heavy) cream
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While the cream is heating by way of, take away the pores and skin from the salmon, and break the salmon into tough chunks (don’t fret if it is not fairly cooked at this level because it’s going again within the pan). Add the salmon again into the pan together with the the lemon zest.
zest of 1 lemon
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By now the spaghetti needs to be virtually prepared. Add the sugar snap peas and spiralized courgette in with the spaghetti for the final minute of cooking.
85 g (1 cup) sugar snap peas (snow peas), 1 small courgette (zucchini)
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Drain the pasta, reserving about half a cup of the cooking water.
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Add the spaghetti, sugar snaps and courgette to the frying pan and toss by way of together with the lemon juice and a few splashes of the reserved pasta water.
Juice of half a lemon
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Divide between 4 bowls and prime with grated parmesan, freshly floor black pepper and a bit little bit of lemon zest. Serve with lemon wedges.
2-4 tbsp shaved parmesan, pinch Black pepper, Lemon zest, Lemon Wedges
✎ Notes
Make certain your frying pan is large enough to carry all the pasta and courgetti, because it’s all tossed collectively on the finish. I exploit a 30cm/12″ frying pan. That is my favorite Le Creuset frying pan (<– affiliate hyperlink)
Need it extra saucy?
If you need the pasta dish to be a bit extra saucy, add in a extra of the reserved pasta water and an additional tbsp of cream.
Can I make it gluten free?
Sure, merely swap the spaghetti for gluten free spaghetti
Can I swap out the salmon for rooster?
Sure, change the salmon fillets with boneless, skinless rooster fillets, however pan fry them for 5-8 minutes longer, so that they’re cooked during earlier than you slice/shred the rooster. You may also change with different fish, reminiscent of haddock or cod, though I believe salmon tastes finest. Trout would work properly, and prawn would too. In case you’re utilizing prawns, simply add them in with the softened onions for the previous few minutes of cooking, slightly than pan frying them first.
Can I freeze salmon with spaghetti?
Sadly this dish will not freeze properly.
Wish to take away the pasta to make it even lighter?
Exchange extra (or all) of the spaghetti with extra courgetti (zoodles). Eradicating the spaghetti solely and changing with 2 further spiralized courgettes (zucchinis) will save approx 215 energy per portion!
How can I make a vegetarian model?
You can also make a vegetarian model by changing the salmon with quorn ‘rooster fashion’ strips (Linda McCartney Vegetarian Pulled Rooster is fairly good). Exchange the Parmesan/Grana Padano cheese with a Italian-style vegetarian onerous cheese.
Vitamin data is approx. for one serving of this recipe.
Vitamin
Energy: 556kcalCarbohydrates: 54gProtein: 36gFats: 20gSaturated Fats: 7gPolyunsaturated Fats: 4gMonounsaturated Fats: 7gLdl cholesterol: 93mgSodium: 188mgPotassium: 1014mgFiber: 4gSugar: 6gVitamin A: 679IUVitamin C: 26mgCalcium: 91mgIron: 3mg
This recipe was first printed in March 2018. Up to date June 2023 with new photographs, video, a few small recipe tweaks and a few housekeeping.
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