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Lemon Pasta With Salmon

 
One serving costs about $3.91 One serving costs about $3.91

$3.91 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 pescetarian,pescatarian lunch,main course,main dish,dinner
spoonacular Score:74%

Spoonacular Score: 74%

 

Need a pescatarian main course? Lemon Pasta With Salmon could be an excellent recipe to try. This recipe serves 6 and costs $3.54 per serving. One serving contains 562 calories, 29g of protein, and 35g of fat. 1 person were impressed by this recipe. A mixture of salt, butter, thickenthin not/starch thickener, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 64%. This score is pretty good. Try Lemon-Oregano Salmon and Leek Parsnip Pasta, Whole-Wheat Pasta with Lemon, Basil, and Grilled Salmon, and Roasted Lemon Salmon Fillets with Pesto Pasta for similar recipes.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
some
some black bell pepper
black bell pepper
2 Tbsps
2 Tbsps butter
butter
2 oz
2 oz clam juice
clam juice
2 Tbsps
2 Tbsps corn starch
corn starch
1 cup
1 cup dill
dill
1 cup
1 cup heavy cream
heavy cream
3 Tbsps
3 Tbsps lemon juice
lemon juice
1 tsp
1 tsp lemon rind
lemon rind
0.25 cups
0.25 cups olive oil
olive oil
3 cups
3 cups pasta
pasta
1 cup
1 cup cooked frozen peas
cooked frozen peas
4 fillet
4 fillet salmon
salmon
0.75 tsps
0.75 tsps salt
salt
some black bell pepper
some
black bell pepper
2 Tbsps butter
2 Tbsps
butter
2 oz clam juice
2 oz
clam juice
2 Tbsps corn starch
2 Tbsps
corn starch
1 cup dill
1 cup
dill
1 cup heavy cream
1 cup
heavy cream
3 Tbsps lemon juice
3 Tbsps
lemon juice
1 tsp lemon rind
1 tsp
lemon rind
0.25 cups olive oil
0.25 cups
olive oil
3 cups pasta
3 cups
pasta
1 cup cooked frozen peas
1 cup
cooked frozen peas
4 fillet salmon
4 fillet
salmon
0.75 tsps salt
0.75 tsps
salt

Equipment

broiler
broiler
bowl
bowl
pot
pot
broiler
broiler
bowl
bowl
pot
pot


Instructions

  1. Heat broiler. Prepare pasta according to package directions; drain and transfer to a large bowl.
  2. While pasta is cooking, brush salmon with oil and sprinkle with salt and pepper. Broil 4 inches from heat source, skin-side up about 4 minutes; turn and broil 4 minutes more, just until cooked through.
  3. Prepare sauce: In pasta pot, melt butter over medium heat. Add lemon juice and lemon rind and cook until almost dry. Add clam juice and cream and bring to a boil. Add thickener and cook, stirring 30 seconds to 1 minute until thickened. Mix in dill and peas. Toss pasta with sauce.
  4. Gently flake fish on top of sauced pasta. Serve hot.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.03
Ingredient
some black bell pepper
2 tablespoons butter
2 ounces clam juice
2 tablespoons corn starch
1 cup dill
1 cup heavy cream
3 tablespoons lemon juice
1 teaspoon lemon rind
¼ cups olive oil
3 cups pasta
1 cup cooked frozen peas
4 fillets salmon
Price
$2.24
$0.24
$0.60
$0.07
$1.86
$1.29
$0.31
$0.17
$0.64
$0.39
$1.29
$15.10
$24.18

Tips

Health Tips

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

Price Tips

  • If you want the health benefits of salmon without the pricetag that comes with fresh and even frozen fillets, look for recipes using canned salmon.

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

  • Wild Alaskan salmon is considered the most sustainable choice.

Disclaimer

Nutritional Information

Quickview
584 Calories
29g Protein
35g Total Fat
36g Carbs
34% Health Score
Limit These
Calories
584
29%

Fat
35g
55%

  Saturated Fat
14g
88%

Carbohydrates
36g
12%

  Sugar
5g
7%

Cholesterol
126mg
42%

Sodium
434mg
19%

Get Enough Of These
Protein
29g
59%

Vitamin C
115mg
140%

Selenium
61µg
87%

Vitamin A
3881IU
78%

Vitamin B6
1mg
63%

Vitamin B12
3µg
61%

Vitamin B3
10mg
54%

Phosphorus
361mg
36%

Vitamin B2
0.61mg
36%

Manganese
0.58mg
29%

Vitamin B1
0.41mg
27%

Potassium
943mg
27%

Folate
99µg
25%

Vitamin B5
2mg
24%

Copper
0.44mg
22%

Vitamin E
3mg
21%

Magnesium
73mg
18%

Fiber
4g
16%

Vitamin K
16µg
16%

Iron
2mg
14%

Zinc
1mg
12%

Calcium
76mg
8%

Vitamin D
0.35µg
2%

covered percent of daily need

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