Lemon-Dill Salmon and Pasta

Recipe adapted from Better Homes and Gardens Lemon-Dill Shrimp & Pasta 

Lemon-Dill Salmon and Pasta Ingredients:

(4) 4 oz. salmon fillets

1 lemon

8 oz. dried fettuccine

2 tbsp olive oil

3-4 cloves garlic, thinly sliced

6 c. baby spinach

1/2 tsp. Italian seasoning, crushed

1/2 tsp. fresh dill, snipped

Fresh dill sprigs for garnish

salt and pepper to taste

In a small bowl, combine 1 tsp. lemon zest, 3 tbsp lemon juice, Italian seasoning and 1/2 tsp. fresh snipped dill.  Set aside.  Cook pasta according to package directions. Drain and set aside.

Meanwhile, in a large skillet, heat olive oil over medium heat.  Add garlic and cook in hot oil for 1 minute.  Turn up heat to high and add salmon fillets (season fillets with pepper first). Sear face down for 2 minutes on high heat.  Turn down heat to medium and flip fillets over so skin side is down.  Cook until no longer raw in the middle.  Peel away salmon skin and use a fork to flake/chunk the meat. Set aside.

Add spinach and drained pasta to skillet; toss just until spinach beings to wilt.  Remove from heat and stir in the lemon juice mixture and salmon chunks.  Season with salt and pepper and garnish with fresh dill.  Makes 4-6 servings.