YOUR SOLIN GENERATED RECIPE
Creamy Lemon-Garlic Salmon Pappardelle with Fresh Herbs
Enjoy a delightful twist on classic pasta with tender, flaky salmon mingled in a creamy lemon-garlic sauce. Complemented by whole wheat pappardelle and sprinkled with fresh parsley and dill, this dish brings bright citrus notes and rich creaminess to elevate your meal experience.
INGREDIENTS
5 oz Salmon Fillet
1 cup Whole Wheat Pappardelle (cooked)
1/4 cup Nonfat Greek Yogurt
1 tsp Olive Oil
2 tbsp Lemon Juice
2 cloves Garlic
2 tbsp Fresh Parsley
2 tbsp Fresh Dill
PREPARATION
Preheat a skillet over medium heat and add olive oil.
Season the salmon fillet lightly with salt and pepper, then sear it skin-side down for about 3-4 minutes until crisp, flipping and cooking an additional 3 minutes until just cooked through. Remove from the pan and flake into large pieces.
In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.
Add lemon juice and stir briefly to deglaze the pan.
Lower the heat and mix in the nonfat Greek yogurt, stirring constantly to create a smooth, creamy sauce.
Add the cooked whole wheat pappardelle to the skillet, gently tossing to coat the pasta in the lemon-garlic cream sauce.
Fold in the flaked salmon and sprinkle with fresh parsley and dill.
Adjust seasoning with salt and pepper if needed, and serve warm.