YOUR SOLIN GENERATED RECIPE
Garlic Butter Salmon Linguine with Asparagus
Pan-seared salmon and tender asparagus tossed with whole grain linguine in a silky garlic butter sauce that finishes with a bright, zesty lemon lift.
INGREDIENTS
6 oz salmon fillet
1.5 oz whole grain linguine
1 cup asparagus spears
0.5 tbsp ghee
1 clove garlic
1 tbsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Bring a large pot of salted water to a boil and cook the whole grain linguine according to package directions until al dente.
While the pasta is cooking, season the salmon fillet on both sides with half of the sea salt and black pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the exterior is golden and the center is cooked through.
Remove the salmon from the pan and set it aside to rest for a few minutes before flaking it into large, bite-sized chunks.
In the same skillet, melt the ghee and add the minced garlic and trimmed asparagus spears, sautéing for 3 to 4 minutes until the asparagus is tender-crisp.
Drain the cooked linguine and add it directly to the skillet with the asparagus and garlic.
Add the lemon juice, the remaining sea salt, black pepper, and chopped fresh parsley to the skillet, tossing everything together to coat the noodles.
Gently fold the flaked salmon chunks back into the pasta and serve immediately while hot.