Broiled Salmon with Sweet Pea, Sun-Dried Tomato, and Lemon Spaghetti

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Savoring Salmon

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 16 Reviews
Total Time:
31 min
Prep
18 min
Cook
13 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

  • 1 pound spaghetti
  • 1/2 cup extra-virgin olive oil, plus extra for drizzling
  • 1 cup diced red onion
  • 3 cloves garlic, sliced, plus 1 tablespoon minced
  • 2 teaspoons lemon zest
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup tomato sauce
  • 3/4 cup thinly sliced olive oil packed sun-dried tomatoes
  • 1 cup frozen green peas
  • 2 tablespoons olive oil
  • 4 (6-ounce) salmon fillets
  • 2 teaspoons Essence, recipe follows
  • 2 teaspoons fresh chopped oregano leaves
  • 2 tablespoons fresh squeezed lemon juice
  • 1/2 cup grated Parmesan, plus more for garnish
  • 2 tablespoons chopped fresh parsley leaves

Directions

Adjust the oven rack to the top rung in the oven and preheat broiler.

Set a 6-quart pot with a pasta cooker insert over high heat, and fill with 1-gallon of water. Bring to a boil and add 2 tablespoons salt to the pot. Add the pasta to the pan and cook until al dente, about 8 to 10 minutes.

Meanwhile, heat a 14-inch skillet over medium-high heat, and add 1/4 cup of the olive oil to the pan. Once the oil is hot, add the onion and garlic to the pan and saute until the onions are translucent, about 3 to 4 minutes. Add the lemon zest, crushed red pepper flakes, tomato sauce and sun-dried tomatoes to the pan. Add about 1/2 cup of the pasta cooking water to the pan as well as the pasta and peas. Season with salt and cook, stirring often, until the pasta is fully cooked, and well dressed with the sauce. Reserve until the fish is cooked.

Line a half-sheet pan with aluminum foil and drizzle with the olive oil. Slice each salmon fillet into several 1/2-inch slices, and season with the Essence. Lay the salmon, shingled, in 4 portions on the sheet pan and sprinkle the oregano and lemon juice on top. Combine the remaining 1/4 cup of extra-virgin olive oil and minced garlic in a small bowl, and pour over the salmon. Set under the broiler and cook until the salmon is slightly caramelized on top, about 2 to 3 minutes. Remove from the oven, divide the pasta among 4 entree plates, sprinkle with the Parmesan and lay a portion of salmon atop each plate of pasta. Garnish with chopped parsley and more Parmesan if desired.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William and Morrow, 1993.

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Newest Ratings and Reviews

Read all 16 reviews

  • on March 14, 2012

    Flag

    Another excellent recipe from Emeril! Both the salmon and spaghetti are full of flavor. I think the sun dried tomatoes add so much depth to the sauce. It might be a little spicy for some, but you can dial back the red pepper flakes if needed. My family likes salmon skin, so broiling took a little longer with whole filets. The recipe was a little more involved than I thought it would be, but it was sooo worth it. Can't wait to have it again!

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  • on February 21, 2012

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    Delicious! Its simple but the flavors work so well together. I made several adjustments according to what I had on hand, and to cut calories and fat I didn't use any olive oil. Cooking spray has always worked just as well if it doesn't involve breading. I used Fusilli instead of spaghetti, which worked really well with the cuts of salmon. A can of diced tomatoes in basil and garlic instead of just tomato sauce, and rosemary instead of oregano. I subbed in rosemary with confidence because its the same flavor profile as Giada's baked salmon with rosemary, lemon and capers. Which is also very delicious :

    people found this review Helpful.
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  • on July 29, 2011

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    By far one of my favorite salmon recipes!

    people found this review Helpful.
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