Fettuccine with Salmon and Snap Peas

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Kosher salt
  • 12 ounces fettuccine
  • 8 ounces snap peas, strings removed, cut into thirds
  • 4 tablespoons unsalted butter
  • 1 shallot, thinly sliced
  • 1 12 -ounce skinless wild salmon fillet, cut into 2-inch pieces
  • Freshly ground pepper
  • 1/4 cup chopped mixed herbs (such as dill, parsley and/or chives)
  • Juice of 1/2 lemon
Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas during the last 2 minutes of cooking. Reserve 1 cup of the cooking water, then drain.

Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the salmon; season with 3/4 teaspoon salt and a few grinds of pepper. Cook, turning once, until the salmon is just cooked through, about 3 minutes. Transfer to a plate.

Add the pasta and snap peas to the skillet along with 1/2 cup of the reserved pasta cooking water, the remaining 2 tablespoons butter, the herbs and lemon juice. Cook, tossing and adding more of the reserved cooking water if necessary, until the pasta is coated, about 1 more minute. Season with salt and pepper. Top with the salmon.

Photograph by Antonis Achilleos


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    This recipe is featured in:

    Weeknight Summer Dinners