Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Weeknight Dinners

    Lemon Garlic Salmon Fillets with Pasta and Broccoli

    american
    fish
    hands off
    italian
    less than four dollars
    warm weather
    ​

    2 servings

    porsi

    40 minutes

    total waktu
    Mulai Memasak

    Bahan-bahan

    12 ounce Broccoli ($1.25)

    1 unit Lemon ($0.53)

    2 clove Garlic ($0.08)

    2 10 ounce Skin-on Salmon Fillets ($3.30)

    6 ounce Linguine, chickpea or lentil ($1.50)

    3 tablespoon Butter ($0.43)

    3 teaspoon Olive Oil ($0.45)

    Petunjuk

    Wash and dry all produce. Adjust racks to middle and upper positions and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Trim bottom ends from baby broccoli, leaving stalks whole. Zest lemon, then cut into quarters. Squeeze 1 TBSP juice into a small bowl. Grate or finely mince garlic.

    Warm 1 TBSP butter in a small microwave-safe bowl until just softened, about 10 seconds (do not melt). Stir in half the garlic, half the lemon zest, and a pinch of salt and pepper. Line a baking sheet with aluminum foil and coat with a drizzle of olive oil. Pat salmon dry with a paper towel, then place skin-side down on sheet.

    Season flesh side of salmon with salt and pepper. Evenly spread garlic butter on top. On another baking sheet, toss baby broccoli with a large drizzle of olive oil and a pinch of salt and pepper. Roast salmon on middle rack and baby broccoli on upper rack until salmon is cooked and baby broccoli is tender, 10-15 minutes (the fillets may finish first).

    Meanwhile, once water boils, add linguine to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain. Return empty pot to stove over medium heat and add a drizzle of olive oil. Stir in remaining garlic, remaining lemon zest, and half the Tuscan heat spice (use the rest as you like). Cook, stirring, until fragrant, about 30 seconds.

    Add cream cheese, reserved 1 TBSP lemon juice, and ⅓ cup pasta cooking water to pot, stirring until cream cheese melts. Turn off heat and stir in linguine and 2 TBSP butter. Season with salt and pepper. TIP: If sauce seems dry, add more pasta cooking water, a little bit at a time, until everything is coated in a loose sauce.

    Divide pasta, salmon, and baby broccoli between plates. Serve with any remaining lemon quarters for squeezing over.

    Nutrisi

    Ukuran Porsi

    -

    Kalori

    960 kcal

    Total Lemak

    54 g

    Lemak Jenuh

    21 g

    Lemak Tak Jenuh

    -

    Lemak Trans

    -

    Kolesterol

    150 mg

    Natrium

    290 mg

    Total Karbohidrat

    81 g

    Serat Diet

    7 g

    Total Gula

    8 g

    Protein

    47 g

    2 servings

    porsi

    40 minutes

    total waktu
    Mulai Memasak

    Siap untuk mulai memasak?

    Kumpulkan, sesuaikan, dan bagikan resep dengan Umami. Untuk iOS dan Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Ketentuan • Privasi • FAQ

    • Make primary photo
    • Delete photo

    Bahan-bahan

    12 ounce Broccoli ($1.25)

    1 unit Lemon ($0.53)

    2 clove Garlic ($0.08)

    2 10 ounce Skin-on Salmon Fillets ($3.30)

    6 ounce Linguine, chickpea or lentil ($1.50)

    3 tablespoon Butter ($0.43)

    3 teaspoon Olive Oil ($0.45)

    Petunjuk

    1

    Wash and dry all produce. Adjust racks to middle and upper positions and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Trim bottom ends from baby broccoli, leaving stalks whole. Zest lemon, then cut into quarters. Squeeze 1 TBSP juice into a small bowl. Grate or finely mince garlic.

    2

    Warm 1 TBSP butter in a small microwave-safe bowl until just softened, about 10 seconds (do not melt). Stir in half the garlic, half the lemon zest, and a pinch of salt and pepper. Line a baking sheet with aluminum foil and coat with a drizzle of olive oil. Pat salmon dry with a paper towel, then place skin-side down on sheet.

    3

    Season flesh side of salmon with salt and pepper. Evenly spread garlic butter on top. On another baking sheet, toss baby broccoli with a large drizzle of olive oil and a pinch of salt and pepper. Roast salmon on middle rack and baby broccoli on upper rack until salmon is cooked and baby broccoli is tender, 10-15 minutes (the fillets may finish first).

    4

    Meanwhile, once water boils, add linguine to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain. Return empty pot to stove over medium heat and add a drizzle of olive oil. Stir in remaining garlic, remaining lemon zest, and half the Tuscan heat spice (use the rest as you like). Cook, stirring, until fragrant, about 30 seconds.

    5

    Add cream cheese, reserved 1 TBSP lemon juice, and ⅓ cup pasta cooking water to pot, stirring until cream cheese melts. Turn off heat and stir in linguine and 2 TBSP butter. Season with salt and pepper. TIP: If sauce seems dry, add more pasta cooking water, a little bit at a time, until everything is coated in a loose sauce.

    6

    Divide pasta, salmon, and baby broccoli between plates. Serve with any remaining lemon quarters for squeezing over.