Home / Recipe / Lemon Parsley Garlic Pan Seared Salmon
12 June, 2016

Lemon Parsley Garlic Pan Seared Salmon

Posted in : Main Course, pasta, seafood, Veggies on by : poppop

Lemon Parsley Garlic Pan Seared Salmon – You will have it on the table in under 30 minutes. Along with the pasta and veggie which tonight is a combo of our two favorites, rigatoni pasta aglio e olio and sautéed spinach.

THE VEGGIES – First let’s cut up the vegetables. Zest the lemons then quarter the lemons. Coarsely chop up the garlic and the parsley. If you are going to also do the aglio e olio and the sautéed spinach combo, double the garlic.

Lemon Parsley Garlic Pan Seared Salmon-poppopcooks.com

 

THE PASTA AND SPINACH – Put a large skillet or saute’ pan on at low heat with enough good extra virgin olive oil to get to about 1/8th inch deep. You’re better off with a little too much oil than too little so don’t be shy with the evoo. Add the garlic and keep an eye on it. You don’t want to let the garlic get brown but you do want it to cook and get soft so keep the heat low.  Add a pinch each of salt, black pepper and red pepper flakes. Also put a pot of salted water on at high. Add the pasta, stir it right away and when the water starts to boil check the pasta. You want it to be a little underdone. When it’s just starting to get soft transfer it to the garlic pan with a large cooks spoon. Don’t worry about getting some of the pasta water in with the garlic and oil, that’s a good thing. It helps to slightly thicken the oil and keep the garlic from browning. Stir it all together and toss it every minute or so until the pasta is al dente (cooked but still on the firm side).

Lemon Parsley Garlic Pan Seared Salmon-4

 

 

THE SALMON – Put a skillet on at medium high and eyeball a couple of tablespoons of olive oil. Lightly salt and pepper the flesh side of the filets. If you have any dried dill weed, a pinch of that goes good with any fish. (IMO) When the pan is hot put the filets in with the flesh side down. If your filets have been skinned spice up the upside.

Pan Seared Salmon-4-poppopcooks.com

 

Give them 2-4 minutes a side depending on the thickness and how well done you like it. When they are just starting to get firm to a poke they are done. If you like them really well done then let them get real firm to the point that they will want to break apart and flake when poked. Remove the filets to a dish and put it on an idle burner on the stove or in the oven set just to warm.

Put the butter , lemon zest, the garlic and a pinch each of salt and black pepper in the skillet and stir it up with a wooden spoon scraping the bits off the bottom of the pan.

Lemon Parsley Garlic Pan Seared Salmon-3-poppopcooks.com

Cook it no more than a minute. Just until you can smell the garlic cooking. Stir in the lemon juice and the parsley.  Then put the filets on the plates and spoon the sauce onto the filets. Serve it with a wedge of lemon and enjoy your Lemon Parsley Garlic Pan Seared Salmon!

 

Lemon Parsley Garlic Pan Seared Salmon-6-poppopcooks.com

 

THE PASTA AND SPINACH – When the pasta has softened up a little and the Salmon is almost ready to serve add the spinach to the pasta and toss it all together. Just let the spinach wilt a little, don’t let it get mushy.

Lemon Parsley Garlic Pan Seared Salmon-5-poppopcooks.com

 

Squeeze some lemon juice onto it and serve it up.  With little grated parmesan cheese of course. Bon Appetit!

Lemon Parsley Garlic Pan Seared Salmon-7-poppopcooks.com

 

We had a nice crisp, dry Italian Vermentino with this fantastic quick and easy meal.

 

 

 

 

 

Print Recipe
Lemon Parsley Garlic Pan Seared Salmon BigOven - Save recipe or add to grocery list Yum
Sautéed Salmon served with a pasta and spinach side.
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Salmon
Pasta and Spinach
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Salmon
Pasta and Spinach
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
Salmon
  1. THE SALMON - Put a skillet on at medium high and eyeball a couple of tablespoons of olive oil. Lightly salt and pepper the flesh side of the filets. If you have any dried dill weed, a pinch of that goes good with any fish. (IMO) When the pan is hot put the filets in with the flesh side down. If your filets have been skinned spice up the upside.
  2. Give them 2-4 minutes a side depending on the thickness and how well done you like it. When they are just starting to get firm to a poke they are done. If you like them really well done then let them get real firm to the point that they will want to break apart and flake when poked. Remove the filets to a dish and put it on an idle burner on the stove or in the oven set just to warm.
  3. Put the butter , lemon zest, the garlic and a pinch each of salt and black pepper in the skillet and stir it up with a wooden spoon scraping the bits off the bottom of the pan.
  4. Cook it no more than a minute. Just until you can smell the garlic cooking. Stir in the lemon juice and the parsley. Then put the filets on the plates and spoon the sauce onto the filets. Serve it with a wedge of lemon and enjoy your Lemon Parsley Garlic Pan Seared Salmon!
Pasta and Spinach
  1. THE PASTA AND SPINACH - Put a large skillet or saute' pan on at low heat with enough good extra virgin olive oil to get to about 1/8th inch deep. You're better off with a little too much oil than too little so don't be shy with the evoo. Add the garlic and keep an eye on it. You don't want to let the garlic get brown but you do want it to cook and get soft so keep the heat low. Add a pinch each of salt, black pepper and red pepper flakes. Also put a pot of salted water on at high. Add the pasta, stir it right away and when the water starts to boil check the pasta. You want it to be a little underdone. When it's just starting to get soft transfer it to the garlic pan with a large cooks spoon. Don't worry about getting some of the pasta water in with the garlic and oil, that's a good thing. It helps to slightly thicken the oil and keep the garlic from browning. Stir it all together and toss it every minute or so until the pasta is al dente (cooked but still on the firm side).
  2. When the pasta has softened up a little and the Salmon is almost ready to serve add the spinach to the pasta and toss it all together. Just let the spinach wilt a little, don't let it get mushy.
  3. Squeeze some lemon juice onto it and serve it up. With little grated parmesan cheese of course. Bon Appetit!
    Lemon Parsley Garlic Pan Seared Salmon-7-poppopcooks.com
Share this Recipe
Powered by WP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

R U HUMAN? * Time limit is exhausted. Please reload CAPTCHA.