This simple and quick pasta dish makes for a great weeknight meal. Mary Berg cooks up creamy lemon linguine served with a delicious seared salmon. Feed the entire family with this dish, with little to clean up afterwards.
2 (140g each) salmon fillets
Kosher salt and black pepper for seasoning
1 tablespoon olive oil
Creamy Lemon Linguine
450g dry linguine
1/3 cup egg yolks
1/3 cup whipping cream
1/2 cup finely grated Parmigiano Reggiano
1 lemon, zested and juiced
2 tablespoons finely chopped parsley
2 tablespoons unsalted butter
More grated Parmigiano Reggiano and black pepper, for garnish
For the Salmon
Pat salmon fillets dry with a paper towel and season with salt and pepper.
Heat the oil in a medium non-stick skillet over medium-high heat. Carefully place the salmon fillets into the oil flesh side down and cook, undisturbed, until well brown, about four minutes.
Flip the fish over and cook for an additional two to three minutes or until cooked through.
Set aside until ready to serve.
For the Linguine
Set a large pot of salted water to a boil and cook the linguine until al dente or cooked to your liking.
Meanwhile, in a large bowl, whisk together the egg yolks and whipping cream. Add in the grated Parmigiano, lemon zest, lemon juice, and parsley and season with some salt and a good amount of freshly ground black pepper.
When the pasta is cooked, turn off the heat and scoop about one cup of the starchy cooking liquid out of the pot and reserve for later.
Drain the rest of the pasta and return it to the pot. Add in the butter and toss until each noodle is coated then pour on the lemony egg and cream mixture. Stir well to combine and slowly add some of the starchy pasta water to the pasta just to loosen up the sauce a bit, about two tablespoons at a time.
Plate the pasta, flake the salmon overtop, and serve immediately topped with some more grated parm and freshly ground black pepper, if desired.