About
Lemon Fennel & Salmon Pasta tastes restaurant-quality; once you’ve mastered this dish, you’ll know you’re a true home cook! It’s all in the amazing taste: the mild anise flavor of the fennel and the bright citrus infusion of the lemon makes this pasta dinner sunny, light, and delectable, perfect for summertime. Lemon Fennel & Salmon Pasta is rich and topped with flaky, fatty salmon — everyone will want more of it and the recipe to boot!
Ingredients
- 2 tablespoons olive oil
- 1 large bulb fennel, core removed and thinly sliced
- 1 large yellow onion, thinly sliced
- kosher salt, to taste
- 2 tablespoons butter
- 1 (16-ounce) box fettuccine
- 1 (1-pound) salmon fillet, skin removed
- black pepper, to taste
- 1 tablespoon canola oil
- 1 cup heavy cream
- 1/4 teaspoon red pepper flakes
- 1 lemon, zested
- 1 tablespoon lemon juice
- lemon wedges, optional, to taste, for serving
- fennel fronds, optional, to taste, for garnish
Directions
Step 1 -Place a Dutch oven or large skillet over medium-high heat. Make sure the Dutch oven or skillet is large enough to toss the pasta in.
Step 2 -When the pan is hot, add the olive oil, the sliced fennel, and the onion.
Step 3 -Add the kosher salt and stir.
Step 4 -Cover the Dutch oven and let the fennel-onion mixture cook down until the veggies are softened and translucent, about 10 minutes.
Step 5 -Remove the lid and adjust the heat to low.
Step 6 -Stir in the butter.
Step 7 -Continue to sauté the mixture until deeply brown and very soft, about 35-40 minutes.
Step 8 -Remove the Dutch oven from the heat.
Step 9 -About 10 minutes before the fennel-onion mixture is cooked, set a large pot of heavily salted water to boil.
Step 10 -Season both sides of the salmon fillet with the kosher salt and the black pepper.
Step 11 -Place a separate skillet over high heat.
Step 12 -Add the canola oil, swirling to coat the pan.
Step 13 -When the skillet is just beginning to smoke, add the salmon and sear, until it reaches medium-rare at 135 degrees F, about 3-5 minutes on each side. For well-done, allow the fillet to cook for an additional 3-5 minutes and it reaches 145 degrees F.
Step 14 -Transfer the salmon to a clean cutting board to rest, and reserve until ready to plate.
Step 15 -When the water is boiling, add the pasta.
Step 16 -Boil until about 2 minutes shy of al dente, according to package directions.
Step 17 -Reserve 2 1/2 cups of the pasta water.
Step 18 -Drain the pasta into a colander.
Step 19 -Set the pot with the fennel-onion mixture over medium-low heat.
Step 20 -Add the heavy cream, the red pepper flakes, and the black pepper, stirring to combine.
Step 21 -Bring the cream mixture to a boil, and simmer until slightly reduced and thickened, about 4-5 minutes.
Step 22 -Add the pasta, the lemon zest, and 2 cups of the reserved pasta water, tossing to combine.
Step 23 -Keep the pasta moving constantly until the sauce is glossy and thick, about 4-5 minutes. If the sauce becomes too dry, add splashes of pasta water as necessary.
Step 24 -Add the lemon juice, while tossing, and stir to fully combine.
Step 25 -Taste and adjust with more of the salt, as needed.
Step 26 -Spoon the pasta mixture into serving bowls while hot.
Step 27 -Flake off large chunks of the seared salmon and sprinkle over the top of each bowl.
Step 28 -Sprinkle with black pepper and the red pepper flakes, then top with the fennel fronds.
Step 29 -Serve.
