Salmon Genovese Recipe
Artichoke, mushrooms, capers, lemon sauce over pasta
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Ingredients
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Pasta
Salmon and Sauce
Method
Prepare the Pasta
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
Cook the Salmon
- 2
Sear the Salmon
In a large skillet over medium heat, add 2 tablespoons of olive oil. Season the salmon fillets with salt and black pepper. Place the salmon in the skillet, skin-side down, and cook for about 5-6 minutes, until the skin is crispy. Flip and cook for another 3-4 minutes until cooked through. Remove from the skillet and set aside.
Make the Genovese Sauce
- 3
Prepare the Sauce
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant. Add the sliced mushrooms and artichoke hearts, cooking for an additional 3-4 minutes until the mushrooms are tender. Stir in the capers and lemon juice, mixing well.
- 4
Serve
- 5
Plate the Dish
Divide the pasta mixture onto four plates and top each serving with a piece of seared salmon. Garnish with additional parsley if desired and serve immediately.
