Salmon Scampi Recipe

Bring a large pot (about 4 liters) of water to a rolling boil. Add 1 tablespoon kosher salt. Add the angel hair pasta and cook until al dente, about 3-4 minutes (follow package timing). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Pat salmon fillets dry with paper towels. Season both sides with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat a large sauté pan over medium-high heat. Add 2 tablespoons olive oil until shimmering. When hot, add the salmon fillets presentation-side down (skin-side down if present). Cook without moving for 3-4 minutes until a golden crust forms.

Flip the fillets and add 2 tablespoons unsalted butter to the pan. Tilt the pan and spoon the butter over the tops for 30-60 seconds to baste and finish cooking—about 2-3 more minutes for medium (internal temp 125-130°F / 52-55°C) depending on thickness. Remove salmon to a warm plate and tent loosely with foil.

In the same pan used for the salmon, reduce heat to medium and add 1 tablespoon olive oil and 3 tablespoons unsalted butter. Add the finely chopped shallot and sauté 1-2 minutes until softened.

Add the thinly sliced garlic and cook 30-45 seconds until fragrant but not browned. Add 1/4 teaspoon red pepper flakes and the drained capers and stir.

Pour in 1 cup dry white wine (or substitute) to deglaze the pan, scraping up any browned bits. Increase heat briefly to bring to a simmer and reduce by about half, 2-3 minutes.

Add 1/2 cup vegetable or chicken stock and 2 tablespoons fresh lemon juice plus 1 teaspoon lemon zest. Stir and simmer 1-2 minutes to marry flavors.

Add the prepared summer vegetables: 1 cup zucchini (sliced) and 1 cup cherry tomatoes (halved), plus the 1 cup asparagus pieces. Cook 2-3 minutes until vegetables are just tender but still bright and slightly crisp.

Stir in 2 tablespoons heavy cream (optional) and adjust seasoning with 1/2 teaspoon salt and 1/2 teaspoon black pepper. If sauce seems too thin, add up to 1/2 cup reserved pasta water gradually to reach desired consistency; the sauce should lightly coat the pasta.

Add 2 tablespoons chopped fresh parsley and 1/4 cup grated Parmesan (optional) and stir to combine. Taste and adjust lemon, salt, or pepper as needed.

Return the drained angel hair to the pan with the scampi sauce and vegetables. Toss gently over low heat for 30-60 seconds so pasta absorbs sauce. If needed, add more reserved pasta water to loosen.

Divide pasta among 4 warm plates. Top each portion with a pan-seared salmon fillet.

Drizzle each plate with 1 teaspoon olive oil, sprinkle remaining chopped parsley, and serve with lemon wedges alongside. Offer extra grated Parmesan at the table.