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Lemon Garlic Salmon Spaghetti with Toasted Walnuts and Watercress Recipe

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4.4 from 11 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

This Salmon Spaghetti recipe combines tender, pan-seared salmon with a zesty lemon and garlic walnut sauce, tossed with al dente spaghetti. Enhanced with crispy capers and golden sourdough croutons, and finished with fresh watercress, this dish offers a perfect balance of flavors and textures in just 30 minutes.

Ingredients

Sauce Ingredients

  • 2 lemons (juice and zest)
  • 1 clove garlic (minced)
  • 2 ounces toasted walnuts
  • 1/3 cup grated Parmesan cheese
  • 3 tablespoons olive oil

Pasta

  • 13 ounces spaghetti
  • 1 cup reserved pasta water (from cooking spaghetti)

Skillet Ingredients

  • 2 tablespoons baby capers
  • 2 slices sourdough bread (cut into bite-sized cubes)
  • 1 tablespoon olive oil (for cooking capers)
  • Remaining olive oil (for cooking bread croutons)
  • 2 3/4 tablespoons unsalted butter

Salmon and Garnishes

  • 1 pound skinless salmon fillets (cut into 1-inch thick bite-sized pieces, seasoned with salt and ground black pepper)
  • 2 ounces watercress leaves
  • Salt and ground black pepper (to season salmon)

Instructions

  1. Make the lemon and garlic sauce: In a blender, combine the lemon juice and zest, minced garlic, and toasted walnuts. Blend on high speed for 30 seconds until smooth. Add grated Parmesan cheese and 3 tablespoons olive oil, and blend again until well combined. Transfer the sauce to a small bowl and set aside.
  2. Cook the pasta: Boil spaghetti according to package instructions until al dente. Drain pasta, reserving 1 cup of pasta water for later use. Set pasta aside.
  3. Prepare crispy capers: Heat a skillet over medium-high heat with 1 tablespoon olive oil. Add baby capers and cook for 3 minutes or until crisp. Remove capers and place on a paper towel-lined plate to drain excess oil.
  4. Make sourdough croutons: In the same skillet, add remaining olive oil and reduce heat to medium. Add sourdough bread cubes and cook for 2 to 3 minutes until golden brown and crisp. Transfer the croutons to the plate with capers.
  5. Cook the salmon: Pat the salmon pieces dry and season with salt and black pepper. Melt 2 3/4 tablespoons of unsalted butter in a separate skillet over medium-high heat. Add salmon and cook for about 3 to 5 minutes until tender and cooked through. Remove from skillet and set aside.
  6. Toss pasta with sauce and salmon: In the skillet used for croutons, add the prepared lemon and garlic sauce, cooked pasta, and reserved pasta water. Cook over medium heat, using tongs to coat pasta evenly with the sauce. Stir in cooked salmon pieces and watercress leaves, tossing everything well.
  7. Serve: Plate the salmon spaghetti and top with crispy capers, sourdough croutons, and additional watercress leaves for garnish. Serve immediately.

Notes

  • You can toast the walnuts beforehand in a dry pan to enhance their flavor.
  • Reserved pasta water helps to loosen the sauce and bind it to the pasta perfectly.
  • Be careful not to overcook the salmon to keep it moist and tender.
  • Crispy capers add a wonderful salty, crunchy texture, so don’t skip them.
  • Use fresh watercress for a peppery, fresh garnish to balance the richness of the sauce and salmon.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://sarabaking.com/lemon-garlic-salmon-spaghetti-with-toasted-walnuts-and-watercress-recipe/