Creamy Lemon Caper Salmon Pasta

• Seafood

  • 4 4 ounce salmon, fillets

• Produce

  • 3 cloves Garlic
  • 1/2 Lemon, Juice of
  • 1/2 tsp Lemon, zest
  • 1 Shallot

• Condiments

  • 1 tbsp Capers

• Pasta & Grains

  • 1/2 lb Spaghetti or fettuccine noodles

• Baking & Spices

  • 2 Salt & pepper

• Dairy

  • 4 tbsp Butter
  • 2 tbsp Milk
  • 1 cup Nancy's organic sour cream
  • 4 tbsp Parmesan cheese

Found on simplifylivelove.com

Description

Ingredients

• 1 shallot, finely diced
• 3 cloves garlic, minced
• 2 TBS butter, preferably organic
• 1 cup Nancys Organic Sour Cream
• 4 TBS shredded Parmesan cheese
• 2 TBS milk, preferably organic
• juice of half a lemon
• 1/2 tsp lemon zest, if desired
• salt & pepper to taste
• 1 TBS capers
• 4, 4 ounce salmon fillets, preferably wild caught Alaskan sock eye
• 2 TBS butter, preferably organic
• salt & pepper to taste
• 1/2 lb spaghetti or fettuccine noodles (or other noodles of your choice), cooked according to package directions

Directions

• Cook noodles according to package instructions.
• Melt 2 TBS butter in your favorite pan over medium heat and cook the salmon until done, 8-10 minutes. Start with the salmon skin side down and flip halfway through the cooking time. Add salt and pepper to taste.
• Saute shallot and garlic in melted butter over medium heat until the onions are golden and fragrant. Reduce heat to low and add sour cream. Whisk in Parmesan cheese and milk. Add freshly squeezed lemon juice and lemon zest, then cook over low heat for 1-2 minutes. At the end, add the capers and salt and pepper to taste. Toss the pasta with the sauce.
• Plate the pasta and top with salmon. Garnish with lemon slices and fresh parsley, if desired.
• Enjoy!