Ingredients
1 (2-lb) salmon fillet
Kosher salt
Freshly ground black pepper
1 lemon, sliced into rounds
1/4 c. extra-virgin olive oil
1 lb. linguine
4 tbsp. melted butter
3 cloves garlic, minced
1/2 c. heavy cream
Juice and zest of 1 lemon
Pinch of red pepper flakes
2 tbsp. freshly chopped parsley
Freshly grated Parmesan, for serving
Preparation
Step 1Preheat oven to 350° and line a large baking sheet with aluminum foil. Season salmon with salt and pepper. Place half of the lemon rounds on prepared baking sheet, place salmon on top, then top salmon with remaining lemon rounds. Drizzle with oil and bake until salmon flakes easily with a fork, 25 minutes. Break salmon up into large chunks with a fork.Step 2Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Reserve 1 cup of pasta water, then drain. Step 3In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add heavy cream, lemon juice and zest, and ¼ cup reserved pasta water and whisk to combine. Season with salt, pepper, and a pinch of red pepper flakes. Turn off heat and add linguine and toss to coat. Add more pasta water if needed to bring pasta sauce together. Add salmon and parsley and top with Parmesan to serve.
