Salmon with pasta and Lemon Butter
Adapted from New Food Fast by Donna Hay.
|1/2 lb fettuccine pasta|
|2 Tbsp unsalted butter|
|1 Tbsp Vera Jane's Extra-Virgin Olive Oil|
|Zest of 2 lemons|
|Freshly ground pepper|
|1 lb salmon, skinned, cut into 1-inch pieces|
|2 tsp Jack's Grill Meyer Lemon Olive Oil|
|1 cup Italian parsley, loosely packed|
Prepare boiling salted water for the pasta. While pasta is cooking, melt the butter with the oil in a skillet over medium heat. Add lemon zest and pepper; cook for 1 minute or until lemon rind is soft. Sauté salmon pieces with the zest and pepper.
To serve, drain pasta; add the lemon olive oil and the parsley. Top with salmon and the lemon butter sauce.
Makes 4 servings