Salmon Fillets with Sautéed Lemons & Onions on Farfalle
Ingredients
- 4 Salmon portions
- 2 tbsp sour cream
- 1 ½ tsp lemon juice
- ½ tsp salt
- Creole seasoning
- 2 tbsp olive oil plus 2 tbsp
- 1 medium yellow onion thinly sliced
- 2 medium lemons ends trimmed & sliced into thin rounds
- 12 oz farfalle pasta
- 2 tbsp extra virgin olive oil
- ¼ cup scallions sliced
- chopped fresh parsley to garnish
Instructions
- In a small bowl, stir to combine sour cream, lemon juice, and salt. Set aside.
- Meanwhile, lightly season salmon on both sides with creole seasoning.
- In a large skillet, heat 2 tbsp of olive oil over medium-high heat.
- When hot, add onions and cook just until beginning to get translucent, about 3 minutes.
- Spread the onions out so they cover the bottom of the pan. Place the salmon fillets on top of the onions and lower the heat to medium-low. Top salmon with lemon.
- Cover and cook until salmon is just cooked through and onions are caramelized, about 8-10 minutes. Be careful not to burn onions. Add water if needed.
- While salmon is cooking, cook pasta. Drain and toss with remaining olive oil, salt, and scallions.
- Serve salmon with lemons and onions over pasta and top with sour cream sauce. Drizzle with extra virgin olive oil.