Lemon butter salmon with angel hair, garlic, and a zesty scampi sauce—quick and delicious!
– Angel hair pasta – Salted butter – Extra-virgin olive oil – Garlic – Chicken broth – Dry white wine – Cherry tomatoes – Diamond Crystal kosher salt – Crushed red pepper flakes – Black pepper – Lemon – Salmon filets – Seasonings
Let the salmon sit at room temperature for 10 minutes, then pat dry and season. Cook in a skillet with butter and oil, skin-side down, flipping after 4 minutes, and cook until done. Set aside.
Cook angel hair pasta in salted water, saving pasta water. Meanwhile, heat butter and oil in a skillet, add garlic, and sauté for 1 minute.
Pour chicken broth and wine into the skillet. Add cherry tomatoes, kosher salt, crushed red pepper flakes, and black pepper.
Bring the mixture to a simmer and let it cook for about 10 minutes, reducing the liquid by half. Then, add lemon juice.
Carefully add the cooked pasta to the skillet. Stir in the reserved pasta water for a thicker sauce, if desired.
Toss everything together so the pasta absorbs the lemon-garlic flavor. Serve immediately with salmon or enjoy it on its own!
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