Lemon Fennel & Salmon Pasta
Lemon Fennel & Salmon Pasta tastes restaurant-quality; once you’ve mastered this dish, you’ll know you’re a true home cook! It’s all in the amazing taste: the mild anise flavor of the fennel...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipesaver.com.
Cooking tools:
- Dutch oven
- Skillet
- Cutting board
- Pot
- Separate skillet
- Colander
- Stove
- Measuring cup
- Wooden spoon
- Tongs
- Serving bowl
- Chef's knife
- Spoon
- Instant-read thermometer
- Microplane
- Kitchen towel
Ingredients
- 2 tablespoons olive oil
- 1 large bulb fennel, core removed and thinly sliced
- 1 large yellow onion, thinly sliced
- kosher salt, to taste
- 2 tablespoons butter
- 1 (16-ounce) box fettuccine
- 1 (1-pound) salmon fillet, skin removed
- black pepper, to taste
- 1 tablespoon canola oil
- 1 cup heavy cream
- 1/4 teaspoon red pepper flakes
- 1 lemon, zested
- 1 tablespoon lemon juice
- lemon wedges, optional, to taste, for serving
- fennel fronds, optional, to taste, for garnish
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