Honey Glazed Salmon with Lemon Spinach Pasta
Citrus-Honey Glazed Salmon atop Lemon-Infused Spinach Fettuccine
Ingredients:
4 salmon fillets (6 oz each)
3 tablespoons honey
2 tablespoons soy sauce (low-sodium)
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon grated ginger
1 lemon, half juiced for glaze, half sliced for garnish
Salt and pepper to taste
12 oz fettuccine pasta
2 tablespoons olive oil
3 cloves garlic, thinly sliced
1 lemon, zested and juiced
6 cups fresh spinach
1/4 cup fresh basil, chopped
2 tablespoons pine nuts, toasted
1/4 cup grated Parmesan cheese (optional)
Red pepper flakes (optional)
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, mix honey, soy sauce, olive oil, minced garlic, ginger, and juice from half a lemon.
Place salmon fillets on the prepared baking sheet, skin side down. Season with salt and pepper.
Brush the honey mixture generously over the salmon fillets, reserving some for basting.
Bake for 15-18 minutes, basting once halfway through, until salmon is cooked through and flakes easily with a fork.
Meanwhile, bring a large pot of salted water to a boil and cook fettuccine according to package instructions until al dente.
While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add sliced garlic and cook until fragrant, about 1 minute.
Add lemon zest and juice to the skillet, then add spinach in batches, stirring until wilted.
Drain pasta, reserving 1/4 cup of pasta water. Add pasta to the skillet with spinach.
Add reserved pasta water, basil, and toss to combine. Season with salt and pepper to taste.
Divide pasta among four plates, top each with a salmon fillet, and garnish with toasted pine nuts, Parmesan cheese (if using), red pepper flakes (if using), and lemon slices.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 580 kcal | Servings: 4 servings