{Kristin’s Lemon Salmon Linguine}
1 TBSP butter
1 TBSP olive oil
1 clove garlic, minced
1 1/2 cup chicken broth
1 TBSP fresh basil, chopped
1 tsp. grated lemon zest
3 TBSP fresh lemon juice
salt & pepper to taste
12 oz. linguine, cooked & drained
1 lb. salmon fillets
1/2 cup half & half or heavy cream
Pre heat broiler. Spray broiler pan with non-stick cooking spray.
Warm butter & oil in a medium sauce pan over medium heat. Add garlic & cook for 2 minutes. Stir in chicken broth, basil, lemon zest & 2 TBSP lemon juice. Season with salt & pepper. Reduce heat to low & simmer for 5 minutes.
Place salmon on the prepared broiling pan. Sprinkle with the remaining 1 TBSP lemon juice. Broil, 4 inches away from heat, for 5 minutes per side, or until frish flakes easily when tested with a fork.
Slowly stir half & half into the butter & lemon mix in the sauce pan. Pour half of the sauce over cooked linguine & toss lightly. Place salmon over the pasta & pour the remaining sauce over the top. Serve immediately.
** In the summer i usually grill the salmon topped with sliced lemon & butter. turn carefully.
