Angel Hair Pasta with Salmon Arugula and Creamy Lemon Parmesan Sauce
Ingredients
- 6 salmon fillets (2 1/2 to 3 ounces each, about 1 to 1 1/4 pounds total), preferably wild-caught King or Sockeye salmon
- 2 1/4 teaspoons kosher salt , divided
- 1 teaspoon ground black pepper , divided
- 2 tablespoons extra virgin olive oil , divided
- 4 tablespoons unsalted butter , divided
- 1 tablespoon minced shallot
- 4 garlic cloves , minced
- 1 cup dry white wine or seafood stock
- Juice and rinds of 2 lemons ( 1/3 to 1/2 cup juice )
- 1 pound angel hair pasta
- 2 cups heavy cream
- 5 ounces arugula (4 packed cups)
- 1 cup freshly grated Parmesan cheese
Instructions
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