Ever feel like some comfort food in the middle of the summer? Sometimes I do, but I also don’t want anything too heavy since it’s in the upper 90’s this time of year. My summertime go-to comfort food is pasta, and I’m always looking for new ways to make it. This Light Lemon Garlic Pasta with Salmon looks like the ideal summertime comfort food for me. Pasta plus lemon, garlic, and my favorite fish? Yes, please!
Here’s one of my favorite light, summery, sunny type pastas. This light lemon garlic pasta with salmon also has the good fortune of being healthy! It’s all about simplicity and freshness. With fresh basil, garlic, lemon juice, olive oil, capers and salmon, you practically have summer on a plate.
The Ingredients
This recipe doesn’t have too many ingredients, and I’m fine with that. I found everything I needed in a single shop, with the salmon being the most expensive item (I believe it was around $12 for a pound and a half). I used it all for this recipe even though it only calls for a pound of salmon.
Of course, I managed to find the very last bunch of basil on the shelf, and some of the leaves were starting to turn black at the edges. I made sure to use it right away! I also subbed a bag of finely shredded parmesan for freshly grated. My husband doesn’t like the freshly grated stuff, and I’m willing to compromise on this.
The Process
Can you boil water? Then I think you can make this recipe. The instructions were so easy to follow, and the process was very simple. Just boil some rigatoni and bake the salmon after sprinkling with salt and pepper.
In fact, the only difficulty I had with this recipe was cleaning up the baking sheet I used for the salmon. I didn’t put enough olive oil on it, and the skin stuck a bit. Aside from that minor inconvenience, things went very smoothly, and I had my Light Lemon Garlic Pasta with Salmon ready in 26 minutes.
By the way, I saved the capers until last and sprinkled them on top of the mixed pasta and salmon. This recipe doesn’t call for many, and I knew they would settle to the bottom of the dish as soon as I mixed them in.
