I love a good date night dinner. I think it’s so fun to set the table at home, light some candles, put on a dress and call it a date. Since we don’t have the luxury of going out each weekend, I try to bring date night home with certain meals.
This salmon is a treat. I love the light salmon paired with the creamy pasta and crispy Brussels. It sounds and looks fancy, but it’s so easy and quick to make.
Although you don’t have to use a cast iron to cook your salmon, I absolutely recommend it. It gives the salmon a crispier crust, which I love. Creamy salmon on the inside and crispy crust on the outside…it’s amazing.
SALMON WITH CAPER LEMON BUTTER PENNE AND CRISPY BRUSSELS
Prep time: 1 minute
Total time: 15 minutes
2 tbsp extra virgin olive oil
2 Atlantic salmon filets, 2 inches in width
Sprinkle of kosher salt and black pepper
Heat a large cast iron skillet to medium high heat.
Sprinkle salmon with kosher salt and ground black pepper. Set aside.
Once pan it hot, add in olive oil. Place salmon meat side down (if your filet has skin). Cook salmon about 4-6 minutes a side (depending on the thickness of your salmon filet.
Take off of heat and serve with pasta and Brussels.
Pasta and sauce INGREDIENTS:
Prep time: 5 minutes
Total time: 30 minutes
1/2 lb dried penne pasta
2 tbsp capers
1 large lemon, juice and zest of
3 large garlic cloves, minced
1/2 cup heavy cream
5 tbsp salted butter
1/4 tsp red pepper flakes
1/4 tsp kosher salt
1/2 cup Parmesan cheese, grated
1/2 cup reserves pasta water
In a large pot, bring salted water to a boil. Add pasta and cook till al dente.
In a large pan on medium high heat, add butter. Once butter is melted, add garlic and capers and sauté for about 1 minute.
Then add in heavy cream, lemon zest and juice, salt, red pepper flakes, and Parmesan cheese. Bring to a boil and stir constantly. The cheese will begin to melt.
Once sauce is thickened and creamy in texture, add in cooked pasta and stir together. If sauce is too thick, add a tbsp at a time of reserved pasta water (till sauce is desired consistency).
Serve hot with salmon and Brussels.
Brussels sprout INGREDIENTS:
Prep time: 5 minutes
Total time: 20 minutes
2 cups Brussels sprout, outer layers removed and sliced in half lengthwise
2 tbsp. extra virgin olive oil
1 tsp kosher salt
1 tsp ground black pepper
Preheat oven to 425 degrees.
Place Brussels sprouts on a baking sheet and drizzle on olive oil, salt, and pepper. Toss together to completely coat each Brussels.
Place in the oven and cook for 15-20 minutes till Brussels are tender and outer layers and slightly charred.
Serve with salmon and pasta.