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Baked Salmon with Lemon Cream Sauce | A Light-Tasting Spring Dinner That's Date Night Worthy Too!

A light-tasting spring dinner – featuring Baked Salmon with Lemon Cream Sauce served over linguini noodles loaded with baby artichoke hearts and fresh tomato. The beauty of this meal lies in how simple it is to make while being fancy enough for date night with your special someone.

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You know what they say about the best way to a man’s heart… If you’re looking for a classic, elegant yet easy dinner to show off your culinary skills, you’ll want to include this Baked Salmon with Lemon Cream Sauce on the menu for your next date night.

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Baked Salmon with Lemon Cream Sauce | A Light-Tasting Spring Dinner That's Date Night Worthy Too!

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Baked Salmon with Lemon Cream Sauce over Baby Artichoke Hearts and Tomato Linguini

Course: Dinner, Main Course, Supper
Cuisine: American
Keyword: artichoke hearts, linguini, Salmon, tomato
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Calories: 497 kcal
Author: Kymberley Pekrul | G-Free Deliciously

A light-tasting spring dinner – featuring Baked Salmon with Lemon Cream Sauce served over linguini noodles loaded with baby artichoke hearts and fresh tomato. The beauty of this meal lies in how simple it is to make while being fancy enough for date night with your special someone.

Print Recipe

Ingredients

  • 2 gluten-free Linguini Noodles cooked according to package directions until al dente
  • 2 Tablespoons unsalted Butter
  • 2 teaspoons Lemon Zest
  • 2/3 Cup Half-N-Half may substitute heavy cream
  • 2 teaspoons Lemon Juice
  • 1 medium Tomato seeds removed and cut into wedges
  • 1 can baby Artichoke Hearts in water drained
  • 2 Tablespoons Parmesan Cheese + extra for serving
  • fresh Parsley for garnish

For the Salmon

  • 2 4-ounce Salmon filets
  • 2 teaspoons vegetable oil
  • 1/8 teaspoon Salt
  • 1/8 teaspoon White pepper

Instructions

  1. Preheat oven to 350 degrees F.
  2. Cook pasta according to package directions. Drain.
  3. While pasta is cooking, heat the butter in a skillet and add the lemon zest. Cook for about a minute.
  4. Add the cream to the butter and lemon zest mixture. Add the cooked and drained pasta and lemon juice and stir lightly. Reduce the heat to low, add the artichoke hearts and tomatoes. Simmer for 4 to 6 minutes until the cream sauce begins to thicken. Add the parmesan cheese and toss.
  5. Serve with a portion of the salmon. Garnish with fresh parsley and a sprinkle of parmesan cheese.

To Cook the Salmon

  1. Heat a separate non-stick oven-proof sauté pan until hot. Season each salmon fillet with salt and white pepper. Pour the oil into the pan and warm the oil for 15 seconds. Place the salmon fillets, flesh side down, into the sauté pan. Using a low flame, sauté the fish for about 2 1/2 minutes. Remove from heat and place the pan in the preheated oven to roast for 6 to 7 minutes. The salmon should be medium-rare for serving.*

Recipe Notes

* Before serving, turn over the salmon filet to expose the skin side and remove the skin before plating.

Recipe Card powered by WP Recipe Maker | Nutrition by NutriFox

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2018 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com

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Kymberley Pekrul

A TIDBIT OR TWO ABOUT KYMBERLEY:

  • The activities I to do most are cooking, being creative with food, gardening, quilting, sewing, and writing!
  • In my life, I have traveled to 31 of the states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting. Among the places, I’ve lived in Arizona, California, Michigan, and Wisconsin.
  • As a little girl I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to make was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them 🙄  Learn more →

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Mark and Kymberley Pekrul

hey! i’m so
 Happy to Meet You!

I’m Kymberley: former nonprofit director, now full-time blogger. My husband Mark, and I share our rural home in the heart of Central Wisconsin in an area known as “The Holyland.” We love visiting cool places across America, learning about the food, the people, culture, and the local history. Our favorite things are eating great food, dark chocolate, weekend coffee, lazy summer days, all sorts of music, and time with our grandchildren.  
Learn more →

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