Baby Artichoke Hearts & Tomato Linguine Served with Salmon & Lemon Cream Sauce
Tasty, Impressive, and oh so easy to make. This bright-flavored Artichoke & Tomato Linguine takes just a little bit of time to prepare. The blast of Lemon in the Cream Sauce elevates the taste of the Salmon for a delightful meal. Just add a glass of white wine and, if available, a glistening sunset!
The beauty of this meal lies in how simple it is to make while being fancy enough for date night with your special someone.
And, you know what they say about the best way to someone’s heart. If you’re looking for a classic, elegant yet simple to make dinner to show off your culinary skills, you’ll want to include this Baby Artichoke Hearts & Tomato Linguine Served with Salmon & Lemon Cream Sauce on the menu for your next date night.
Baby Artichoke Hearts & Tomato Linguine Served with Baked Salmon & Lemon Cream Sauce
- Medium sauce pan
- 2 Medium skillets
- Pasta ladle
- Measuring cup
- Measuring spoons
- 2 servings Linguine Noodles Cook according to package directions until al dente
- 2 tablespoons Butter
- 1 tablespoon Lemon Zest
- ⅔ cup Heavy Cream or Half-N-Half
- 1 tablespoon Lemon Juice
- 1 medium tomato seeds removed and cut into wedges
- 1 small can baby artichoke hearts in water drained
- 2 tablespoons Parmesan cheese + extra for serving
- Fresh parsley as a garnish
- Preheat oven to 350 degrees F.
- Cook pasta according to package directions. Drain.
- While pasta is cooking, heat the butter in a skillet and add the lemon zest — Cook for about a minute.
- 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.
- Serve with a portion of the salmon. Garnish with fresh parsley and a sprinkle of parmesan cheese.
To Cook the Salmon
- 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 bake for 6 to 7 minutes. The salmon should be medium-rare for serving.*
(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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