Tuesday, August 30, 2011
Crusted Salmon with Lemon Basil Linguine
1 Salmon fillet
1 tsp. Dijon mustard
1 Tbs. sliced Almonds
Extra Virgin Olive Oil
1-2 oz dry Linguine
1 tsp. Butter
1 Tbs Fresh Parmigiana Cheese
Few fresh Basil leaves, sliced
1 Lemon Wedge
Preheat your oven to 375 degrees. And start boiling a pot of salted water for the pasta.
Line a sheet pan with foil and drizzle a bit of extra virgin olive oil on it. Sprinkle salt and pepper on the skin side of the salmon and place it skin side down on the foil.
Bake the fish for 12-15 minutes until the thickest part is flaky.
Once you put the fish in the oven the water should be boiling. Add your pasta. It usually takes 8-10 minutes. Drain the pasta and toss it with the butter and parmigiana cheese.
By now the fish should be ready. Place your pasta and fish on a plate and squeeze half the lemon wedge on the pasta and the other half on the fish. Top both the pasta and fish with the chopped fresh basil.