Salmon With Bow Tie Pasta Lemon And Onion Recipes

Steps:

• Cut top off garlic bulb, leaving root end intact. Place cut side up in a small ungreased baking dish; drizzle water around the garlic. Slowly drizzle 1 tablespoon oil into center of bulb. Cover and bake at 350° for 50-60 minutes or until garlic is very soft. Cool for 5 minutes. Squeeze softened garlic from skins; set aside., Combine the Cajun seasoning, honey and remaining oil; spoon half over the salmon. In a bowl, combine tomatoes, peppers and onion; add remaining honey mixture and toss to coat. Place salmon and vegetables on a greased broiler pan. Broil 3-4 in. from the heat for 6-8 minutes or until fish flakes easily with a fork and vegetables are crisp-tender. , Meanwhile, cook pasta according to package directions. In a saucepan, combine the first nine sauce ingredients; cook and stir until butter is melted. Drain the pasta. In a large serving bowl, gently toss pasta, lemon sauce, softened garlic, salmon and vegetables. Sprinkle with olives and sunflower kernels.

Steps:

• HEAT oil in a skillet over low heat; add garlic and onion. Cook until soft. Set aside.
• COOK pasta according to package directions; drain well. Put pasta back in the pot it was cooked in. Add garlic and onion mixture; mix well. Add lemon juice, green onions, parsley and salmon; mix well again.
• SEASON with salt and pepper to taste. Garnish with Italian parsley and lemon slices, if desired.

Steps:

• In a small bowl combine sour cream, lemon juice and parsley. Stir well. Divide mixture into two portions. Set aside.
• In a large skillet heat 2 tbsp olive oil. Add onions and sautee until onions become tender about 5 minutes. Spread out onions to cover all of bottom of skillet.
• Place salmon fillets on top of onions, in single layer. Sprinkle salmon fillets with 1 tbsp of creole seasonings. Place lemon slices on top of salmon. Cover and simmer fish on low for 10minutes. (be careful not to burn onions).
• Meanwhile cook pasta as directed. Drain. Add 2 tbsp of olive oil, one portion of sour cream mixture, 1 tsp creole seasonings and green onions and toss.
• Plate meal with pasta on bottom of plate. Then top with salmon slice with onions and lemon. Drizzle the top of salmon with remaining portion of sour cream sauce.
• Garnish with parsley.
• Serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat 2 tablespoons butter and 2 tablespoons oil in a large skillet over medium heat. Add onion to melted butter mixture and saute until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Add salmon and cook until heated through, about 3 minutes.
• Drain pasta and add to the skillet. Stir in parsley and lemon zest. Add lemon juice and season with salt and pepper. Add remaining oil and butter and mix until glossy.

Steps:

• Cook pasta in a large pot of boiling salted water until al dente, according to package instructions.
• Reserve 1/2 cup pasta water.
• Add onion to pot; immediately drain pasta mixture, and return to pot.
• Add cream cheese, dill, capers, and salmon to pasta.
• Toss, adding reserved pasta water a little at a time to create a thin sauce that coats pasta (you may not need all the water).
• Season lightly with salt and pepper.
• Serve.