Recipes // Main Dish Seafood // Lemon Zest and Herb Crusted Salmon with Pearl Pasta

Lemon Zest and Herb Crusted Salmon with Pearl Pasta

Serves 4
  • 4 6-ounce salmon filets, skin-off
  • 2 Sunkist® lemons, freshly juiced and zested
  • 1 cup basil leaves
  • 1 cup parsley leaves
  • Fresh-ground black pepper
  • 4 Tbsp. extra virgin olive oil
  • 1½ cups pearl pasta or Israeli couscous
  • 2 Tbsp. onion, minced
  • ¼ tsp. turmeric
  • 1 ½ cups water
  • 1 cup cherry tomatoes, halved
  1. Place a medium-sized skillet over medium-high heat. Coat skillet with 3 tablespoons olive oil.
  2. Add the pasta and the onions to the skillet.
  3. Allow them to pasta and onion to cook, while stirring occasionally, until the pasta is lightly toasted, about 5 minutes.
  4. Stir in the turmeric. Add the water, reduce the heat to medium-low, cover and simmer until liquid is absorbed and pasta is tender.
  5. Stir in the lemon juice, replace the cover and keep warm.
  6. Place the salmon filets on a plate skinned side down.
  7. Decorate the tops with the lemon zest, and a few basil and parsley leaves.
  8. Season them with black pepper and set aside.
  9. Heat a non- stick skillet over medium heat.
  10. Add 1 tablespoon olive oil to the pan. Place the salmon, lemon and herb side down, and allow them to cook for approximately 4 minutes. Turn the salmon and cook for an additional 2 minutes, or until cooked to desire doneness.
  11. Divide the pasta between four plates.
  12. Top the pasta with the remaining herbs, halved tomatoes and the salmon.
  13. Serve with a drizzle of Sunkist S’alternative® lemon vinaigrette.

Nutrition Information per Serving
Calories 675; Total Fat 28 g; Saturated Fat 4.0 g; % Calories from Fat 37%; % Calories from Saturated Fat 5%; Cholesterol 95mg; Carbohydrate 58g; Dietary Fiber 5g; Sodium 95mg; Protein 44g

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