Ingredients
- A package of penne pasta, weighing 16 ounces
- Divided into 3 portions, salted butter and olive oil
- A finely chopped large yellow onion
- Chopped garlic cloves, adjust to personal taste
- Flaked cooked salmon, totaling 1 pound
- Zest and juice from a large lemon
- Approximately ½ cup of freshly chopped Italian parsley
- Season with a sprinkle of salt and ground black pepper, to taste
Step 1
In a bustling kitchen, set a roomy pot of water on the stove. Let it come to a gentle boil with a sprinkle of salt. Toss in the penne and let it dance in the bubbles, giving it a stir now and then. You'll know it's ready when it's tender but still has a bit of a bite, usually around 11 minutes.
Step 2
While the pasta works its magic, take a spacious skillet and warm up a duo of butter and oil over a medium flame. Slide in the onions and let them sizzle in the buttery goodness until they turn translucent, about 5 minutes. Toss in the garlic, letting its aroma fill the air for a couple more minutes. Then, gently lay in the salmon, letting it warm up in the pan for about 3 minutes.
Step 3
Once the penne is cooked to perfection, drain it and introduce it to the flavorful skillet. Sprinkle in the fresh parsley and zesty lemon peel. Squeeze in the lemon juice and season with a pinch of salt and pepper. To bring it all together, drizzle in the remaining oil and butter, giving it a good mix until it shines with deliciousness.
Extra Tips & Suggestions
- 1. Begin by securing high-quality airtight containers for storing your fresh salmon, pasta, and other ingredients. This will help maintain their freshness for longer periods.
- 2. Store your salmon in the coldest part of your refrigerator, ideally on a lower shelf or in the meat drawer. Make sure it is tightly wrapped to prevent any odor transfer to other foods.
