Greek-Inspired Atlantic Salmon With Lemon, Olive Oil, Dill, Feta

Preparation time: 10 mins. Cooking time: 15 mins. Medium Serves: 2

Description

This reminds me of dishes I enjoyed while filming in Mykonos. Atlantic salmon sauteed in butter/ olive oil, squeeze of juicy lemons- dusted in fresh dill, cracked peppercorns, crushed heirloom garlic- topped with a splash of olive oil + feta. So good!

Ingredients

2 Atlantic Salmon fillets - (Defrost overnight in refrigerator… I like Costco Frozen Atlantic Salmon. These are flash-frozen, center-cut, skinless/boneless.)
3 tbsp butter + 2 tbsp olive oil
2 tbsp olive oil
2 tbsp cream cheese
fresh dill, snipped
6 cloves heirloom garlic, crushed (Christopher Ranch Monviso heirloom)
cracked lemon-pepper (Trader Joe’s)
cracked peppercorn medley (Trader Joe’s)
dried chopped onion
1 large juicy lemon, room temperature
1/2 c. organic garbanzo beans
President Feta®, crumbled
2 handfuls farfalle pasta, cooked slightly less than al dente
(Reserve 1/2 c. pasta water)

Method

Rinse defrosted salmon fillets under running water. Melt 3 tbsp butter + 2 tbsp olive oil in pan over medium heat. Add fillets.

Squeeze over 1 half large lemon. Dust fillets w/ half of snipped fresh dill, cracked peppercorns, crushed garlic, lemon-pepper, dried onion bits.

Saute on medium heat until fillets are opaque on bottom (about 3-4 mins.)

Turn over and squeeze other half lemon. Dust w/ remaining herbs once again. Add garbanzo beans to pan.

Saute for another 3-4 mins. until just opaque. Remove from heat onto warm plate. Dredge w/ remaining olive oil. Sprinkle feta crumbs on top of warm salmon fillets. Let sit.

Turn heat to low in pan. Add cream cheese and stir until melted. Add pasta, and 1/4 c. pasta water. Stir until creamy. Add more pasta water to create desired sauce consistency.

Spoon pasta onto plates dusted w/ dill. Gently place 1 salmon fillet on top of hot pasta mixture to warm.

Bon appetit!