Ready In:

About 40 minutes

Good For:


Baked Salmon with Lemon Pepper Buttered Pasta
& Tomato Onion Salad

  • 1 filet of salmon, large enough for 4 servings

  • ½ a lemon cut into wheels

  • A few curls of butter

  • Salt & pepper


  • ½ lb pasta, (I used pappardelle, but any kind will do – use your favorite!)

  • ¼ c butter

  • Juice and zest of ½ a lemon

  • Salt to taste

  • 20 cracks of fresh black pepper

  • Fresh grated Parmesan, to garnish


  • 3 Roma tomatoes, cut into rounds

  • ½ small onion, thinly sliced

  • 5 fresh basil leaves, chiffonade

  • ¼ tsp salt

  • 10 cracks fresh black pepper

  • Pinch of dry basil

  • Pinch of Oregano

  • Drizzle of olive oil

  • Drizzle of balsamic vinegar

Step by Step Instructions

Step 1

Set the oven to 350°and line a baking sheet with a piece of parchment large enough to wrap all around the salmon (like an envelope). Place the salmon in the center of the parchment sheet, sprinkle with salt and pepper and scatter the lemon wheels over top. Place a few curls of butter over top of the lemon, then wrap the parchment around the salmon, close it with a metal clip and pop the salmon into the oven for 20 minutes.

Step 2

Put a pot of water on for the past and cook to al dente as per package instruction. 

Place all salad ingredients into a shallow bowl, toss gently, and let the salad marinate until dinner is ready.

Step 3

When the pasta is al dente drain well and return it to the pot. Add the butter, lemon juice and zest, salt, pepper and toss gently until the pasta is evenly coated. Cover and set aside on a warm spot on the oven until the salmon is ready.

Step 4

When the salmon is done cut it into 4 pieces and serve over 4 plates. Add a serving of pasta to each plate along with a serving of tomato and onion salad (toss the salad gently before serving). Sprinkle fresh Parmesan generously over the pasta, then sit down and enjoy the quick and delicious dinner you have prepared!

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