Salmon gets fresh flavor from lemon, garlic

  • Lemon Garlic Salmon. Linda Gassenheimer

Tribune News Service
Published: 1/20/2017 5:03:49 PM

Lemon and garlic add a fresh and flavorful sauce to salmon fillet. The secret to perfectly cooked salmon is to sear it first in a skillet and then finish the cooking in the oven. It should come out soft and juicy and a little translucence in the center. It will have some carryover cooking once it is off the heat. Look for wild caught salmon. The tartness of the sauce is a perfect balance for the richness of the fish.

Fresh parsley adds color and flavor to the whole wheat spaghetti side dish.

Fred Tasker’s wine suggestion: A creamy California chardonnay would be nice.

Helpful Hints:

Use a skillet that can also go in the oven.

Linguine or fettuccine can be used instead of spaghetti.


Preheat the oven.

Place water for pasta on to boil.

Start the salmon.

While salmon roasts, make pasta.

Shopping List:

Here are the ingredients you’ll need for tonight’s Dinner in Minutes.

To buy: 2 lemons, 1 small bottle white wine, ¾ pound wild caught salmon fillet, 1 package whole wheat spaghetti and 1 bunch parsley.

Staples: olive oil, olive oil spray, garlic, salt and black peppercorns.

The following recipes were created by Linda Gassenheimer.


2 tablespoons lemon juice

3 garlic cloves, crushed

3 ounces white wine

Olive oil spray

¾ pound wild caught salmon fillet

Salt and freshly ground black pepper

Preheat oven to 350 degrees. Mix lemon juice, garlic and white wine together in a bowl. Set aside. Heat a nonstick skillet that is oven-proof over medium-high heat. Spray with olive oil spray.

Add the salmon and sear 2 minutes, turn and sear 2 minutes. Pour the lemon sauce over the salmon and place the skillet in the oven for 5 minutes or until the salmon starts to flake. This is for a one inch thick fillet. For ½-inch thick sear 1 minute on each side and 3 minutes in the oven. Remove from the oven and sprinkle with salt and pepper to taste.

Yield 2 servings.

Per serving: 304 calories (39 percent from fat), 13 g fat (1.8 g saturated,4.9 g monounsaturated), 96 mg cholesterol, 34.1 g protein, 4.2 g carbohydrates, 0.2 g fiber, 76 mg sodium.


¼ pound whole wheat spaghetti

2 teaspoons olive oil

Salt and freshly ground black pepper

¼ cup chopped parsley

Bring a large saucepan filled with water to a boil. Add the spaghetti and boil 8 minutes. Remove 2 tablespoons pasta water to a bowl and add the olive oil and salt and pepper to taste. Drain the spaghetti and add to the bowl. Toss well. Sprinkle with parsley.

Yield 2 servings.

Per serving: 243 calories (23 percent from fat), 6.2 g fat (0.9 g saturated, 2.4 g monounsaturated), no cholesterol, 8.1 g protein, 42.1 g carbohydrates, 5.5 g fiber, 8 mg sodium.

(Linda Gassenheimer is the author, most recently, of “Delicious One-Pot Dishes,” featuring 60 recipes designed to be stewed, braised, slow-cooked or steamed, each in a single pot.) Her website is Follow her on Twitter @lgassenheimer. Email:


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