Lemon Salmon Pasta

• linguine pasta, linguine
• salmon, skin removed, cut into portions
• shallot, finely chopped, finely chopped
• capers
• anchovies, broken down in pan
• white wine
• lemon juice
• butter
• parsley, roughly chopped, roughly chopped
• olive oil
• salt, to taste
• pepper, to taste
• lemon zest, zested, for garnish

Preparation

1. Step 1 · 5 minutes
   Bring a pot of salted water to a boil and cook the linguine according to package directions until al dente.
   Doneness — al dente
2. Step 2
   While the pasta cooks, finely chop the shallot and parsley. Remove the skin from the salmon and poach the salmon in the pasta water for 5 minutes. Remove from water and shred into flaky chunks.
3. Step 3
   Heat olive oil in a pan over medium heat. Add the shallot, anchovies, and capers. Sweat the ingredients and break down the anchovies into the oil.
4. Step 4
   Add the shredded salmon to the pan along with white wine and lemon juice. Bring to a simmer, then add cold butter and mix until emulsified into a silky sauce. Season with salt and pepper to taste.
5. Step 5
   Drain the pasta and add directly to the pan with the sauce. Add the chopped parsley and give a quick toss to combine. Serve topped with fresh lemon zest.