Creole Salmon and Butterfly Pasta Recipe

This dish is easy, nutritious and absolutely delicious. Onions on the bottom and lemon on top create a lovely aromatic steam bath for the salmon. It turns out perfect every time!

Creole Salmon and Butterfly Pasta Recipe

2 Tbsp creme fraiche
1 1/2 tsp fresh lemon juice
1/4 tsp salt

2 - 8 ounce salmon fillets, rubbed generously with creole spice blend
1 large yellow onion, sliced
1 large lemon, sliced
2 tbsp olive oil

1/2 pound butterfly (farfalle) pasta
2 green onions, chopped (use the whole onion, including white bottoms and green tops)
1/4 cup Italian parsley, chopped
1 Tbsp extra virgin olive oil
1/4 tsp salt

Mix together creme friache, lemon juice and salt in a small bowl and set aside.

Bring a large pot of salted water to a vigorous boil.

Place olive oil in a medium sized cast iron frying pan and heat to medium hot. Spread yellow onion to cover entire bottom of pan. Place salmon on top of onion and top with layer of sliced lemon. Cover and cook for about 8 minutes.

While salmon is cooking place pasta in boiling water. Cook for about 8 minutes. Drain pasta and toss with olive oil.

Divide pasta between two plates; sprinkle with green onions, parsley and salt. Place one salmon fillet on each plate of pasta and top with creme friache mixture.