Creamy Lemon Pastina with Salmon

This Creamy Lemon Pastina with Salmon is the perfect balance of comforting and fresh, with a rich, velvety texture from crème fraîche and a bright pop of lemon and parsley. It's easy to make but feels special enough for Valentine’s Day dinner, whether you’re cooking for someone you love or just treating yourself!

Ingredients:

• 6 oz salmon fillet

• Salt and black pepper, to taste

• 1 tsp smoked paprika

• 1 tsp dried parsley

• 2 tsp lemon zest (divided)

• Juice of 1 lemon (divided)

• Neutral oil, for cooking

• 1 small shallot, finely diced

• Splash of white wine

• 3 cups chicken broth

• 1 tbsp butter (divided)

• 1 cup acini de pepe (or pastina of choice)

• 2 cloves garlic, grated

• 1/4 cup crème fraîche

• Freshly grated Parmesan, to taste (about 1 cup)

• 2 tbsp fresh parsley, chopped (plus more for garnish)

• Garnish: parmesan, lemon juice/zest, fresh parsley

Instructions:

1. Pat the salmon dry then season with salt, pepper, smoked paprika, dried parsley, and 1 tsp lemon zest. Set aside.

2. Heat a touch of oil in a pot and sauté the shallot with salt and pepper for a few minutes.

3. Deglaze with a splash of white wine and let that simmer a minute or so.

4. Pour in the uncooked acini di pepe and stir. Toast for 2 minutes then pour in the chicken broth. Season with salt, pepper, and a touch of butter. Simmer for 10-12 minutes, stirring occasionally.

5. While that's simmering, heat 1-2 tbsp of neutral oil in a pan over medium-high heat. Add in the salmon and let cook for 3 minutes (or 4 if there’s skin). Flip and cook for another 2 minutes. Remove the pan from the heat but keep the salmon in the hot pan.

6. When the pastina is just about done, season with salt, pepper, another touch of butter, grated garlic, crème fraîche, Parmesan cheese, lemon juice, zest, and fresh parsley. Stir and taste for seasonings.

7. Serve a couple generous portions and top with the salmon fillets, Parmesan cheese, lemon juice, and fresh parsley. Enjoy!

   
   

   Serving Size: 2 | Prep Time: 10 minutes | Cook Time: 15 minutes