adapted from: http://www.howsweeteats.com/2012/04/30-minute-crispy-salmon-with-creamy-basil-noodles/
Ingredients
1 pound fresh salmon (skin preference is optional)
1 tablespoon evoo
1 teaspoon salt
1 teaspoon pepper
1/2 pound whole wheat spaghetti
1/2 tablespoon unsalted butter
2 garlic cloves, minced
1/2 tablespoon flour
1/2 cup skim milk
1/3 cup half and half
12-15 basil leaves, chopped
3 tablespoons freshly grated parmesan cheese
Directions
Prepare water for pasta, bring to a boil and cook according to directions. While pasta is cooking, preheat the broiler in your oven to it’s highest setting, placing the oven racks as close as they can be.
Brush both sides of salmon with coconut oil then sprinkle with salt and pepper. Place on a broiler pan, a nonstick baking sheet or a nonstick wire rack placed on a baking sheet. Set under the broiler and cook for 5-6 minutes, or until top appears crispy and browned. Flip the salmon and cook for an additional 5-6 minutes until crispy and brown on the other side. Remove immediately.
While salmon is cooking, heat a large skillet over medium heat. Add butter and garlic, cooking for 30 seconds, then whisk in flour to create a roux. Let the mixture cook for another minute or so until it becomes golden in color, then add milk and half and half, stirring constantly. Allow the mixture to slightly thicken then toss in the basil and parmesan, stirring to combine. Taste and add salt and pepper to your liking. Add in cooked noodles and using kitchen tongs, toss to coat completely. Serve immediately and place salmon on top.
Note: I used salmon that was about 1 inch thick – if your’s is thicker or thinner, you may need to adjust the cooking time accordingly. Additionally, this “sauce” leaves a thin coating on the noodles and is not very saucy. If you desire more, I suggest doubling the butter, garlic, flour, milks, basil and parm. This also allows you to have extra sauce to spoon on top of the salmon, which is terrific.
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