I was thinking of what to cook for dinner today and I remembered I had salmon in the freezer that we need to consume since salmon doesn’t taste good when it’s not fresh. Then I thought what would go nice with salmon besides the usual lemon butter sauce and rice?
I came up with lemon cream pasta. Lemon is always a nice complement to seafood.
Yummy!

As requested my attempt to recall the recipe:

It was kinda spur of the moment when I cooked this and I don’t really take measurements but here is the general recipe.

Boil your pasta with water, salt and oil.

Preparing the salmon:
Brush a piece of foil with butter. Place the salmon fillet on it and rub it with salt. Sprinke with pepper, rosemary, basil, thyme, and a slice of butter. Fold the foil and put in the oven or a pan. It will take more or less just 7 minutes to cook.

For the sauce:
Saute some mushroom in butter. Add in some chicken stock. I did this by adding 2 cups water and 1 chicken cube. Then put in some butter.
Lower the heat and add cream. Let simmer then squeeze about half a lemon. (Everything’s to taste so it’s best to taste the sauce in between squeezing the lemon.)
I didn’t want the sauce to be thick so I just reduced the sauce a little bit but if you want it thick you can add diluted flour.

Finally, toss some pasta in with some sauce then put in a plate. Put the salmon fillet on top. Voila!