Sockeye Salmon Fillets with Sautéed Lemons and Onions on Spaghetti

Chef Larry "Lee" White

Serves 4

Prep Time: 10 minutes

Cook Time: 25 minutes


  • 2 tablespoons sour cream or crème fraiche
  • 1 1/2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 4 (6-ounce) sockeye salmon fillets, skinned
  • Old Bay- (season to taste)
  • 2 tablespoons Occtavio Olive Oil, plus 4 tablespoons
  • 1 medium yellow onion, thinly sliced
  • 2 medium lemons, ends trimmed and sliced into thin rounds
  • 12 ounces Dreamfields Low Carb Spaghetti Pasta
  • 1/4 cup sliced scallions
  • Chopped fresh parsley leaves, garnish


  1. In a small bowl, stir to combine the sour cream, lemon juice and salt, set aside.
  2. Meanwhile, lightly season the sockeye salmon on both sides with Old Bay Seasoning.
  3. In a large skillet or sauté pan, heat 2 tablespoons of the olive oil over medium-high heat.  When the oil is hot, add the onions and cook just until they begin to turn translucent, about 3 minutes.  Spread the onions out so they cover the bottom of the pan.  Place the sockeye salmon fillets on top of the onions and lower the heat to medium-low.  Top the salmon with the lemon slices.  Cover and cook until the salmon is just cook through and the onions are caramelized, about 8 to 10 minutes.  Be careful not to burn the onions while the salmon is cooking.  If the begin to burn, add a little water to moisten them.
  4. While the salmon is cooking, cook the pasta in a large pot of boiling water.  Drain and toss with remaining olive oil, salt and scallions.  Divide the warm pasta among 4 large plates.  Place 1 salmon fillets and the sautéed lemons and onions over each serving of pasta.  Top with the sour cream sauce and drizzle with extra-virgin olive oil.  Garnish with parsley and serve.

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