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
Directions:
In a small bowl, stir to combine the sour cream, lemon juice and salt, set aside.
Meanwhile, lightly season the sockeye salmon on both sides with Old Bay Seasoning.
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.
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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