1 Salmon Filet

Some scallions
Couple garlic cloves
Salt
Pepper
Linguine
Alfredo Sauce
Butter

1) Remove the skin from the filet. Rub salt and pepper into both sides. Throw that in
the fridge for up to 4 hours if possible.
2) Cook the linguine
3) Put a Tbsp of butter in a saucier and sear the salmon on it over medium heat. Start
with the presentation side. Move it around so it doesn’t stick. Cook 8-10 minutes
on one side till its nice and crispy, then flip over. You may need to add more butter
when you flip the salmon
4) While the salmon is cooking you can drain the linguine, chop the scallions, and
press the garlic into a paste.
5) Move the cooked salmon to a plate and keep it warming in the oven (200 F)
Caution plate will be hot!
6) Ok, so the salmon is in the oven. There should still be some butter and juices in
the sauce pan. Add a little water and then add the alfredo sauce. Reduce the heat
so the sauce doesn’t boil. Add the linguine, the scallions, and the garlic. Throw in
some salt and pepper for good measure. If the sauce is too watery, increase heat to
thicken. When the alfredo sauce mix is warm, transfer it and the salmon to a plate.
Garnish with parsley or something. Eat!