Pan Roasted Salmon with Rosemary & Garlic Butter Fettuccini


One of my favorite autumn weekday dinner recipes to serve is this beautiful roasted salmon with a simple rosemary and garlic fettuccini.  This delicious and easy to prepare dish offers a mix of texture, flavor, color and a mouthwatering presentation. The whole meal takes about 30 minutes to prepare as long as you have the right ingredients at your fingertips which I do thanks to OSHEN, from whom I order my fresh caught Chilean salmon delivered straight to my Hamptons front door, and a more recent discovery called Wildgrain, which is a “clean carb” company which delivers delicious homemade pastas and breads.

Oshēn Salmon is vibrant, delicious, and sustainably raised Atlantic salmon that has a perfect combination of healthy omega-3s (DHA & EPA). Guaranteed seven days fresher than your local seafood purveyor, and arrives straight to my front door. I hate going grocery shopping in the winter don’t you?! I love that there are no hormones or heavy metals included, so you’re eating salmon and only salmon.

  • Fresh pre-cut salmon fillets
  • Salt and pepper to taste
  • 1 lemon, sliced in wedges
  • One shallot, finely chopped
  • 3 garlic cloves, finely minced
  • Gaea Organic Olive Oil
  • 4 tbsp butter
  • Splash of white wine

All you need is lemon, garlic, dill, salt & pepper, and butter — yes, it’s really that straightforward.


Wash the fresh salmon, slice into fillets and season with salt & pepper. Heat a heavy frying pan over medium-high heat, add 4 tbsp butter to melt and 2 tablespoons organic olive oil.  Next, add the white wine, onions and garlic and cook until they just begin to brown. Gently place the salmon in pan.


Reduce to medium heat and continue cooking for about 4-6 minutes each side (depending on how cooked through you like your salmon. I like it pink). Continue to spoon the excess butter in pan over the top of the salmon fillets.  Squeeze the lemon wedges over the salmon just before you remove from heat.

For the accompanying dish I make a simple Rosemary & Garlic Butter Fettucini with fresh herbs from my garden, vine tomatoes, chopped shallots & garlic and shaved pecorino cheese.

Fragrant and delicious Rosemary fresh cut from my Hamptons garden.

I recently discovered a new “healthy carb” membership company called Wildgrain that delivers bake-from-frozen sourdough breads, fresh pastas, and artisan pastries right to your front door.  All Wildgrain products are made with clean ingredients and are ready to bake from frozen in 25 minutes or less – no prep needed!

Chop the rosemary, cheese, shallot and garlic, and tomato. Cook the pasta until al dente, drain and return to pot. On simmer, add 2 tbsp butter, extra drizzle of olive oil, and the rest of the chopped ingredients above. Season with sea salt and course black pepper and serve. Bon appetit!