Lemon-Basil Fettuccine with Seared Salmon & Broccoli

Directions

1. Bring a large pot of salted water to a boil and cook the fettuccine until almost tender, about 8 minutes.
2. In a bowl, mince the garlic and whisk it with olive oil and the spices until well combined.
3. If your salmon has skin, remove it by sliding the knife between the flesh and skin, then cut the fillet into 1‑inch cubes and add to the bowl with the garlic‑oil to marinate.
4. Wash and dry the broccoli; separate florets and cut the stems into small pieces.
5. When the pasta is nearly done, add the broccoli to the pot and continue cooking 2–3 minutes more; reserve ¼ cup of the pasta water and drain the pasta and broccoli together.
6. Preheat a nonstick skillet over medium heat and add the marinated salmon, cooking until just opaque and cooked through, turning once, about 3–4 minutes.
7. Tear the basil leaves from the stems, roll and slice into thin ribbons.
8. Juice the lemon into the skillet with the salmon, then add the drained pasta, broccoli, half of the basil and the reserved pasta water; toss and heat through for about 2 minutes, then remove from heat and stir in the remaining basil.
9. Divide the pasta among bowls and top with the remaining basil before serving.