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1
Preheat oven to 425 F. Line a baking sheet with foil.
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2
Salt 2-3 quarts of water and bring to a boil.
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3
Cook pasta according to package instructions for al dente.
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4
When its done, drain it and set aside.
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5
For the Lemon Cream Sauce:
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6
Heat butter in a medium sauce pan over medium heat.
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7
Add shallot and saute it for 3-4 minutes, stirring occasionally.
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8
Add garlic and continue to saute, stirring occasionally, for 2-3 minutes.
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9
Be careful not to let the garlic brown too much, turn heat down if needed.
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10
Add lemon juice, zest, chicken stock and wine and stir.
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11
Bring to a boil and reduce to simmer until reduced by half, about 10-12 minutes.
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12
Stir in half-and-half and cream cheese and continue to simmer for about 5 minutes.
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13
Season with salt and pepper.
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14
Add cornstarch if needed, whisking well to incorporate.
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15
For the salmon:
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16
Place salmon fillets on a parchment paper-lined baking sheet.
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17
Spray generously with olive oil baking spray (or brush on some oil if you dont have spray).
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18
Season to taste with salt and pepper.
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19
Place in oven and cook for about 10 minutes or until fish flakes with a fork.
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20
When its done, remove from the oven and set aside.
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21
For the vegetables: Heat butter in a medium skillet over medium heat.
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22
Add zucchini and leeks and saute, stirring occasionally, for about 5 minutes.
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23
Add arugula, salt and pepper and toss just until arugula is wilted.
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24
Remove from heat.
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25
To serve, toss pasta and vegetables with sauce.
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26
Divide into portions.
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27
Serve each with salmon on top or alongside.
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28
Enjoy!
