Creamy Salmon Pasta

Season the salmon with salt and pepper to taste.

In a large skillet, heat the oil over medium-high heat. Arrange the salmon in the skillet, seasoned side down. Season the remaining side with salt and pepper to taste. Cook until the salmon is golden, about 3 to 4 minutes. Flip each piece and continue to cook until the remaining side is golden and the salmon is cooked through, about 2 to 3 minutes. Remove the fillets from the pan and set them aside.

Melt the butter in the skillet and add the shallot and garlic. Cook, stirring, until they become fragrant, about 1 minute. Deglaze the pan with the white wine. Allow the wine to simmer until it reduces and thickens slightly.

While the wine is reducing, in a large pot of boiling water, cook the pasta according to package directions.

Once the wine is reduced, stir in the cream and arugula. Cook, stirring occasionally, until the arugula is wilted, about 1 to 2 minutes. Season with salt and pepper to taste. Stir in the lemon zest and juice. Transfer the cooked pasta to the skillet and mix until the pasta is evenly coated with the sauce.

Serve immediately topped with the salmon and parsley. Store in the refrigerator for up to 3 days.