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Dairy
Medium
40 Minutes
Diets 
Perfectly cooked salmon tossed with fettucine and mushrooms seasoned with truffle oil, garllic, and lemon.
4 salmon steaks, about 1 inch thick
6 tablespoons Tuscanini Olive Oil with Black Truffle, divided
1 pound small baby bella mushrooms, sliced and divided
lemon juice
5 cloves garlic, thinly sliced
1 pound Tuscanini Fettuccine
3 tablespoons minced fresh cilantro (checked or bug-free)
salt to taste
black pepper to taste
fresh Parmesan cheese
Toss mushrooms and half of garlic with two teaspoons truffle oil, enough olive to coat them all, and salt and pepper. Place the mushrooms in a greased baking dish.
Season the salmon steaks with one teaspoon truffle oil, a little lemon juice, salt, and pepper. Layer the salmon steaks on top of the mushrooms.
Roast at 400 degrees Fahrenheit for about 20 minutes.
Cook pasta according to the package. Strain and set aside.
Preheat a cooking pan over medium heat. Add about a tablespoon of truffle oil and mushrooms. Sauté mushrooms until almost cooked. Add rest of the sliced garlic to the pan and sauté until fragrant.
Add pasta and stir well. Add remaining truffle oil, cilantro, salt, and pepper.
Serve the salmon steaks over mushroom pasta, topped with grated fresh Parmesan.
Sponsored by Tuscanini
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