Preparation time: 10 mins.
Cooking time: 15 mins.
This reminds me of dishes I enjoyed while filming in Mykonos. Atlantic salmon sauteed in butter/ olive oil, squeeze of juicy lemons- dusted in fresh dill, cracked peppercorns, crushed heirloom garlic- topped with a splash of olive oil + feta. So good!
Rinse defrosted salmon fillets under running water. Melt 3 tbsp butter + 2 tbsp olive oil in pan over medium heat. Add fillets.
Squeeze over 1 half large lemon. Dust fillets w/ half of snipped fresh dill, cracked peppercorns, crushed garlic, lemon-pepper, dried onion bits.
Saute on medium heat until fillets are opaque on bottom (about 3-4 mins.)
Turn over and squeeze other half lemon. Dust w/ remaining herbs once again. Add garbanzo beans to pan.
Saute for another 3-4 mins. until just opaque. Remove from heat onto warm plate. Dredge w/ remaining olive oil. Sprinkle feta crumbs on top of warm salmon fillets. Let sit.
Turn heat to low in pan. Add cream cheese and stir until melted. Add pasta, and 1/4 c. pasta water. Stir until creamy. Add more pasta water to create desired sauce consistency.
Spoon pasta onto plates dusted w/ dill. Gently place 1 salmon fillet on top of hot pasta mixture to warm.