Salmon and Spaghetti Limone with Brussel Sprouts

We stumbled upon a great tiny Italian restaurant in the Lower East Side last winter and one of the dishes we ate was a simple Spaghetti Limone, which we loved and then realized we could easily make to accompany some of our dishes.

This is a quick and easy delicious after-the-gym-after-a-long-day meal that is filling and flavorful and doesn't take too much time at all to prepare. We took the salmon fillets, laid a couple tablets of butter under and on top of the fish in glass cookware and squeezed the juice of one or two lemons, depending on the size of the fillets. Bake.

Boil water and cook your pasta. Drain. Dump the pasta back in the bowl and add a half of a stick of butter with two to three lemons (again, according to the amount of pasta) and stir, mixing evening, tossing the pasta over to ensure even distribution.

The fish will take about thirty minutes at 375 degrees. Generally it's done and ready within 25, but I like a nice crisp on the top and edges, so I leave it in the oven a little longer before pulling to cool. As the fish is cooling, you should be nearly done or done with both your spaghetti limone and your steamed sprouts, which you can start once your pasta water begins to boil.

Plate. A dash of oregano on the pasta and Buon Appetito!