1 ½ lbs salmon
1 tbsp honey
1 lemon
1 tsp parsley
1 tsp onion powder
½ tsp smoked paprika
½ tsp red pepper flakes
salt and pepper, to taste
1 lb egg noodles or your favorite pasta, cooked al dente
Creamy Garlic Sauce
2 tbsps Salted Butter
Olive oil
4 cloves garlic, diced
½ onion , diced
3 sprigs fresh thyme
1 cup heavy cream
½ tsp smoked paprika
¼ tsp cayenne pepper
Pinch red pepper flakes
½ cup freshly grated parmesan
1 tsp lemon zest
Preheat oven to 425 degrees. Place salmon on a baking sheet or 9×13 baking dish and make small slits in the salmon. Squeeze ½ lemon juice on top and then add a drizzle of honey. Combine parsley, onion powder, smoked paprika, red pepper flakes in a small bowl. Spoon together and pour on top of salmon. Season with salt and pepper. Drizzle olive oil on top and bake for 25 minutes. For crispy top of fish, broil for 5 more minutes.
While salmon is baking, add olive oil and butter to a skillet over medium heat. Add diced onion and saute for 3 minutes and then add garlic and thyme and continue to cook for 2-3 minutes, until fragrant, remove the thyme sprigs.
Reduce heat to low and add heavy cream, smoked paprika, cayenne pepper and red pepper flakes. Cook until slightly thickened and remove from heat, about 5 minutes. Squeeze the other half of the lemon into the sauce and then add grated parmesan and lemon zest and stir. Set aside.
Cook noodles as per package instructions. Drain noodles add them to the garlic sauce. Toss around so that all noodles are coated. Add salmon to the pasta. Garnish with additional red pepper flakes and grated parmesan on top.