Salmon Fillets with Sauteed Lemons and Onions on Farfalle Serving Size - 4 Prepared By - Sheri Recipe Rating
			2 tablespoons sour cream or creme fraiche 1 1/2 teaspoons lemon juice 1/2 teaspoon salt 4 (6-ounce) salmon fillets, skinned Essence, recipe follows 2 tablespoons olive oil, plus 2 tablespoons 1 medium yellow onion, very thinly sliced 2 medium lemons, ends trimmed and sliced into very thin rounds 12 ounces farfalle pasta 2 tablespoons extra-virgin olive oil 1/4 cup sliced scallions Chopped fresh parsley leaves, garnish Essence (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme
			In a small bowl, stir to combine the sour cream, lemon juice, and salt. Set aside. Meanwhile, lightly season the salmon on both sides with Essence. In a large skillet or saute pan, heat 2 tablespoons of the olive oil over medium-high heat. When the oil is hot, add the onions and cook just until beginning to get translucent, about 3 minutes. Spread the onions out so they cover the bottom of the pan. Place the salmon fillets on top of the onions and lower the heat to medium-low. Top the salmon with the lemon slices. Cover and cook until the salmon is just cooked through and the onions are caramelized, about 8 to 10 minutes. Be careful not to burn the onions while the salmon is cooking. If they begin to burn, add a little water to moisten them. While the salmon is cooking, cook the pasta in a large pot of boiling, salted water. Drain and toss with remaining olive oil, salt, and scallions. Divide the warm pasta among 4 large plates. Place 1 salmon fillet and the sauteed lemons and onions over each serving of pasta. Top with the sour cream sauce and drizzle with the extra-virgin olive oil. Garnish with parsley and serve.