Creamy Salmon Pasta
A flavorful and creamy pasta dish featuring succulent salmon, fettuccine, and a velvety lemon-infused sauce, perfect for any occasion.
Ingredients
For the Pasta
- 8 oz fettuccine pasta Use fresh or dried fettuccine
For the Salmon
- 2 fillets salmon fillets (about 6 oz each) Choose high-quality salmon for best flavor
For the Sauce
- 1 cup heavy cream Can substitute with half-and-half for a lighter version
- 2 cloves garlic, minced Freshly minced garlic provides the best flavor
- 2 tbsp freshly squeezed lemon juice Adds brightness to the sauce
- 1/4 cup fresh dill or parsley, chopped Can adjust to preference
- 1/2 cup grated parmesan cheese Freshly grated cheese works best
- 2 tbsp extra virgin olive oil For searing the salmon
- to taste none Salt and pepper Season as desired
Instructions
Cooking the Pasta
- Boil salted water and cook the fettuccine until al dente. Drain and set aside.
Searing the Salmon
- In a large skillet over medium heat, add the olive oil and cook the salmon fillets for about 5-6 minutes on each side until golden brown. Remove from skillet and flake into bite-sized pieces.
Making the Sauce
- In the same skillet, sauté the minced garlic until fragrant, about 30 seconds. Pour in the heavy cream and let it simmer gently.
Combining Ingredients
- Stir in the lemon juice and grated parmesan cheese until well combined. Season with salt and pepper to taste.
- Add the cooked fettuccine and flaked salmon to the skillet, tossing gently to coat everything in the sauce.
Garnishing & Serving
- Sprinkle with fresh dill or parsley before serving.
Notes
For the best experience, serve with a crisp green salad and a glass of white wine. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.