Creamy Salmon Pasta
A bowl of warm, creamy salmon pasta combines rich cream, salty Parmesan, and tender salmon for an elegant yet comforting meal.
Ingredients
Main Ingredients
- 8 oz pasta (fettuccine, penne, or similar) Use gluten-free pasta if avoiding gluten.
- 2 tablespoons olive oil
- 1 pound salmon fillets, skinless and diced (about 1-inch pieces)
- 3 cloves garlic, minced
- 1 cup heavy cream For a lighter option, use half-and-half.
- 1 cup grated Parmesan cheese Freshly grated if possible.
- Salt and freshly ground black pepper, to taste Remember Parmesan adds saltiness.
- Fresh dill or parsley, chopped, for garnish For serving.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ¼ cup pasta cooking water, then drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced salmon in a single layer. Cook, stirring occasionally, until pieces are opaque and just cooked through, about 5–6 minutes.
- Push the salmon to one side of the pan and add the minced garlic. Sauté for 1–2 minutes until fragrant, being careful not to let it brown.
Cooking
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan until it melts and the sauce becomes silky.
- If the sauce looks too thick, loosen it with a tablespoon or two of the reserved pasta water.
- Season the sauce with salt and freshly ground black pepper to taste.
- Add the drained pasta to the skillet and toss to coat evenly. Heat for 1–2 minutes so the pasta absorbs the sauce.
Serving
- Serve immediately, garnished with chopped fresh dill or parsley.
Notes
Leftovers can be stored in an airtight container for up to 2–3 days. Reheat gently on the stovetop. For a contrasting texture, serve with crusty bread.