Description
A rich and comforting dish featuring tender salmon fillets and fettuccine in a creamy garlic butter sauce, perfect for weeknight dinners or casual get-togethers.
Ingredients
- 12 oz Fettuccine (can swap with gluten-free pasta)
- 4 Salmon Fillets (can use frozen salmon, thaw completely before cooking)
- 2 tbsp Olive Oil (can substitute with avocado oil)
- 3 tbsp Butter (use vegetable shortening for a dairy-free option)
- 4 cloves Minced Garlic (garlic powder can be used in a pinch)
- 1 cup Heavy Cream (consider a mix of Greek yogurt and milk for a lighter sauce)
- 1 cup Chicken or Vegetable Broth (choose low-sodium broth for a healthier option)
- 1/2 cup Parmesan Cheese (Grana Padano or nutritional yeast can replace it for a vegetarian option)
- 1/2 tsp Crushed Red Pepper Flakes (omit if you prefer no spice)
- 2 tbsp Fresh Parsley (basil or chives are alternatives)
- 1 tbsp Lemon Juice (lime juice is a good substitute)
Instructions
- Begin by heating olive oil and 1 tablespoon of butter in a large skillet over medium heat.
- Add the salmon fillets, cooking for about 4-5 minutes on each side until golden brown and cooked through.
- Remove the salmon from the pan and set aside.
- In the same skillet, add the minced garlic and remaining butter. Sauté until fragrant, about 1 minute.
- Pour in the heavy cream and chicken or vegetable broth. Stir well to combine and let the mixture simmer for about 5 minutes.
- Add the Parmesan cheese and crushed red pepper flakes. Stir until the cheese melts and the sauce thickens.
- Meanwhile, cook the fettuccine according to the package instructions. Drain and reserve a cup of pasta water.
- Combine the cooked fettuccine with the creamy garlic sauce. If the sauce appears too thick, add reserved pasta water, a bit at a time, until reaching the desired consistency.
- Flake the cooked salmon and gently fold it into the creamed fettuccine.
- Finish with fresh parsley and a squeeze of lemon juice before serving.
Notes
For a lighter option, consider replacing half of the heavy cream with Greek yogurt mixed with milk.