Description
A delightful blend of creamy garlic sauce enveloping tender pasta and succulent salmon, perfect for a quick weeknight dinner.
Ingredients
- 2 salmon fillets (skinless, about 6 oz each)
- 8 oz fettuccine or linguine
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4–5 cloves garlic, minced
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley
- Optional: ¼ cup reserved pasta water
Instructions
- Bring a pot of salted water to boil and cook the pasta until al dente. Reserve ½ cup of pasta water, drain, and set aside.
- Heat the olive oil and 1 tablespoon of butter in a skillet. Season the salmon with salt and pepper, then sear for about 4–5 minutes on each side. Remove from the pan and set aside.
- Add the remaining tablespoon of butter to the skillet. Sauté the minced garlic for 1–2 minutes over low heat until fragrant, making sure not to burn it.
- Stir in the heavy cream and let it simmer for 3–4 minutes.
- Integrate the Parmesan cheese, mixing until the sauce becomes smooth and creamy.
- Add the fresh lemon juice along with salt and pepper. If needed, thicken the sauce with the reserved pasta water.
- Toss the cooked pasta in the creamy sauce, ensuring it coats every strand evenly. Flake the salmon and gently fold it into the pasta mixture.
- Garnish with chopped parsley and additional grated Parmesan cheese. Serve hot and enjoy!
Notes
Use a non-stick skillet to reduce chances of sticking. Adjust garlic and lemon juice to taste. Consider adding vegetables for more nutrition.