Creamy Garlic Salmon Pasta (Print Version)
Tender salmon with fettuccine in a rich garlic Parmesan cream sauce, brightened with lemon and fresh herbs.
# Ingredients:
→ Fish
01 -
2 salmon fillets, cut into chunks
→ Pasta
02 -
8 oz fettuccine pasta
→ Sauce Base
03 -
2 tablespoons olive oil
04 -
2 tablespoons butter
05 -
3 cloves garlic, minced
06 -
1 cup heavy cream
07 -
½ cup grated Parmesan cheese
→ Seasonings
08 -
½ teaspoon salt
09 -
½ teaspoon black pepper
10 -
½ teaspoon red pepper flakes, optional
11 -
1 tablespoon lemon juice
12 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Boil fettuccine according to package instructions until al dente. Drain thoroughly and set aside.
02 -
Season salmon chunks with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear salmon for 2-3 minutes per side until golden brown and just cooked through. Remove from pan and set aside.
03 -
Using the same pan, reduce heat to medium and melt butter. Add minced garlic and sauté until fragrant, about 30 seconds. Pour in heavy cream, grated Parmesan cheese, lemon juice, and red pepper flakes if using. Stir continuously until the sauce is smooth and slightly thickened.
04 -
Add the cooked fettuccine to the sauce, tossing gently to coat all strands evenly. Carefully fold in the seared salmon chunks.
05 -
Transfer to serving plates, sprinkle with freshly chopped parsley, and serve immediately.
# Notes:
01 -
For best results, slightly undercook the pasta as it will continue to cook when added to the hot sauce.