Description
A comforting dish combining fettuccine or linguine with tender salmon and a rich, creamy garlic sauce.
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. This simmering process thickens the sauce beautifully.
- Integrate the Parmesan cheese, mixing until the sauce becomes smooth and creamy.
- Add the fresh lemon juice along with salt and pepper. If the consistency needs adjusting, 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.
- Finish by garnishing with chopped parsley and additional grated Parmesan cheese. Serve hot and enjoy.
Notes
If the sauce turns out too thick, gradually add reserved pasta water to loosen it. For variations, consider adding vegetables such as spinach or cherry tomatoes.
