Description
A comforting and indulgent creamy salmon pasta with fresh herbs and rich flavors, perfect for weeknight dinners or special occasions.
Ingredients
- 8 oz fettuccine pasta
- 2 salmon fillets (about 6 oz each)
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tbsp lemon juice (freshly squeezed)
- 1/4 cup fresh dill or parsley, chopped
- 1/2 cup grated parmesan cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook fettuccine in salted boiling water until al dente, then drain and set aside.
- In a large skillet over medium heat, add olive oil and cook salmon fillets for about 5-6 minutes per side until golden brown. Remove from skillet and flake into bite-sized pieces.
- In the same skillet, sauté minced garlic until fragrant (about 30 seconds).
- Add heavy cream and simmer gently. Stir in lemon juice and grated parmesan until well combined. Season with salt and pepper.
- Add cooked fettuccine and flaked salmon to the skillet, tossing gently to coat in the sauce.
- Sprinkle with fresh dill or parsley before serving.
Notes
For the best flavor, use fresh salmon fillets. You can also experiment with different herbs like parsley or basil. If the sauce is too thick, add a little pasta water to adjust the consistency.
