Creamy Garlic Salmon Pasta (Print)
Flaky salmon and fettuccine in a velvety garlic cream sauce, enhanced with parmesan and fresh herbs.
# Ingredients:
→ Protein
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
08 -
½ teaspoon salt
09 -
½ teaspoon black pepper
10 -
½ teaspoon red pepper flakes, optional
11 -
1 tablespoon lemon juice
→ Garnish
12 -
Fresh parsley, chopped
# Directions:
01 -
Boil fettuccine according to package instructions until al dente. Drain 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. Remove from pan and set aside.
03 -
In 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, lemon juice, and red pepper flakes. Stir continuously until sauce is smooth and slightly thickened.
04 -
Add the cooked fettuccine to the sauce, tossing gently to coat each strand. Carefully fold in the seared salmon chunks, being careful not to break them apart.
05 -
Transfer to serving plates, sprinkle with freshly chopped parsley, and serve immediately.
# Notes:
01 -
For best results, use fresh salmon with the skin removed. The pasta will continue to absorb the sauce, so serve immediately after combining.