Description
A rich and elegant pasta dish featuring tender flaked salmon, al dente pasta, and a luscious garlic cream sauce. Ready in under 30 minutes, it’s perfect for both cozy weeknights and special occasions.
Ingredients
- 2 salmon fillets (skinless or skin removed after cooking)
- 8 oz pasta (fettuccine, linguine, or penne)
- 2 tbsp olive oil or butter
- 3–4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1–2 tbsp lemon juice
- Salt, to taste
- Black pepper, to taste
- Fresh parsley or chives, chopped (for garnish)
- Optional: red pepper flakes for heat
Instructions
- Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Season salmon with salt and pepper. In a skillet, heat olive oil or butter over medium-high heat and sear salmon for 3–4 minutes per side until cooked through. Remove and set aside.
- In the same pan, reduce heat and sauté garlic for about 1 minute until fragrant.
- Pour in heavy cream and simmer for a few minutes until it begins to thicken.
- Stir in parmesan, lemon juice, salt, and pepper. If the sauce is too thick, add a splash of reserved pasta water.
- Flake the salmon into large pieces and gently fold into the sauce.
- Add cooked pasta to the skillet, tossing to coat evenly.
- Serve hot, garnished with fresh herbs and red pepper flakes if desired.
Notes
- For extra flavor, add spinach, peas, or sun-dried tomatoes to the sauce.
- Smoked salmon can be used for a different flavor profile—no need to cook it first.
- For a dairy-free version, use coconut cream and dairy-free parmesan.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 610
- Sugar: 2g
- Sodium: 430mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 150mg
