Creamy Salmon Pasta
A cozy and quick dish featuring rich and creamy fettuccine pasta with tender salmon, perfect for any occasion.
Ingredients
Pasta and Salmon
- 8 oz fettuccine pasta Use your preferred type of pasta if desired.
- 2 fillets salmon fillets (about 6 oz each) Fresh salmon is recommended.
Creamy Sauce
- 1 cup heavy cream For a lighter version, use half-and-half or dairy-free cream.
- 2 cloves garlic, minced Adjust garlic amount to taste.
- 2 tbsp lemon juice (freshly squeezed) Adjust this as per your taste.
- 1/2 cup grated parmesan cheese Can substitute with nutritional yeast for a dairy-free option.
- 2 tbsp extra virgin olive oil Use for cooking salmon.
- to taste Salt and pepper For seasoning.
Fresh Herbs
- 1/4 cup fresh dill or parsley, chopped Use your preference for garnishing.
Instructions
Preparation
- 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).
Combining Ingredients
- 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 experience, serve this pasta with a fresh side salad or steamed green vegetables. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of water or cream if needed.