Ingredients
-
2 salmon fillets (skinless)
-
8 oz fettuccine pasta
-
2 tbsp unsalted butter
-
3 garlic cloves (minced)
-
1 tbsp olive oil
-
1 cup heavy cream
-
½ cup grated Parmesan cheese
-
½ tsp salt
-
¼ tsp black pepper
-
Juice of 1 lemon
-
1 tbsp chopped fresh parsley
-
½ cup reserved pasta water
Instructions
-
Boil Pasta: Cook fettuccine according to package instructions. Reserve ½ cup of pasta water and drain the rest.
-
Sear Salmon: Season salmon with salt, pepper, and lemon zest. Heat olive oil in a skillet over medium-high heat. Sear salmon 3–4 mins per side. Remove and flake.
-
Make Garlic Butter Sauce: In the same skillet, melt butter and sauté minced garlic until golden. Pour in cream and simmer for 2–3 minutes.
-
Add Cheese & Water: Stir in Parmesan and reserved pasta water to thicken the sauce.
-
Combine Everything: Toss in the cooked pasta and gently fold in flaked salmon. Finish with parsley and lemon juice.
-
Serve Hot: Plate and garnish with extra Parmesan or parsley as desired.
Notes
-
Use wild-caught salmon for the best flavor.
-
For a lighter version, substitute with half-and-half or coconut cream.
-
Add vegetables like spinach or peas to enhance nutrition.
-
Great with garlic bread or a green salad on the side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx.)
- Calories: 540 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg