Description
A rich and creamy salmon pasta featuring tender flakes of salmon tossed with perfectly cooked pasta in a velvety garlic cream sauce—an elegant yet easy dinner.
Ingredients
- 250g pasta (fettuccine or penne)
- 2 salmon fillets, skin removed
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/2 cup grated parmesan cheese
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried dill or parsley
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Season salmon with salt and pepper.
- Heat olive oil in a skillet over medium heat and cook salmon for 3-4 minutes per side until cooked through. Remove and flake into pieces.
- In the same pan, melt butter and sauté garlic for 30 seconds.
- Add broth and heavy cream, stirring to combine.
- Bring to a gentle simmer and stir in parmesan cheese until melted and smooth.
- Add lemon juice and dried dill or parsley.
- Return flaked salmon to the sauce and mix gently.
- Add cooked pasta and toss to coat evenly.
- Cook for another 2-3 minutes until heated through.
- Garnish with fresh parsley before serving.
Notes
- Use fresh salmon for best flavor.
- Do not overcook salmon to keep it tender.
- Adjust sauce thickness with more broth if needed.
- Add spinach or peas for extra color and nutrition.
- Leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian