Easy Creamy Salmon Pasta (Print version)
Tender salmon flakes and fettuccine tossed in a lemony garlic cream sauce, ready in about 30 minutes.
# Ingredients:
For the pasta and salmon
01 -
12 oz (340 g) fettuccine or linguine
02 -
1 lb (450 g) skinless salmon fillets
03 -
1 teaspoon kosher salt, divided
04 -
1/2 teaspoon black pepper, divided
05 -
1 tablespoon olive oil
For the creamy sauce
06 -
1 small shallot, finely chopped
07 -
3 cloves garlic, minced
08 -
1/3 cup (80 ml) dry white wine or low-sodium chicken broth
09 -
1 cup (240 ml) heavy cream
10 -
1/2 cup (50 g) freshly grated parmesan cheese
11 -
1 teaspoon lemon zest
12 -
1 tablespoon fresh lemon juice, plus more to taste
13 -
2 tablespoons chopped fresh dill
14 -
2 tablespoons chopped fresh parsley
15 -
1/2 cup (120 ml) reserved pasta water, as needed
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, then reserve 1 cup of pasta water and drain.
02 -
Pat the salmon dry. Season both sides with about 1/2 teaspoon salt and 1/4 teaspoon black pepper.
03 -
Heat olive oil in a large skillet over medium-high heat. Cook the salmon for 3-4 minutes per side, depending on thickness, until browned and flaky. Transfer to a plate.
04 -
Reduce heat to medium-low. Add the shallot to the skillet and cook for 2 minutes, then add garlic and cook for 30 seconds until fragrant.
05 -
Add wine or broth and simmer for 1-2 minutes, scraping up browned bits. Stir in heavy cream, parmesan, lemon zest, remaining salt, and remaining pepper. Keep the heat low and stir until smooth.
06 -
Add the pasta to the sauce with a splash of reserved pasta water. Toss until glossy. Flake the salmon into large pieces and gently fold it in with lemon juice, dill, and parsley. Add more pasta water if needed.
# Good to know:
01 -
Best served immediately while the sauce is loose and glossy.
02 -
Use freshly grated parmesan for the smoothest sauce.
03 -
Estimated nutrition is per serving.