Creamy Salmon Pasta
A luxurious yet simple weeknight meal featuring tender, flaky salmon tossed in a velvety garlic-herb cream sauce.
Ingredients
- •12 oz (340g) fettuccine or linguine
- •1 lb (450g) fresh salmon fillets, skin removed and cut into 1-inch cubes
- •2 tablespoons unsalted butter
- •2 tablespoons extra virgin olive oil
- •3 cloves garlic, minced
- •1 small shallot, finely diced
- •1 cup (240ml) heavy cream
- •1/2 cup (120ml) dry white wine or vegetable broth
- •1/4 cup (25g) freshly grated Parmesan cheese
- •1 tablespoon fresh lemon juice
- •2 tablespoons fresh parsley, chopped
- •1 teaspoon salt
- •1/2 teaspoon black pepper
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente; reserve 1/2 cup of pasta water before draining.
- 2
Season the salmon cubes with a pinch of salt and pepper.
- 3
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the salmon and sear for 2-3 minutes until golden and just cooked through; remove salmon from the pan and set aside.
- 4
In the same skillet, add the remaining tablespoon of butter, shallots, and garlic, sautéing for 2 minutes until fragrant and softened.
- 5
Deglaze the pan with the white wine or broth, scraping up any browned bits, and let it simmer for 2 minutes until reduced by half.
- 6
Lower the heat to medium-low, pour in the heavy cream, and stir in the Parmesan cheese until the sauce thickens slightly.
- 7
Return the salmon to the skillet, gently folding it into the sauce along with the cooked pasta.
- 8
Add the lemon juice and fresh parsley, tossing everything together. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- 9
Season with additional salt and pepper to taste and serve immediately.
💡 Chef tips
- For a lighter version, you can substitute half of the heavy cream with full-fat Greek yogurt, stirred in at the very end off the heat.
- Ensure your salmon is cut into uniform sizes so it cooks evenly without breaking apart in the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop with a splash of milk to loosen the sauce.
✅ How it should turn out
The finished dish features perfectly al dente pasta coated in a silky, golden-hued sauce with tender, buttery salmon flakes that smell faintly of lemon and fresh herbs.