Description
A rich and flavorful pasta dish featuring tender salmon chunks tossed in a creamy garlic butter sauce with Parmesan and a hint of lemon.
Ingredients
- 2 salmon fillets, cut into bite-sized chunks
- 8 oz fettuccine pasta
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional)
- 1 tbsp lemon juice
- Fresh parsley, chopped (for garnish)
- Extra Parmesan cheese, for serving
Instructions
1. Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and reserve ½ cup of pasta water.
2. Pat the salmon dry, cut into bite-sized pieces, and season with salt and black pepper.
3. Heat olive oil in a skillet over medium heat and cook salmon for 2–3 minutes per side until golden and cooked through. Remove and set aside.
4. In the same skillet, melt butter and sauté garlic for about 30 seconds until fragrant.
5. Reduce heat to low, pour in heavy cream, and stir continuously.
6. Add Parmesan cheese, red pepper flakes, and lemon juice. Simmer for 2–3 minutes until slightly thickened, adding reserved pasta water if needed.
7. Add cooked pasta to the sauce and toss to coat evenly.
8. Gently fold in the salmon, being careful not to break it apart too much.
9. Garnish with parsley and extra Parmesan, then serve immediately.
Notes
Use fresh salmon for the best flavor and texture.
Do not overcook the salmon to keep it tender and juicy.
Adjust red pepper flakes to control spice level.
Pasta water helps loosen and emulsify the sauce for a silky texture.
You can substitute fettuccine with linguine or spaghetti if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 480mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg