Description
Salmon pasta tossed in a creamy lemon sauce with garlic and parmesan. A quick and elegant seafood pasta ready in about 30 minutes.
Ingredients
12 oz pasta (linguine or fettuccine)
12–16 oz salmon fillet
1 tbsp olive oil or butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
Zest of 1 lemon
2 tbsp fresh lemon juice
1/2 cup grated parmesan cheese
2 tbsp chopped parsley
Salt and black pepper, to taste
Red pepper flakes (optional)
Instructions
1. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
2. Season salmon with salt and pepper. Heat olive oil in a skillet and cook salmon for 4 to 5 minutes per side, until flaky.
3. Remove salmon and set aside. In the same skillet, sauté garlic for about 30 seconds until fragrant.
4. Add chicken broth and heavy cream. Simmer gently for 3 to 4 minutes until slightly thickened.
5. Stir in lemon zest, lemon juice, and parmesan cheese until the sauce becomes creamy.
6. Add cooked pasta and toss to coat. Add reserved pasta water if needed.
7. Flake salmon into large pieces and gently fold into the pasta.
8. Garnish with parsley, extra parmesan, and red pepper flakes before serving.
Notes
Use fresh lemon juice for the best flavor.
Do not overcook the salmon to keep it tender.
Reserved pasta water helps adjust sauce consistency.
Add spinach or asparagus for extra vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 520mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg