Rich & Velvety Garlic Salmon Pasta
An indulgent pasta dish featuring juicy salmon and a luscious garlic cream sauce, perfect for cozy nights or impressing guests.
Ingredients
Main Ingredients
- 8 ounces pasta (fettuccine or linguine) Fettuccine or linguine works best
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 pound salmon fillets Seasoned with salt and pepper
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- to taste Salt and pepper
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain and set aside.
Preparing the Salmon
- Season the salmon fillets with salt and pepper. In a large skillet over medium heat, add olive oil. Once hot, add the salmon, cooking for about 4-5 minutes on each side, until golden brown and cooked through. Remove from the skillet and flake into large pieces.
Making the Sauce
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Stir in the heavy cream, and let it simmer for about 2-3 minutes.
Combining Ingredients
- Add the cooked pasta to the skillet, followed by the flaked salmon and parmesan cheese. Gently toss everything together, adding reserved pasta water a little at a time until you reach your desired creaminess.
Finishing Up
- Squeeze lemon juice over the pasta and garnish with fresh parsley. Serve immediately for a comforting, gourmet experience!
Notes
Make sure not to overcook your salmon. If you want to lighten things up, consider using half-and-half instead of heavy cream. Gently folding in the salmon with the pasta allows you to preserve the flaky texture.