Description
A luxurious pasta dish featuring tender salmon, garlic‑infused cream sauce, and Parmesan, all brought together for an elegant and satisfying weeknight dinner.
Ingredients
- 2 salmon fillets (skin removed or on, as you prefer)
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Salt and pepper, to taste
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2 tablespoons olive oil or butter
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3–4 garlic cloves, minced
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1 cup heavy cream
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½ cup grated Parmesan cheese
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1 tablespoon lemon juice (plus zest if desired)
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8 oz (about 225 g) pasta (fettuccine, linguine, or your choice)
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Optional: red pepper flakes for heat
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Fresh parsley, chopped, for garnish
Instructions
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Cook the Pasta
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Boil a large pot of salted water and cook the pasta until al dente. Reserve about ½ cup of pasta water, then drain.
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Sear the Salmon
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Season salmon with salt and pepper. Heat olive oil (or butter) in a skillet over medium-high heat.
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Sear the salmon for about 3–4 minutes per side, until golden and cooked through, then remove and set aside.
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Make the Cream Sauce
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In the same skillet, add a little more butter or oil if needed; sauté the garlic for about 1 minute until fragrant.
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Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and the sauce thickens slightly.
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Add lemon juice (and zest if using) to brighten the sauce.
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If you like heat, add a pinch of red pepper flakes.
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Combine Everything
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Flake the cooked salmon into large pieces and gently fold it into the sauce.
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Add the cooked pasta and toss everything together, adding a little reserved pasta water if the sauce is too thick.
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Serve
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Divide into bowls or plates. Garnish with chopped parsley and, if desired, a little lemon zest or extra Parmesan.
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Notes
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Reserve pasta water — it helps thin and bind the sauce.
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Sear the salmon just enough so it’s cooked but remains moist.
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Use freshly grated Parmesan for the creamiest, smoothest sauce.
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Taste and adjust the seasoning at the end — the cream and cheese can mellow saltiness.