Description
This Creamy Garlic Salmon Pasta recipe features tender salmon, a velvety garlic cream sauce, and perfectly cooked pasta—all in under 30 minutes. It’s the ultimate weeknight comfort meal with an elegant twist.
Ingredients
- 2 salmon fillets (skinless or skin-on)
- 8 oz pasta (fettuccine, linguine, or penne)
- 2 tbsp olive oil or butter (plus more as needed)
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tbsp lemon juice
- Salt and pepper, to taste
- 2 tbsp chopped fresh parsley or basil
- Optional:
- Crushed red pepper flakes (for heat)
- ¼ cup dry white wine (added before cream)
- 1 cup baby spinach or ½ cup peas
Instructions
-
ook the pasta in salted boiling water according to package directions. Drain and set aside.
-
Season the salmon with salt and pepper. Heat olive oil or butter in a skillet over medium heat. Sear salmon for 3–4 minutes per side until cooked through. Remove from pan and set aside.
-
Make the sauce: In the same pan, melt a bit more butter. Sauté garlic until fragrant (about 1 minute). If using white wine, add it here and simmer for 1–2 minutes.
-
Add the cream and bring to a gentle simmer. Stir in Parmesan and lemon juice, and let it thicken slightly.
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Flake the salmon into bite-sized chunks and return it to the skillet along with the drained pasta. Toss gently to coat everything in the sauce.
-
Finish with fresh herbs, more Parmesan, and optional red pepper flakes. Serve warm.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Don’t boil the sauce after adding lemon—keep the heat low and stir gently.
- Add spinach or peas for extra color and nutrition.
