Creamy Garlic Salmon Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 salmon fillets (about 6 oz each)
02 -
8 oz (about 225g) pasta of your choice (linguine, spaghetti, fettuccine, etc.)
03 -
2 tablespoons olive oil
04 -
4 cloves garlic, minced
05 -
1/2 cup heavy cream (or dairy-free alternative like coconut cream)
06 -
1/2 cup chicken or vegetable broth
07 -
1 tablespoon lemon juice (freshly squeezed)
08 -
1/2 teaspoon lemon zest (optional)
09 -
1/4 cup grated Parmesan cheese (optional)
10 -
Salt and pepper to taste
11 -
Fresh parsley for garnish (optional)
12 -
1/2 teaspoon red pepper flakes (optional)
# Instructions:
01 -
Season salmon with salt and pepper. Heat a skillet over medium heat and cook salmon 4-5 minutes skin-side down, then flip and cook another 3-4 minutes until flaky. Set aside.
02 -
Bring a large pot of salted water to boil. Cook pasta until al dente according to package directions. Reserve 1 cup pasta water before draining.
03 -
In the same skillet used for salmon, add another tablespoon of oil. Sauté minced garlic for 1-2 minutes until fragrant.
04 -
Pour in broth and simmer 2-3 minutes to reduce slightly. Add cream and simmer another 3-4 minutes until thickened.
05 -
Stir in lemon juice, zest, and Parmesan cheese if using. Season with salt and pepper to taste.
06 -
Flake the cooked salmon into bite-sized pieces. Add cooked pasta to the sauce and toss to coat. Fold in salmon pieces.
07 -
Divide pasta among plates. Garnish with fresh parsley and extra Parmesan if desired. Serve immediately.
# Notes:
01 -
If the sauce is too thick, add some reserved pasta water to reach desired consistency.
02 -
For a dairy-free version, use coconut cream instead of heavy cream and skip the Parmesan.
03 -
Add a pinch of red pepper flakes for a spicy kick.
04 -
You can use leftover cooked salmon in this recipe - just flake and add at the end to warm through.