Description
A creamy pasta dish featuring fresh salmon, enveloped in a silky sauce with garlic, lemon, and herbs, perfect for any occasion.
Ingredients
- 8 oz fettuccine pasta
- 2 salmon fillets (about 6 oz each)
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tbsp lemon juice (freshly squeezed)
- 1/4 cup fresh dill or parsley, chopped
- 1/2 cup grated parmesan cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the fettuccine in salted boiling water until al dente. Drain and set aside.
- In a large skillet over medium heat, drizzle in the olive oil and add the salmon fillets. Cook for about 5-6 minutes per side until golden brown and cooked through. Remove from the skillet and flake into bite-sized pieces.
- In the same skillet, sauté the minced garlic until fragrant, about 30 seconds.
- Pour in the heavy cream and gently simmer for a few minutes, allowing it to thicken slightly.
- Stir in fresh lemon juice and grated parmesan cheese until well combined. Season with salt and pepper to taste.
- Toss in the cooked fettuccine and flaked salmon, ensuring every strand is coated in the sauce.
- Finish with a sprinkle of fresh dill or parsley before serving.
Notes
For a lighter option, consider using half-and-half instead of heavy cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian