Description
This Creamy Garlic Butter Salmon Pasta combines tender chunks of pan-seared salmon with a luscious garlic butter cream sauce, tossed with al dente fettuccine or spaghetti. Infused with Parmesan cheese, a hint of red pepper flakes for optional spice, and brightened with fresh lemon juice and parsley, this dish offers a rich, comforting meal perfect for a quick weeknight dinner or impressing guests.
Ingredients
Scale
Salmon and Pasta
- 2 salmon fillets, cut into bite-sized chunks
- 8 oz fettuccine or spaghetti
Sauce and Seasonings
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional, for spice)
- 1 tbsp lemon juice
Garnish
- Fresh parsley, chopped (for garnish)
- Extra Parmesan cheese, for serving
Instructions
- Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain the pasta, reserving ¼ cup of the pasta cooking water, and set aside.
- Cook the Salmon: In a large skillet over medium heat, heat 2 tablespoons of olive oil. Season the salmon chunks with ½ teaspoon salt and ½ teaspoon black pepper. Cook the salmon in the skillet until golden and cooked through, about 4-5 minutes. Remove the salmon from the skillet and set aside.
- Sauté Garlic: In the same skillet, melt 2 tablespoons unsalted butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn the garlic.
- Make the Cream Sauce: Pour in 1 cup heavy cream, stirring to combine with the butter and garlic. Bring the sauce to a gentle simmer and cook for 2-3 minutes to allow it to thicken slightly.
- Add Cheese and Seasonings: Stir in ½ cup grated Parmesan cheese, ½ teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon red pepper flakes if using. Continue cooking and stirring until the cheese melts and the sauce is smooth.
- Toss Pasta in Sauce: Add the cooked pasta to the skillet with the sauce, tossing gently to coat evenly. If the sauce appears too thick, gradually add the reserved pasta water a little at a time until reaching the desired creamy consistency.
- Combine Salmon and Pasta: Gently fold the cooked salmon chunks back into the pasta and sauce, ensuring even distribution without breaking up the salmon too much.
- Finish and Garnish: Drizzle the mixture with 1 tablespoon lemon juice, stir lightly, and garnish with chopped fresh parsley.
- Serve: Serve the pasta immediately, topped with extra Parmesan cheese if desired for a richer flavor.
Notes
- If you prefer a milder dish, omit the red pepper flakes.
- Using fresh lemon juice brightens the rich cream sauce beautifully—avoid bottled lemon juice for best flavor.
- Reserve some pasta water to adjust sauce consistency more smoothly.
- Cook the salmon chunks gently to avoid drying them out or breaking up too much.
- This recipe works well with other pasta shapes like linguine or penne.
