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Creamy Salmon Pasta

A quick and hearty meal that combines the flavors of the sea with a creamy indulgence, perfect for busy weeknights or special dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Salmon
  • 8 oz fettuccine pasta Cooked until al dente
  • 2 fillets salmon (about 6 oz each) Flaked after cooking
Sauce Ingredients
  • 1 cup heavy cream Can be substituted with Greek yogurt for a lighter version
  • 2 cloves garlic, minced Adds flavor to the sauce
  • 2 tbsp lemon juice, freshly squeezed
  • 1/4 cup fresh dill or parsley, chopped For garnishing
  • 1/2 cup grated parmesan cheese Can be replaced with nutritional yeast for a dairy-free version
  • 2 tbsp extra virgin olive oil
  • to taste Salt and pepper For seasoning

Method
 

Cook Pasta & Salmon
  1. Boil fettuccine in salted water until al dente, then drain.
  2. In a large skillet over medium heat, heat olive oil and cook salmon fillets for 5–6 minutes per side until golden.
  3. Remove salmon from skillet and flake it into pieces.
Make Sauce
  1. In the same skillet, sauté minced garlic until fragrant (about 30 seconds).
  2. Pour in heavy cream and simmer gently.
  3. Stir in lemon juice and grated Parmesan, then season with salt and pepper.
Combine & Serve
  1. Add the fettuccine and flaked salmon to the sauce, tossing gently to coat.
  2. Garnish with fresh dill or parsley and serve warm.

Notes

For added flavor, incorporate capers or sun-dried tomatoes into the sauce. Use whole wheat fettuccine for a healthier option. Store leftovers in an airtight container for up to 2 days.