Description
Indulge in this comforting pasta dish combining rich cream, buttery salmon, and a hint of lemon for a perfect weeknight dinner.
Ingredients
- 12 oz fettuccine pasta
- Salt (for boiling water)
- 1 tbsp olive oil (to toss pasta after draining)
- 4 salmon fillets (about 6 oz each, skinless)
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- ½ tsp paprika
- ½ tsp Italian seasoning
- Salt & pepper, to taste
- Juice of ½ lemon
- 2 tbsp butter
- 4 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup chicken or vegetable broth
- ¾ cup freshly grated Parmesan cheese
- ¼ tsp crushed red pepper flakes (optional)
- Salt & pepper, to taste
- 1 tbsp fresh parsley, chopped
- Fresh thyme sprigs or parsley (for garnish, optional)
- Extra Parmesan cheese (for garnish, optional)
- Crumbled bacon bits (for a smoky twist, optional)
Instructions
- Bring a large pot of salted water to a boil and cook 12 oz fettuccine until al dente according to package directions. Drain and immediately toss with 1 tbsp olive oil to prevent sticking.
- Pat 4 salmon fillets dry and season evenly with ½ tsp paprika, ½ tsp Italian seasoning, and salt & pepper to taste.
- Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat. Sauté 3 cloves minced garlic until fragrant (about 30 seconds), then add salmon fillets and cook 3–4 minutes per side until golden and cooked through; squeeze juice of ½ lemon over fillets and remove from skillet to rest.
- In the same skillet, melt 2 tbsp butter over medium heat and sauté 4 cloves minced garlic until fragrant. Add 1½ cups heavy cream and ½ cup chicken or vegetable broth; bring to a gentle simmer. Stir in ¾ cup freshly grated Parmesan and ¼ tsp crushed red pepper flakes (if using). Season with salt and pepper and simmer until the sauce thickens slightly, about 2–3 minutes.
- Toss the cooked fettuccine in the sauce until well coated. If the sauce is too thick, add a splash of reserved pasta water. Plate the pasta and top each serving with a seared salmon fillet. Garnish with 1 tbsp chopped parsley, thyme sprigs, extra Parmesan, or crumbled bacon bits if desired.
Notes
For lighter sauce, substitute half-and-half for heavy cream. Fresh salmon is ideal for this recipe, but frozen fillets can be used after thawing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing & Simmering
- Cuisine: Italian