Description
Indulge in creamy fettuccine wrapped in a garlicky parmesan sauce and topped with perfectly seared salmon, balanced with a lemon-bright finish.
Ingredients
- 4 salmon fillets (about 6 oz each), skinless or skin-on
- 1 tbsp olive oil (for searing)
- 2 tbsp butter (for searing)
- 3 cloves garlic, minced (for searing)
- ½ tsp paprika
- ½ tsp Italian seasoning
- Salt & pepper, to taste
- Juice of ½ lemon
- 2 tbsp butter (for sauce)
- 4 cloves garlic, minced (for sauce)
- 1½ cups heavy cream
- ½ cup chicken or vegetable broth (low-sodium if preferred)
- ¾ cup freshly grated Parmesan cheese (not pre-shredded)
- ¼ tsp crushed red pepper flakes (optional)
- 1 tbsp fresh parsley, chopped
- 12 oz fettuccine pasta
- Salt for boiling water
- 1 tbsp olive oil (to toss pasta after draining)
- Fresh thyme sprigs or parsley for garnish (optional)
- Extra Parmesan for serving (optional)
- Crumbled bacon bits (optional, for a smoky twist)
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to package directions. Reserve ½ cup pasta water, drain, and toss the pasta with 1 tbsp olive oil to prevent sticking. Set aside.
- Pat the salmon dry with paper towels. Season both sides evenly with paprika, Italian seasoning, salt, and pepper.
- Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat until the butter foams. Add 3 cloves minced garlic and sauté about 30 seconds until fragrant — don’t let it brown.
- Add salmon to the hot skillet, skin-side down first if skin-on. Sear 3–4 minutes per side until golden and the fish flakes easily (internal temperature ~125–130°F for medium). Squeeze the juice of ½ lemon over the fillets, then transfer salmon to a plate and keep warm.
- Reduce skillet heat to medium. Add 2 tbsp butter and 4 cloves minced garlic; sauté about 1 minute until fragrant.
- Pour in 1½ cups heavy cream and ½ cup broth. Stir, scrape any browned bits from the pan, and bring to a gentle simmer.
- Add ¾ cup freshly grated Parmesan, ¼ tsp crushed red pepper flakes (if using), and salt and pepper to taste. Simmer 3–4 minutes until the sauce thickens slightly and coats the back of a spoon.
- Stir in 1 tbsp chopped parsley. Add the cooked fettuccine and toss to coat. If the sauce is too thick, loosen with reserved pasta water, a tablespoon at a time, until you reach the desired consistency.
- Plate the pasta, place seared salmon fillets on top, and spoon extra sauce over the fish. Garnish with thyme or more parsley, extra Parmesan, and crumbled bacon if desired. Serve immediately.
Notes
For lighter sauce, consider using half-and-half and cornstarch. Refrigerate leftovers within 2 hours and consume within 2–3 days.