Description
A quick and comforting creamy salmon pasta that combines flaky salmon, garlicky cream, and sharp Parmesan, perfect for busy weeknights.
Ingredients
- 8 oz pasta (fettuccine, penne, or similar)
- 2 tablespoons olive oil
- 1 pound salmon fillets, skinless and cut into ~1-inch pieces
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley, chopped, for garnish
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Before draining, scoop out and reserve 1/4 cup of the hot pasta water. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Pat salmon pieces dry and cook undisturbed until opaque, about 5–6 minutes.
- Push salmon to one side of the skillet. Add minced garlic and sauté until fragrant, about 1–2 minutes.
- Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan until melted and smooth. Adjust thickness with reserved pasta water as needed.
- Add drained pasta to the skillet and toss gently to coat. Heat together for 1–2 minutes, then garnish with chopped dill or parsley and serve immediately.
Notes
For a lighter version, use half-and-half instead of heavy cream. Frozen salmon is acceptable if thawed and patted dry. Ensure salmon is cooked through for safety.