Description
This creamy garlic salmon pasta is a rich and satisfying dish featuring tender salmon, linguine or fettuccine, and a luscious Parmesan garlic cream sauce. Perfect for busy weeknights or special occasions, this recipe is ready in just 30 minutes and delivers restaurant-quality flavor at home.
Ingredients
For the Pasta and Salmon
- 12 oz (340 g) pasta (linguine or fettuccine)
- 2 tbsp olive oil
- 2 salmon fillets (skinless, about 6 oz/170 g each)
- Salt and pepper, to taste
For the Creamy Garlic Sauce
- 2 tbsp butter
- 4 garlic cloves, minced
- 1 cup (240 ml) heavy cream
- ½ cup (50 g) grated Parmesan cheese
- ½ tsp dried thyme or parsley
- 1 cup (30 g) baby spinach (optional)
- Juice of ½ lemon
For Garnish
- Fresh parsley, chopped
- Additional Parmesan cheese
Instructions
- Cook the Pasta: Boil pasta according to package instructions until al dente. Reserve ½ cup (120 ml) of pasta water, then drain.
- Sear the Salmon: Season salmon with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the salmon for 3-4 minutes on each side until golden and cooked through. Remove and set aside.
- Make the Sauce: Reduce heat to medium. Melt butter in the same skillet, then sauté garlic for 1 minute until fragrant.
- Add heavy cream, Parmesan, and dried thyme or parsley. Simmer for 2-3 minutes, stirring until smooth and slightly thickened.
- Stir in spinach (if using) and cook until wilted.
- Combine: Flake the salmon into chunks and return to the skillet. Add cooked pasta, tossing to coat in the sauce. Use reserved pasta water to adjust the sauce’s consistency, if needed.
- Finish: Squeeze lemon juice over the pasta. Taste and adjust seasoning with salt and pepper.
- Serve: Plate the pasta, garnishing with fresh parsley and extra Parmesan cheese.
Notes
- Salmon: Use fresh or frozen (thawed) salmon. Ensure it’s pat dry for proper searing.
- Substitutions: Replace heavy cream with half-and-half for a lighter version. Gluten-free pasta can be used if needed.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently, adding a splash of cream or milk if needed.
- Vegan Option: Substitute salmon with tofu, cream with coconut milk, and Parmesan with nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main course
- Method: Sautéing, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: Approximately 620 kcal per serving