Ingredients
- 1 lb salmon fillets
- 8 oz pasta (fettuccine, linguine, or spaghetti)
- 2 tbsp olive oil or butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp lemon juice
- 1 tsp lemon zest
- Salt and pepper, to taste
- Optional: fresh parsley or dill, chopped, for garnish
Instructions
- Season salmon with salt and pepper.
- Heat olive oil or butter in a skillet over medium heat.
- Cook salmon skin-side down until crispy, about 4–5 minutes; flip and cook until just done, about 3–4 minutes more. Remove salmon and set aside.
- In the same skillet, sauté minced garlic until fragrant, about 1 minute.
- Add heavy cream and bring to a gentle simmer.
- Stir in grated Parmesan cheese, lemon zest, and lemon juice; season with salt and pepper.
- Meanwhile, cook pasta according to package instructions; drain.
- Toss pasta in the creamy sauce.
- Flake salmon over the pasta and gently combine.
- Garnish with fresh parsley or dill before serving.
Notes
- Add sautéed spinach or cherry tomatoes for extra color and nutrients.
- Use smoked salmon for a different depth of flavor.
- Substitute half-and-half for heavy cream for a lighter sauce.
- Use dairy-free alternatives like coconut cream and nutritional yeast to make it dairy-free.
- Reheat leftovers gently with a splash of cream or water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 420mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
