Description
This Creamy Garlic Salmon Pasta is rich, flavorful, and incredibly easy to make. Tender, flaky salmon tossed with pasta in a luscious garlic Parmesan cream sauce makes the perfect quick weeknight dinner that feels fancy but comes together fast!
Ingredients
For the salmon:
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2 salmon fillets (about 6 oz each, skin removed)
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1 tbsp olive oil
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1 tbsp butter
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Salt and pepper to taste
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½ tsp paprika
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½ tsp garlic powder
For the pasta and sauce:
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8 oz fettuccine or penne pasta
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2 tbsp butter
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4 cloves garlic, minced
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1 cup heavy cream
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½ cup chicken broth (or pasta water)
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¾ cup grated Parmesan cheese
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½ tsp Italian seasoning
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Salt and black pepper to taste
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2 tbsp fresh parsley, chopped (for garnish)
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Lemon wedges (for serving, optional)
Instructions
1️⃣ Cook the pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
2️⃣ Season and cook the salmon:
Season salmon fillets with salt, pepper, paprika, and garlic powder. In a large skillet, heat olive oil and butter over medium heat. Cook salmon for 3-4 minutes per side, until golden and cooked through. Remove from skillet and flake into large chunks. Set aside.
3️⃣ Make the creamy garlic sauce:
In the same skillet, melt 2 tablespoons butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
4️⃣ Add cheese and seasoning:
Stir in Parmesan cheese and Italian seasoning. Simmer for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
5️⃣ Combine pasta and salmon:
Add cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time. Gently fold in the flaked salmon.
6️⃣ Serve:
Plate the pasta, garnish with fresh parsley and lemon wedges, and serve warm.
Notes
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You can substitute canned salmon for a quicker version.
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Add spinach, sun-dried tomatoes, or peas for extra color and flavor.
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Leftovers can be stored in the fridge for up to 2 days and reheated gently.
- Prep Time: 15 min
- Cook Time: 20 min