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Creamy Pasta with Salmon

Creamy Pasta with Salmon

  • Total Time: 35
  • Yield: 4 1x

Ingredients

Scale

For the Salmon:

  • 1 pound fresh salmon fillet, skin removed
  • 2 tablespoons olive oil (or a bit more if needed!)
  • Salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herbs

For the Pasta and Sauce:

  • 1 pound fettucine or linguine
  • 3 tablespoons butter
  • 1 medium shallot, finely diced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup white wine (optional, but recommended!)
  • 1/2 cup freshly grated Parmesan cheese
  • Zest of 1 lemon
  • 2 tablespoons fresh dill, chopped
  • Salt and freshly ground black pepper to taste

Instructions

  • Bring a large pot of salted water to boil for the pasta. (you definitely want it really salty like the ocean!)
  • While waiting for the water to boil, prepare the salmon:
    • Pat the salmon dry with paper towels
    • Season generusly with salt and pepper
    • Heat olive oil in a large skillet over medium-high heat
    • Cook salmon for 4-5 mins per side until just cooked through
    • Remove from pan and set aside
  • Cook the pasta according to package directions until al dente. DONT FORGET to reserve 1 cup of pasta water before draining!!!!
  • In the same pan used for salmon:
    • Melt butter over medium heat
    • Add shallots and cook until softend (2-3 minutes)
    • Add garlic and cook until fragrent (30 seconds)
    • Pour in white wine if using, scraping up any browned bits
    • Simmer until reduced by half
  • Create the sauce:
    • Add heavy cream to the pan
    • Bring to a gentle simmer (dont let it boil!!!)
    • Stir in Parmesan cheese until its melted
    • Add lemon zest and dill
    • Season with salt and pepper to taste
  • Combine and finish:
    • Break salmon into large flakes (but not too small!)
    • Add cooked pasta to the sauce
    • Gently fold in salmon peices
    • Add pasta water as needed to reach desired consistancy
    • Toss everything together carefully

Notes

  • Dont overcook the salmon – it will continue cooking slightly when added back to the pasta
  • Always always ALWAYS reserve pasta water – its literally liquid gold for getting the perfect sauce
  • Room temp cream helps prevent sauce seperation
  • Pat salmon dry before cooking for better searing
  • Fresh herbs are best but dried work ok in a pinch
  • Author: Webhealthy
  • Prep Time: 15
  • Cook Time: 20
  • Method: Stovetop
  • Cuisine: Italian-American
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