Creamy Garlic Salmon Pasta (Printable Version)

Tender salmon and fettuccine combine in a luscious garlic cream sauce with hints of lemon and fresh parsley.

# Ingredients:

→ Seafood

01 - 200 grams fresh wild-caught salmon fillets

→ Pasta

02 - 150 grams fettuccine pasta

→ Fats and Oils

03 - 15 milliliters extra virgin olive oil
04 - 15 grams unsalted butter

→ Dairy

05 - 120 milliliters heavy cream
06 - 30 grams freshly grated Parmesan cheese

→ Aromatics and Seasonings

07 - 2 cloves garlic, minced
08 - 2 grams sea salt
09 - 1 gram freshly ground black pepper
10 - 0.5 grams red pepper flakes
11 - 10 milliliters fresh lemon juice

→ Herbs

12 - 5 grams fresh parsley, finely chopped

# Steps:

01 - Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook until al dente, approximately 8 to 10 minutes. Reserve 120 milliliters of pasta water before draining. Drain the pasta without rinsing to retain starch for better sauce adhesion.
02 - Pat salmon fillets dry and season evenly with sea salt and black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Place salmon skin-side down if applicable and sear for 2 to 3 minutes until golden brown. Flip and cook for an additional 2 minutes until salmon is nearly cooked through but still slightly pink inside. Remove from pan and let rest.
03 - In the same skillet, reduce heat to medium-low and melt butter. Add minced garlic and sauté for 30 to 60 seconds until fragrant without browning. Gradually pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese gradually to prevent clumping. Season with sea salt, black pepper, and red pepper flakes. Let simmer for 2 to 3 minutes until sauce thickens slightly.
04 - Add fresh lemon juice to the sauce and stir well. Flake the rested salmon into large pieces. Add cooked fettuccine to the sauce and toss gently to coat fully. Adjust sauce consistency by adding reserved pasta water as needed. Fold salmon into pasta gently to avoid excessive breaking.
05 - Remove from heat and let stand for one minute to allow sauce absorption. Plate the pasta and garnish generously with chopped fresh parsley. Serve immediately alongside additional grated Parmesan if desired.

# Notes:

01 - Allow salmon to reach room temperature before cooking to ensure even searing.
02 - Reserve pasta cooking water to adjust sauce thickness as needed.
03 - Add Parmesan off heat to avoid stringiness or separation.

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