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You'll get silky garlic pasta tossed with juicy bits of salmon and a dreamy smooth sauce here. This seafood-and-cream combo feels like a treat from your favorite eatery, but honestly, it's pretty easy to pull off at home. No fuss and barely any cleanup, either.
I whipped this up for our anniversary when I wanted something special but didn’t feel like cooking all night. Turns out, it became our regular go-to whenever we want to celebrate or just feel like eating well at home. It's faster than takeout and feels way fancier.
Irresistible Ingredients
- Fresh parsley: Chopped up for color and a little fresh kick. Flat-leaf kind has bolder taste than curly.
- Lemon juice: Squeezed fresh makes everything pop and balances the richness. Don’t use bottled if you can help it.
- Red pepper flakes: Totally optional for a bit of heat. Start slow if you’re not sure about spice.
- Salt and pepper: Everyday flavor makers—fresh cracked pepper is worth it if you have it.
- Parmesan cheese: Grated fresh, it melts so much better and the taste is deeper than pre-shredded stuff.
- Heavy cream: The core of your sauce. Use the full-fat kind for a sauce that really sticks.
- Garlic cloves: Mince up fresh garlic for a punch of aroma. Add more or less depending how much you love it.
- Butter: Melted for that rich base in your sauce. Go unsalted so you’re in control with seasoning.
- Olive oil: Sear salmon right and add background flavor—use a decent one here for sure.
- Fettuccine pasta: Those wide noodles hug the creamy stuff just right. If you’ve got fresh pasta, use it!
- Salmon fillets: Grab bright, firm ones without any weird smell. These bring the richness and protein.
Laid-back How-To
- Serve It Up:
- Scoop pasta and salmon with sauce straight onto warmed plates. Sprinkle plenty of parsley on top, and you're ready to dig in. Easy as that.
- Mix It All Together:
- Toss your drained noodles right into the pan with the sauce. Fold in your salmon—don’t smush it up, just gently bring it together. Let it get nice and warm for a minute.
- Finish Off That Sauce:
- Toss in your lemon juice and blend it so everything’s bright and fresh. You can sprinkle in some red pepper now too, if that’s your style. Taste and add any last salt or pepper you want.
- Creamy Sauce Time:
- Pour in heavy cream and scrape up all those yummy brown bits from the bottom of the pan. Add Parmesan slowly while stirring, so it melts in and thickens everything up. If it's gotten too thick, splash in some pasta water you saved earlier.
- Butter & Garlic Base:
- Lower the heat to medium, then melt your butter in the same skillet. Add chopped garlic—watch it so it doesn’t burn. Just needs about half a minute.
- Getting Your Salmon Ready:
- Sprinkle salmon chunks with salt and pepper. Get olive oil hot in a big skillet, then add the salmon pieces—no crowding. Cook each side for a few minutes so you get a golden crust, but keep the middle a little pink. Set aside under foil so it stays warm.
- Start With the Noodles:
- Put a big pot of salty water on to boil. Cook fettuccine till it's just al dente (about 8-10 minutes, or whatever your box says). Before draining, save half a cup of pasta water for tweaking your sauce. The pasta will finish cooking in the sauce.
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The absolute best part of making this? When that cold cream hits the hot skillet full of garlicky, salmon-y goodness. Your whole kitchen smells unreal—honestly, my family goes quiet at the table except for a few satisfied sighs. Feels like magic every time.
Salmon Success Tips
If you want your fish just right, go for equal-sized pieces (about one to one-and-a-half inches each) so nothing overcooks. Salmon will keep cooking a tad after leaving the pan, so it’s better to leave it a little underdone. The best bit should flake with a fork but look just a little see-through in the middle when you take it off the heat.
Switch Up Your Sauce
This creamy base is basically a blank slate. Love herby things? Mix in a tablespoon of chopped dill with the parsley. Want it slightly sweet? Splash in some white wine while you're gently frying the garlic. For something lighter, swap half the cream for chicken broth—it’ll taste great but be a tad thinner. In the summertime, toss in peas or asparagus right near the end for a pop of green and texture.
On the Side
This comfort pasta goes super well with a crisp salad dressed in lemony vinaigrette—really cuts the richness. Try a glass of cold Pinot Grigio or Sauvignon Blanc to keep things fresh. Grab some garlic bread and mop up every last drop. If you’ve got company coming over, pile the noodles on a big serving platter, lay the salmon right on top, and throw on extra parsley and lemon slices to make it look amazing.
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Frequently Asked Questions
- → Can I substitute a different type of pasta?
Linguine or even spaghetti work fine if that's what you've got—just cook as usual.
- → How do I prevent the salmon from overcooking?
Cook salmon on medium for two or three minutes, each side, then pull it off before it gets too dry.
- → Can I use a dairy-free alternative for the cream?
Swap in coconut cream or cashew cream if you want to skip dairy.
- → What other garnishes can I use?
Besides parsley, sprinkle a little fresh dill or some snipped chives if you're feeling fancy.
- → Can this dish be made ahead of time?
It's best fresh, but toss leftovers in the fridge for a day or two. Warm back up gently with a splash of milk or extra cream so it's not dry.