Creamy Garlic Salmon Pasta (Printable Version)
Tender pasta and flaky salmon in a rich, garlicky cream sauce brightened by lemon and spice.
# Everything You’ll Need:
→ Seafood
01 -
2 salmon fillets (6 oz each)
→ Pasta
02 -
8 oz linguine or preferred pasta
→ Sauce
03 -
2 tablespoons olive oil
04 -
4 cloves garlic, minced
05 -
1/2 cup heavy cream (or coconut cream for dairy-free option)
06 -
1/2 cup chicken or vegetable broth
07 -
1 tablespoon fresh lemon juice
08 -
1/2 teaspoon lemon zest (optional)
09 -
1/4 cup grated Parmesan cheese (optional)
10 -
1/2 teaspoon red pepper flakes (optional)
11 -
Salt and black pepper, to taste
→ Garnish
12 -
Fresh parsley, chopped (optional)
# Steps to Cook:
01 -
Season salmon fillets with salt, pepper, and olive oil. Add red pepper flakes if using.
02 -
Heat a non-stick skillet over medium heat and sear salmon fillets skin-side down for 4-5 minutes. Flip and cook for another 3-4 minutes until salmon is opaque and flakes easily. Remove from skillet and set aside.
03 -
Boil salted water and cook pasta until al dente. Reserve 1 cup pasta water, then drain pasta and set aside.
04 -
In the same skillet, add olive oil and sauté minced garlic for 1-2 minutes until fragrant.
05 -
Pour in broth and simmer for 2-3 minutes. Stir in heavy cream and cook for 3-4 minutes until sauce thickens slightly.
06 -
Incorporate lemon juice, lemon zest, and Parmesan cheese. Adjust seasoning with salt and pepper as needed.
07 -
Flake cooked salmon with a fork. Add drained pasta to the sauce, gently fold in flaked salmon, and add reserved pasta water as necessary to reach desired consistency.
08 -
Plate the pasta and garnish with freshly chopped parsley and additional Parmesan cheese if desired. Serve immediately.
# Extra Suggestions:
01 -
For a dairy-free version, substitute heavy cream with coconut cream and omit Parmesan cheese.