Salmon Pasta Garlic Butter (Printer-Friendly Layout)
Flaky salmon and silky noodles drenched in garlicky cream, topped with fresh green herbs and lemon zest.
# Ingredients You'll Need:
→ Pasta
01 -
225g tagliatelle or fettuccine noodles
→ Seafood
02 -
2 salmon fillets (about 300g), cut into bite-size pieces
→ Sauce
03 -
2 tablespoons unsalted butter
04 -
2 tablespoons olive oil
05 -
3 garlic cloves, chopped fine
06 -
0.5 teaspoon freshly ground black pepper
07 -
240ml full-fat heavy cream (35%)
08 -
60g Parmesan, grated fresh
09 -
0.5 teaspoon salt
10 -
1 tablespoon juice from a lemon
11 -
0.5 teaspoon chili flakes (throw in if you like a kick)
→ Garnish
12 -
Fresh parsley, chopped
13 -
More grated Parmesan (if you want)
# Step-by-Step Instructions:
01 -
Spoon the salmon pasta onto plates. Sprinkle with parsley and extra cheese if you're up for it. Eat while it's hot.
02 -
Carefully add the cooked salmon chunks back in, breaking them into big flaky pieces. Just warm everything together for a minute, then take off the heat.
03 -
Drop the cooked noodles into your pan and toss ’em in the creamy sauce. If it seems too thick, pour in a little pasta water you saved.
04 -
Add in lemon juice, salt, pepper, and chili flakes if you’re using them. Let the sauce simmer for about 3–4 minutes, stirring often, until it’s rich and just a bit thick.
05 -
Turn the skillet to medium-low, melt the butter, and toss in your garlic. Let the garlic cook just until it smells amazing but isn’t brown.
06 -
Heat the oil in a big pan over medium. Season salmon bits with salt and pepper. Cook the pieces for a couple minutes on each side, so they look golden and just done. Put them on a plate for now.
07 -
Bring a big pot of heavily salted water to a boil and cook the pasta. Follow the box. Drain, and keep a cup of that pasta water in case your sauce needs loosening.
# Extra Tips and Tricks:
01 -
Fresh salmon makes a big difference in texture and taste.
02 -
No tagliatelle or fettuccine? Use linguine, spaghetti, or something like penne.
03 -
Go lighter by swapping the heavy cream for half-and-half. Sauce will be runnier, but still tasty.
04 -
Toss in some spinach or peas with the sauce if you want more veggies and color.
05 -
Cook the salmon only until just done, so it stays juicy—not dry or tough.