Description
A quick, weeknight-friendly pasta dish featuring seared salmon in a velvety garlic sauce made with pasta water and parmesan, offering restaurant-quality flavor in under 30 minutes.
Ingredients
- Salmon fillets (skinless, boneless, approx. 6 oz each)
- Linguine or fettuccine pasta
- Fresh garlic cloves (4-5, finely minced)
- Unsalted butter
- Heavy cream (1/2 cup)
- Dry white wine (Sauvignon Blanc or Pinot Grigio, or chicken broth)
- Parmesan cheese (freshly grated)
- Red pepper flakes
- Fresh flat-leaf parsley (chopped)
- Fresh lemon juice
- Olive oil
- Salt and black pepper
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup of starchy pasta water before draining.
- Pat salmon fillets dry and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear salmon for 4-5 minutes per side until golden and flaky. Remove from pan and cover loosely with foil.
- Reduce heat to medium. Melt butter in the same pan, then add minced garlic and red pepper flakes. Sauté for 30-60 seconds until fragrant but not browned.
- Pour in white wine to deglaze the pan, scraping up browned bits. Simmer for 2 minutes to cook off alcohol.
- Add heavy cream and simmer gently for 2-3 minutes until slightly thickened.
- Stir in parmesan cheese until melted. Adjust consistency with reserved pasta water if needed. Season with salt, pepper, and lemon juice.
- Add cooked pasta to the sauce and toss vigorously to coat. Add more pasta water if necessary for a clingy consistency.
- Break salmon into large chunks and fold into the pasta. Garnish with fresh parsley and serve immediately.
Notes
Do not burn the garlic as it will taste bitter. Use starchy pasta water to emulsify the sauce for a creamy texture without heavy cream. Salmon continues to cook after removal from heat, so remove when just barely opaque. Leftovers can be stored in the fridge for up to 3 days; reheat with a splash of water or milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 fillet with 1 cup
- Calories: 600
- Sugar: 2
- Sodium: 800
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 60
- Fiber: 3
- Protein: 35
Keywords: salmon pasta, creamy garlic sauce, weeknight dinner, easy seafood recipe, one pan meal, gluten-free option