📝 Ingredients:
2 salmon fillets, cut into chunks
8 oz fettuccine pasta
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
Salt & black pepper, to taste
Optional: juice of ½ lemon, red pepper flakes, chopped parsley
👩🍳 Instructions:
1. Cook the pasta:
Bring a large pot of salted water to a boil.
Cook the fettuccine according to package directions.
Drain and set aside, reserving about 1/2 cup pasta water.
2. Sear the salmon:
Season salmon chunks with salt and pepper.
Heat olive oil in a large skillet over medium heat.
Add salmon pieces and cook for about 2–3 minutes per side, until golden and cooked through.
Remove from pan and set aside.
3. Make the creamy garlic butter sauce:
In the same skillet, melt the butter.
Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the heavy cream and bring to a gentle simmer.
Add Parmesan cheese, and stir until the sauce is creamy and smooth.
Season with salt, pepper, and a squeeze of lemon juice if desired.
4. Combine it all:
Add the cooked pasta to the sauce, tossing to coat.
If the sauce is too thick, add a splash of the reserved pasta water.
Gently fold in the cooked salmon pieces.
5. Serve:
Plate it up and garnish with chopped parsley, extra Parmesan, and maybe a pinch of red pepper flakes for a little kick.
💡 Tips & Variations:
Want extra veggies? Toss in some spinach, cherry tomatoes, or peas.
Swap fettuccine with linguine, penne, or even zucchini noodles for a low-carb twist.
Add a touch of white wine before the cream for even more depth.
Let me know if you want a one-pot version or baked twist — this dish is super flexible!