Description

This creamy salmon pasta recipe combines tender, pan-cooked salmon with a rich and luscious garlic-parmesan cream sauce. Tossed with perfectly al dente fettuccine or penne, it’s an elegant yet simple dish perfect for a comforting weeknight dinner or special occasion. Fresh parsley adds a burst of color and freshness, making this meal both visually appealing and deeply satisfying.

Ingredients

Scale

Pasta

300 grams Pasta (fettuccine or penne), cooked al dente

Salmon and Sauce

400 grams Fresh Salmon Fillet (skinless and deboned)
3 cloves Minced Garlic
200 ml Heavy Cream
2 tablespoons Olive Oil
50 grams Grated Parmesan Cheese

Seasoning and Garnish

Salt and Pepper, to taste
1 handful Fresh Parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

Boil Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente according to package instructions, then drain and set aside.
Prepare Salmon: Pat the salmon fillet dry with paper towels to remove excess moisture. Season generously with salt and pepper, then cut into bite-sized pieces for even cooking.
Sauté Garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant and lightly golden, being careful not to burn it.
Cook Salmon: Add the salmon pieces to the skillet and cook, stirring occasionally, until they are golden on the outside and fully cooked through, about 4-5 minutes.
Make Cream Sauce: Reduce the heat to low, pour in the heavy cream, and allow it to simmer gently until it slightly thickens, stirring occasionally to prevent burning.
Add Parmesan: Stir in half of the grated Parmesan cheese until it melts completely into the sauce, creating a creamy and cheesy texture.
Toss Pasta and Sauce: Add the drained pasta directly to the skillet and toss well to coat every strand or piece in the creamy salmon sauce.
Garnish and Serve: Add the chopped fresh parsley, adjust seasoning with salt and pepper as needed, and serve immediately, sprinkled with the remaining Parmesan cheese for extra flavor and presentation.

Notes

For best flavor, use fresh, high-quality salmon fillet.
You can substitute heavy cream with half-and-half for a lighter version, but sauce may be less rich.
To make it dairy-free, swap Parmesan and cream with vegan alternatives or coconut cream.
Be careful not to overcook the salmon to keep it tender and moist.
Add a squeeze of lemon juice for a bright contrast to the creamy sauce if desired.