Salmon Fettuccine
Elevate your weeknight dinner game with this luxurious Salmon Fettuccine recipe, where tender, flaky salmon meets a rich and creamy Parmesan sauce that clings perfectly to every strand of al dente pasta. Fresh garlic, a splash of zesty lemon juice, and a sprinkle of vibrant parsley bring bright, complementary flavors to the indulgent dish, while a touch of reserved pasta water ensures the sauce achieves the ideal silky consistency. Quick and easy to prepare in just 35 minutes, this restaurant-quality meal is perfect for impressing guests or treating your family to something special. Serve it with a crisp side salad or crusty bread for a complete and satisfying meal that’s as elegant as it is comforting.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 16 oz Salmon fillet
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 3 Garlic cloves
- 1.5 cups Heavy cream
- 1 cup Parmesan cheese (grated)
- 2 tbsp Fresh parsley (chopped)
- 1 tbsp Lemon juice
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, drain the rest, and set the pasta aside.
While the pasta cooks, pat the salmon fillets dry with a paper towel and season both sides with half of the salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the salmon fillets skin side down (if applicable) in the skillet and cook for 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining olive oil and butter. Once the butter has melted, add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
Pour in the heavy cream and stir, allowing it to heat through. Reduce the heat to low and whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Add the reserved pasta water, a little at a time, if the sauce is too thick.
Stir in the lemon juice and chopped parsley, reserving a bit for garnish. Taste the sauce and adjust seasoning with the remaining salt and pepper, if needed.
Flake the cooked salmon gently with a fork into large chunks and set aside a few pieces for garnish.
Add the cooked fettuccine to the sauce and toss to coat the pasta evenly. Gently fold in the majority of the salmon chunks, being careful not to break them up too much.
Plate the fettuccine and top with the reserved salmon chunks. Garnish with additional parsley and a sprinkle of Parmesan cheese if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
5136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 328.3 g | 421% | |
| Saturated Fat | 152.7 g | 764% | |
| Polyunsaturated Fat | 29.4 g | ||
| Cholesterol | 926 mg | 308% | |
| Sodium | 7442 mg | 324% | |
| Total Carbohydrate | 263.9 g | 96% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 12.7 g | ||
| Protein | 249.4 g | 499% | |
| Vitamin D | 62.1 mcg | 311% | |
| Calcium | 2714 mg | 209% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 2431 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
