Salmon Fettuccini
Indulge in the luxurious flavors of our creamy Salmon Fettuccini, a perfect blend of comfort and sophistication. This recipe combines tender fettuccini with rich, flaky salmon fillets, pan-seared to perfection, and enveloped in a luscious garlic Parmesan cream sauce infused with a hint of zesty lemon. With just 15 minutes of prep and 25 minutes of cook time, this elegant dish is surprisingly easy to make, making it ideal for weeknight dinners or special occasions. A sprinkle of fresh parsley and optional extra Parmesan provide the perfect finishing touch, enhancing the vibrant flavors of this gourmet-inspired pasta. Serve it up for a restaurant-quality meal that’s guaranteed to impress! Keywords: creamy salmon fettuccini, garlic Parmesan sauce, lemon zest pasta, easy weeknight salmon recipe, homemade seafood pasta.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 350 grams fettuccini
- 400 grams salmon fillet (skinless)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 garlic cloves (minced)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 liters water
Instructions
Bring a large pot of salted water (4 liters) to a boil. Cook the fettuccini according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
While the pasta cooks, season the salmon fillets with salt and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the salmon fillets and cook for 3-4 minutes per side, or until the salmon is cooked through and flakes easily. Remove the salmon from the skillet and set aside on a plate.
In the same skillet, reduce the heat to low and add 2 tablespoons of unsalted butter. Once melted, stir in the minced garlic and cook for 1-2 minutes until fragrant, taking care not to let it burn.
Slowly pour in the heavy cream and stir well. Let it simmer for 2-3 minutes to thicken slightly.
Add the grated Parmesan cheese, lemon juice, and lemon zest to the skillet. Stir until the cheese has melted and the sauce is creamy. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.
Flake the cooked salmon into bite-sized pieces and gently stir them into the creamy sauce.
Add the cooked fettuccini to the skillet and toss gently to coat the pasta in the sauce. Let it heat through for 1-2 minutes.
Serve the salmon fettuccini immediately, garnished with chopped fresh parsley. Optionally, sprinkle extra Parmesan cheese on top for added flavor.
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 60% | |
| Saturated Fat | 22.3 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 951 mg | 41% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.3 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 9.3 mcg | 47% | |
| Calcium | 352 mg | 27% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 410 mg | 9% | |
*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.
