Salmon Sauced Pasta
Indulge in the creamy decadence of Salmon Sauced Pasta, a gourmet-inspired dish that's as flavorful as it is easy to prepare. Flaky, perfectly seared salmon chunks are enveloped in a luscious Parmesan cream sauce enhanced with aromatic garlic, refreshing lemon juice, and a touch of fresh dill, creating a harmonious blend of rich and zesty flavors. Tossed with tender fettuccine, this elegant meal is perfect for both weeknight dinners and special occasions alike. With minimal prep time and customizable spice levels—thanks to optional red pepper flakes—this recipe lets you enjoy a restaurant-quality salmon pasta from the comfort of home. Garnish with extra Parmesan and dill for a truly irresistible presentation!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 10 oz Salmon fillet (skinless, boneless)
- 2 tbsp Olive oil
- 4 cloves Garlic (minced)
- 1 cup Heavy cream
- 0.5 cup Chicken or vegetable broth
- 0.75 cup Parmesan cheese (freshly grated)
- 2 tbsp Lemon juice
- 2 tbsp Fresh dill (chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper (freshly ground)
- 0.25 tsp Red pepper flakes (optional)
- 4 quarts Water
- 1 tbsp Salt (for pasta water)
Instructions
Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and the fettuccine pasta. Cook according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the salmon fillet with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Add the salmon to the skillet and cook for 3-4 minutes per side, or until fully cooked and easily flaked with a fork. Remove the salmon from the skillet and set aside. Once cooled slightly, break it into bite-sized chunks.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook, stirring frequently, for about 1 minute, or until fragrant.
Pour in the chicken or vegetable broth and heavy cream. Stir to combine and bring the mixture to a gentle simmer.
Whisk in the freshly grated Parmesan cheese, lemon juice, and fresh dill. Season with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and red pepper flakes if using. Stir well and let the sauce simmer for 2-3 minutes until slightly thickened.
Add the drained pasta to the skillet, tossing it in the sauce to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is reached.
Gently fold in the cooked salmon chunks, making sure they are evenly distributed throughout the pasta.
Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh dill, if desired.
Nutrition Facts
Calories |
3639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.2 g | 258% | |
| Saturated Fat | 93.2 g | 466% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 12462 mg | 542% | |
| Total Carbohydrate | 259.7 g | 94% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 13.4 g | ||
| Protein | 168.5 g | 337% | |
| Vitamin D | 40.4 mcg | 202% | |
| Calcium | 2235 mg | 172% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1311 mg | 28% | |
*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.
