Creamy Garlic Butter Salmon Pasta
Ingredients:
12 oz 340g fettuccine or linguine pasta
2 tbsp olive oil
1 lb 450g salmon fillet, skin removed
1 tsp salt
1 tsp black pepper
1 tsp smoked paprika
3 tbsp unsalted butter
4 cloves garlic, minced
cup cherry tomatoes, halved
1 cups heavy cream
1 cup grated Parmesan cheese
cup chicken or vegetable broth
1 tsp Italian seasoning
tsp red pepper flakes optional, for heat
1 tbsp lemon juice
cup fresh parsley, chopped for garnish
Extra Parmesan for topping
Directions:
Cook the Pasta:
Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
Prepare the Salmon:
Heat olive oil in a large skillet over medium-high heat.
Season the salmon with salt, black pepper, and smoked paprika.
Sear the salmon for 3-4 minutes per side until golden and cooked through.
Remove from the pan and flake into bite-sized pieces. Set aside.
Make the Sauce:
In the same skillet, melt the butter and sauté the garlic for 30 seconds.
Add cherry tomatoes and cook for 2 minutes until softened.
Pour in the heavy cream and broth, stirring to combine.
Add Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 3-4 minutes until the sauce thickens.
Stir in the lemon juice for a fresh, bright flavor.
Combine Everything:
Add the cooked pasta to the sauce and toss to coat.
Gently fold in the flaked salmon.
Serve & Garnish:
Garnish with fresh parsley and extra Parmesan.
Serve hot and enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes
Kcal: 720 kcal per serving Servings: 4
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