Description
A delectable Salmon Pasta dish coated in a creamy garlic sauce, perfect for dinner.
Ingredients
Scale
- 8 ounces uncooked spaghetti or other pasta
- 227 grams (1/2 pound) fresh salmon, skinless if possible
- 1/4 teaspoon onion powder
- Salt to taste
- Black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 3 cloves garlic, minced
- 120 milliliters (1/2 cup) dry white wine or chicken broth
- 180 milliliters (3/4 cup) heavy cream
- 15 milliliters (1 tablespoon) freshly squeezed lemon juice
- 50 grams (1/2 cup) freshly grated parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Boil a large pot of salted water. Add pasta and cook until al dente according to package instructions. Reserve some cooking water, then drain.
- Pat salmon dry and season both sides evenly with onion powder, salt, and black pepper.
- Heat olive oil and butter in a skillet over medium-high heat. Once hot, add salmon and cook for 2 minutes per side until golden. Remove salmon to a plate and set aside.
- Reduce heat to medium. Add flour to the skillet and stir for 30 seconds to form a roux.
- Whisk in minced garlic and white wine. Allow the mixture to bubble for about 20 seconds. Add heavy cream and lemon juice, whisking until smooth.
- Gradually whisk in parmesan cheese until fully melted and sauce is creamy.
- Return salmon to skillet. Break into bite-size pieces using a spoon and gently combine with sauce. Cook 3–5 minutes until salmon is cooked through and sauce thickens.
- Add drained pasta to the skillet along with approximately 1 tablespoon reserved pasta water. Add chopped parsley and toss gently to combine. Add extra pasta water if sauce needs thinning.
- Divide among serving plates. Top with additional parmesan if desired and serve immediately.
Notes
- Use skinless salmon for a more refined dish.
- Adjust the amount of garlic to suit your taste.
- For a lighter version, substitute heavy cream with half-and-half.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg