Description
A delicious dish combining rich salmon and a smooth, creamy sauce, perfect for family dinners or special occasions.
Ingredients
- 8 oz fettuccine pasta
- 2 salmon fillets (about 6 oz each)
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tbsp lemon juice (freshly squeezed)
- 1/4 cup fresh dill or parsley, chopped
- 1/2 cup grated parmesan cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook fettuccine in salted boiling water until al dente, then drain and set aside.
- In a large skillet over medium heat, add olive oil and cook salmon fillets for about 5-6 minutes per side until golden brown. Remove from skillet and flake into bite-sized pieces.
- In the same skillet, sauté minced garlic until fragrant (about 30 seconds). Add heavy cream and simmer gently.
- Stir in lemon juice and grated parmesan until well combined. Season with salt and pepper.
- Add cooked fettuccine and flaked salmon to the skillet, tossing gently to coat in the sauce.
- Sprinkle with fresh dill or parsley before serving.
Notes
To store leftovers, place the cooled pasta in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stove, adding a splash of water or cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian