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What you'll chow down on is crazy smooth pasta loaded with garlicky zing and hunks of tender salmon in a ridiculously silky sauce. Creamy stuff and seafood like this feels super fancy, but really, you can whip it together fast at home. It barely messes up your kitchen, too.
I threw this together the night of our anniversary because I wanted a meal that felt special but didn’t mean hours in the kitchen. It ended up being our little tradition for whenever we celebrate or even just want a one-up dinner at home. It’s way speedier than delivery and honestly tastes so luxe.
Dreamy Ingredients
- Salmon fillets: Get the freshest, firmest cuts you can—skip anything that smells funky. These add lots of flavor and protein.
- Fettuccine pasta: Those wide ribbons really soak up the sauce. Got some fresh noodles? Toss those in!
- Olive oil: Sear the salmon perfectly and gives subtle flavor—use the good one if you can.
- Butter: Melts down for a rich start to the sauce. Go for unsalted so you’re in charge of how salty things get.
- Garlic cloves: Chop up fresh garlic for bold aroma. Add as much or as little as you’re into.
- Heavy cream: Makes everything rich and velvety. Stick to the full-fat kind so your sauce clings!
- Parmesan cheese: Grate it up right before you add it—the flavor is way better than bagged.
- Salt and pepper: Regular flavor boosters—fresh pepper is awesome if you’ve got a grinder.
- Red pepper flakes: Leave out or add a bit for some heat. Easy to adjust if you’re spice-shy.
- Lemon juice: Squeeze from a real lemon to cut through the richness. Skip the bottled juice if you can.
- Fresh parsley: Chop up flat-leaf parsley for color and a bright kick. It’s punchier than curly.
Relaxed Directions
- Start With Noodles:
- Boil a big pot of salted water. Cook your fettuccine till just before it’s fully done (check the time on the box, usually 8-10 minutes). Scoop out half a cup of the water before you drain—you might want it for your sauce later. The pasta will finish up in the sauce.
- Get That Salmon Prepped:
- Sprinkle salt and pepper all over the salmon chunks. Heat up your olive oil in a big pan, then drop in the salmon. Don’t crowd the pan! Let each side get a golden crust for a few minutes but leave the centers slightly pink. Take them out and cover with foil so they don’t get cold.
- Kick Off with Butter & Garlic:
- Drop the heat to medium and let your butter melt in the same pan. Toss in the garlic (already chopped) and keep a close eye—you don’t want it to go brown. Give it maybe 30 seconds.
- Make that Sauce Creamy:
- Pour in the cream, scraping up all the tasty stuck bits. Slowly add your Parmesan and stir until it’s all melty and everything thickens up. Sauce too thick? Add a splash of that pasta water you saved.
- Lemon & Spices Finish:
- Pour in lemon juice, give it a good mix for a pop of brightness. If you’re into heat, sprinkle some red pepper flakes now. Taste it—add more salt and pepper if you want.
- Mix It Up:
- Toss the pasta right into your sauce pan. Gently fold in the salmon without breaking it apart. Let everything warm up and mix for a minute or so.
- Dish Time:
- Spoon generous heaps of pasta and salmon with sauce onto warm plates. Scatter on loads of parsley and get ready to dive in. That’s it—so simple!
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Seriously, the moment that chilly cream hits the sizzling pan and all that garlicky salmon aroma rises, your kitchen will smell awesome. My crew goes absolutely silent except for a few happy groans. Not even kidding—it feels a little magical every time.
Top Salmon Tricks
If you want to nail juicy fish every time, cut your salmon so all the pieces are roughly the same size—aim for about one to one and a half inches. Salmon keeps cooking a bit after you pull it from the heat, so don’t worry if it looks a little see-through in the center. The best bite flakes with a fork and stays a bit soft inside.
Sauce Switch-Ups
This thick, creamy base can go anywhere you want. If you dig fresh flavors, throw in a spoonful of chopped dill along with the parsley. For a hint of sweetness, splash a little white wine in right before your garlic’s done. Want it lighter? Use half cream, half chicken broth—the sauce won’t be quite as thick but will still taste fab. On warm days, stir in some asparagus or peas at the end for a burst of green.
On the Side
This creamy bowl of pasta is awesome with a zippy salad and lots of lemon dressing—it gives instant refreshment. Sip some cold Sauvignon Blanc or Pinot Grigio to keep things bright. Grab garlic bread and don’t miss out on soaking up all that sauce. When guests drop by, pile the pasta onto a big platter, set the salmon on top, and hit it with extra parsley and lemon—looks super inviting.
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Common Questions
- → What kinds of pasta swap in easily?
If all you've got is linguine or spaghetti, they'll work just fine—just boil them as you normally would.
- → Tips for juicy salmon instead of dry fish?
Set your heat to medium and go for two or three minutes per side. Pull the salmon off before it gets tough and it'll stay perfectly tender.
- → How do I make this without dairy?
Switch heavy cream with coconut or cashew cream to keep it dairy-free.
- → Other fun toppings besides parsley?
Try snipping up fresh chives or adding some chopped dill if you want to mix it up.
- → Is it okay to prep this in advance?
Fresh is best, but leftovers are good in the fridge for a day or two. Reheat slowly with a splash of milk or cream to keep it from drying out.