Salmon with Creamy Fettuccine

This creamy salmon pasta is a satisfying dinner that comes together quickly on busy nights. The richness of the sauce paired with tender flakes of salmon and fresh herbs makes it feel special without needing complicated steps.

I remember making this after a long day and being surprised at how simple yet impressive it tasted. It quickly became a favorite when I want something comforting without a fuss.

Ingredients

• Fettuccine pasta: provides a wide, flat base to hold the creamy sauce well make sure to cook until just al dente for the best texture
• Salmon fillets: bring hearty flavor and omega-3s choose fresh wild-caught if possible for better taste and texture
• Heavy cream: creates a luscious sauce that coats the pasta nicely opt for full-fat for richness
• Garlic: adds aromatic depth freshly minced works best to avoid bitterness
• Freshly squeezed lemon juice: brightens the sauce with a natural zing avoid bottled when you can
• Fresh dill or parsley: offers a clean herbal note choose vibrant green bunches without wilting
• Parmesan cheese: adds umami and saltiness freshly grated melts smoothly into the sauce
• Extra virgin olive oil: is used for cooking salmon lending richness and helping to brown well
• Salt and pepper: balance all the flavors seasoning carefully at each step will enhance the dish

Instructions

Cook The Pasta:

Cook fettuccine in generous salted boiling water until al dente which means firm to the bite usually about 8 to 10 minutes depending on the package. Drain carefully and set aside to keep warm.

Pan Sear The Salmon:

Heat olive oil in a large skillet over medium heat. Add the salmon fillets skin side down if skin is on. Cook for about 5 to 6 minutes per side until the outside is golden and the inside is just cooked through. Remove from the pan and set on a plate. When cool enough to handle, flake the salmon into bite-sized pieces removing any bones.

Build The Sauce:

In the same skillet, add minced garlic and sauté for about 30 seconds just until fragrant but not browned as garlic can turn bitter quickly. Pour in the heavy cream and lower the heat to a gentle simmer. Stir frequently to keep the cream from scorching.

Brighten And Flavor:

Add freshly squeezed lemon juice and grated parmesan cheese to the cream. Stir gently until the cheese melts completely into the sauce creating a smooth texture. Season with salt and freshly ground black pepper tasting as you go.

Combine And Toss:

Add the cooked fettuccine and flaked salmon back into the skillet with the sauce. Toss everything gently using tongs or a large spoon to coat the pasta evenly without breaking up the salmon too much.

Finish With Herbs:

Sprinkle the chopped fresh dill or parsley over the pasta before serving to add a pop of fresh color and herbal brightness that complements the salmon perfectly.

Fresh dill is my go-to with this dish because it brings a delicate fragrant flavor that feels like a garden touch in every bite. Over time it became the dish I turned to for celebrating small moments like weekend dinners with friends or casual family gatherings.

Storage tips

This pasta is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to two days. When reheating, add a splash of cream or milk to loosen the sauce and gently warm on the stove rather than microwaving to preserve the texture of the salmon and sauce.

Ingredient swaps

If heavy cream is too rich try using half and half combined with a small amount of cornstarch to thicken. For a dairy-free version substitute coconut cream and nutrition yeast for parmesan. You can swap fettuccine for linguine or even tagliatelle for a slightly different pasta texture.

Serving ideas

Serve this salmon pasta with a crisp green salad dressed simply with lemon and olive oil. Garlic bread or crusty sourdough are fantastic for soaking up any extra sauce. A chilled glass of white wine like Pinot Grigio complements the lemon and salmon flavors well.

This salmon pasta is simple yet elegant making it perfect for both weeknight dinners and special occasions.

Frequently Asked Recipe Questions

→ What type of pasta works best with salmon?

Fettuccine or other flat, wide noodles are ideal as they hold creamy sauces well and complement the delicate texture of salmon.

→ How should the salmon be cooked for best texture?

Cooking salmon fillets over medium heat until golden brown ensures a tender interior while adding a pleasant crust that flakes easily.

→ Can I substitute heavy cream in the sauce?

Light cream or half-and-half can be used, but heavy cream provides the richest texture and smoothest finish.

→ What herbs pair well with the salmon and cream sauce?

Fresh dill or parsley brighten the dish with subtle herbal notes without overpowering the creamy and citrus elements.

→ How to prevent the pasta from becoming mushy?

Cook fettuccine al dente in salted boiling water, then drain and toss promptly with the sauce to maintain firm texture.