Salmon Fettuccine Cream Sauce (Printable Version)
Fettuccine combined with flaky salmon in a rich, garlicky cream sauce finished with lemon and herbs.
# Ingredients Required:
→ Pasta
01 -
225 grams fettuccine pasta
→ Seafood
02 -
2 salmon fillets (approximately 170 grams each)
→ Sauce
03 -
240 milliliters heavy cream
04 -
2 cloves garlic, minced
05 -
30 milliliters freshly squeezed lemon juice
06 -
60 milliliters grated Parmesan cheese
07 -
15 milliliters extra virgin olive oil
08 -
Salt and pepper to taste
→ Herbs
09 -
15 grams fresh dill or parsley, chopped
# Guide to Cooking:
01 -
Boil salted water and cook fettuccine until al dente. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Cook salmon fillets for 5 to 6 minutes per side until golden brown. Remove and flake into bite-sized pieces.
03 -
In the same skillet, sauté minced garlic until fragrant, about 30 seconds. Pour in heavy cream and simmer gently.
04 -
Stir in lemon juice and grated Parmesan cheese. Season with salt and pepper to taste.
05 -
Add cooked fettuccine and flaked salmon to the skillet, tossing gently to coat thoroughly with the sauce.
06 -
Sprinkle with chopped fresh dill or parsley before plating.
# Extra Suggestions:
01 -
Ensure pasta is cooked al dente for optimal texture and sauce absorption.