PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4
Impressive and the best salmon pasta you’ll ever make! This recipe is fairly easy to make and ready in no time. If serving 2 to 4 people, make less pasta. Or serve with a side salad or some garlic bread if serving 4 people and adjust the salmon to 3/4 lb or so.
INGREDIENTS
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1/2 lb fresh salmon
3 cloves garlic, minced
1/4 tsp onion powder
1 tbsp butter
1 tbsp olive oil
1 tbsp fresh parsley, chopped
1 tbsp flour
1/2 c. dry white wine or chicken broth
3/4 c. heavy/whipping cream
1/2 c. freshly grated Parmesan cheese
8 oz. spaghetti or other pasta, uncooked
Juice from 1/2 medium lemon (about 1 tablespoon)
Salt & pepper to taste
How to make Salmon Pasta with a Creamy Garlic Sauce
Step 1: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente.
Step 2: Sprinkle the salmon with onion powder, some salt, and pepper.
Step 3: In a skillet, heat the olive oil and butter over medium-high heat. Add the salmon to the hot skillet and cook for a few minutes on each side. On a plate, transfer the salmon and set it aside.
Step 4: Adjust the heat to medium, then add the flour to the now-empty skillet. Cook for about 30 seconds, stirring almost constantly. Then, stir in the garlic and wine. Allow it to bubble for about 20 seconds or so before adding in the cream and lemon juice. Whisk in the Parmesan once the sauce is smooth.
Step 5: Return the salmon to the pan. Using a spoon, break the salmon into bite-size pieces, then gently toss in the sauce. Continue to cook for 3 to 5 minutes more or until the sauce has thickened and the salmon is fully cooked.
Step 6: Once the pasta is done, drain and add to the skillet along with 1 tbsp of the pasta water, and parsley. Toss gently.
Step 7: Serve the salmon pasta with a creamy garlic sauce right away with more Parmesan cheese. Enjoy!
NOTES:
If the salmon has skin, easily peel it off just before adding the salmon back to the pan. Or keep the skin on if desired.
Start adding half the amount of lemon, then adjust accordingly.
NUTRITION FACTS:
Calories: 591 kcal, Carbohydrates: 47g, Protein: 25g, Fat: 31g, Saturated Fat: 15g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 111mg, Sodium: 264mg, Potassium: 497mg, Fiber: 2g, Sugar: 2g, Vitamin A: 959IU, Vitamin C: 4mg, Calcium: 196mg, Iron: 2mg
Ingredients
- 1/2 lb fresh salmon
- 3 cloves garlic, minced
- 1/4 tsp onion powder
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tbsp fresh parsley, chopped
- 1 tbsp flour
- 1/2 c. dry white wine or chicken broth
- 3/4 c. heavy/whipping cream
- 1/2 c. freshly grated Parmesan cheese
- 8 oz. spaghetti or other pasta, uncooked
- Juice from 1/2 medium lemon (about 1 tablespoon)
- Salt & pepper to taste
Instructions
Step 1: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente.
Step 2: Sprinkle the salmon with onion powder, some salt, and pepper.
Step 3: In a skillet, heat the olive oil and butter over medium-high heat. Add the salmon to the hot skillet and cook for a few minutes on each side. On a plate, transfer the salmon and set it aside.
Step 4: Adjust the heat to medium, then add the flour to the now-empty skillet. Cook for about 30 seconds, stirring almost constantly. Then, stir in the garlic and wine. Allow it to bubble for about 20 seconds or so before adding in the cream and lemon juice. Whisk in the Parmesan once the sauce is smooth.
Step 5: Return the salmon to the pan. Using a spoon, break the salmon into bite-size pieces, then gently toss in the sauce. Continue to cook for 3 to 5 minutes more or until the sauce has thickened and the salmon is fully cooked.
Step 6: Once the pasta is done, drain and add to the skillet along with 1 tbsp of the pasta water, and parsley. Toss gently.
Step 7: Serve the salmon pasta with a creamy garlic sauce right away with more Parmesan cheese. Enjoy!
Notes
If the salmon has skin, easily peel it off just before adding the salmon back to the pan. Or keep the skin on if desired. Start adding half the amount of lemon, then adjust accordingly.
