Creamy salmon pasta with a rich garlic-lemon sauce and tender salmon pieces — quick, cozy, and perfect for dinner.

Scale

8 oz fettuccine or linguine pasta

2 tbsp olive oil

2 salmon fillets (about 6 oz each), skin removed

2 tbsp butter

3 cloves garlic, minced

1 cup heavy cream

½ cup grated Parmesan cheese

1 tsp lemon zest

1 tbsp lemon juice

¼ cup chopped fresh parsley or dill

Salt and pepper, to taste

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1. Cook pasta according to package directions until al dente; drain and set aside.

2. Heat olive oil in a skillet over medium heat. Season salmon with salt and pepper and cook for 3–4 minutes per side until flaky. Remove from pan.

3. In the same skillet, melt butter and add garlic. Sauté until fragrant.

4. Pour in heavy cream and bring to a gentle simmer.

5. Stir in Parmesan cheese until melted and smooth.

6. Add lemon zest, lemon juice, and chopped herbs. Taste and adjust seasoning.

7. Flake salmon into pieces and add to the sauce.

8. Toss in the cooked pasta until coated evenly.

9. Serve warm, garnished with extra herbs and cheese.

Refrigerate leftovers in an airtight container for up to 3 days.

Reheat gently with a splash of cream or milk to restore the sauce.

Avoid freezing as cream sauces may separate after thawing.

Perfect for a quick, comforting dinner any day of the week.