Creamy Garlic Butter Salmon Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
225 g spaghetti or fettuccine
→ Seafood
02 -
2 salmon fillets (approximately 170 g each)
→ Dairy
03 -
60 g unsalted butter, divided
04 -
240 ml heavy cream
05 -
50 g Parmesan cheese, grated
→ Vegetables and Aromatics
06 -
4 garlic cloves, minced
07 -
30 g fresh spinach or equivalent frozen, thawed and drained
08 -
1 tsp lemon zest
09 -
1 tbsp (15 ml) lemon juice
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Garnishes
12 -
Fresh parsley, chopped
13 -
Red pepper flakes, optional
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 240 ml pasta water, drain the pasta, and set aside.
02 -
Heat 30 g butter in a large skillet over medium heat. Season salmon fillets with salt and pepper. Add salmon, skin-side down, and cook for 4–5 minutes per side, until just cooked through and easily flaked. Transfer salmon to a plate to cool slightly. Flake into large pieces.
03 -
Add remaining 30 g butter to the same skillet over medium heat. Once melted, add minced garlic and sauté for 1–2 minutes until aromatic, not browned.
04 -
Pour in the heavy cream and bring to a gentle simmer. Stir in lemon zest, lemon juice, salt, and black pepper. Simmer for 3–4 minutes, letting the sauce thicken slightly.
05 -
Reduce heat. Add cooked pasta to the sauce, tossing until evenly coated. Adjust sauce thickness with reserved pasta water as needed.
06 -
Fold in the spinach and flaked salmon, stirring gently to warm through without breaking up the fish.
07 -
Distribute the pasta among plates or bowls. Top with grated Parmesan, chopped parsley, and a pinch of red pepper flakes if desired.
# Notes:
01 -
For optimal texture, do not overcook the salmon; remove it from the skillet as soon as it flakes easily.