Creamy Lemon Butter Salmon Pasta
This Creamy Lemon Butter Salmon Pasta is rich, zesty, and ready in under 30 minutes—perfect for a quick, elegant dinner that impresses every time.
Servings: 4 servings
Ingredients
- 8 ounces fettuccine pasta
- 2 salmon fillets skin removed for easier eating
- 2 tablespoons olive oil
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1/4 cup unsalted butter
- 1 lemon zested and juiced
- 2 cloves garlic minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
Instructions
Step 1: Cook the Fettuccine
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, usually around 10-12 minutes. Reserve about 1 cup of pasta water before draining, then drain the pasta and set aside.
Step 2: Prepare the Salmon
- While the pasta cooks, season the salmon fillets with salt and black pepper on both sides. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets and cook for about 4 minutes per side, or until cooked through and golden brown on the outside. Remove the salmon from the pan and set aside.
Step 3: Make the Lemon Butter Sauce
- In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream, lemon zest, and lemon juice, stirring to combine. Let the sauce simmer gently for 3-4 minutes to thicken slightly.
Step 4: Combine Pasta and Sauce
- Add the cooked fettuccine to the skillet with the creamy lemon butter sauce. Toss well to coat the pasta evenly. If the sauce feels too thick, gradually add reserved pasta water a little at a time until you reach your desired consistency.
Step 5: Finish with Cheese and Herbs
- Stir in the grated Parmesan cheese and chopped parsley. Taste and adjust seasoning with salt and pepper as needed.
Step 6: Serve with Salmon
- Flake the cooked salmon into large chunks or slices and gently fold them into the pasta, or serve on top for a beautiful presentation. Garnish with extra parsley or lemon slices if desired.
Equipment
- Large pot for boiling pasta
- Large skillet or frying pan
- Colander for draining pasta
- Microplane or grater for lemon zest
- Sharp knife and cutting board
- Wooden spoon or silicone spatula for stirring
- Measuring cups and spoons
Notes
- Do not overcook the salmon; it should be just opaque and flaky for the best texture.
- Reserve pasta water before draining to adjust sauce consistency and help sauce cling to the noodles.
- For a deeper lemon flavor, add a splash of lemon juice right before serving.