Creamy Garlic Butter Salmon Pasta

Ingredients

• 2 salmon fillets (about 6 oz each)
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 8 oz pasta (fettuccine, linguine, or your choice)
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley (for garnish)
• Optional: cherry tomatoes or spinach for extra flavor and color

Instructions

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Prepare the salmon:
   Season the salmon fillets with salt and pepper on both sides.
   Heat olive oil in a large skillet over medium-high heat.
   Place the salmon fillets skin-side down (if skin is on) and cook for about 4-5 minutes per side until cooked through and slightly crispy. Remove from the pan and set aside.
3. Make the garlic butter sauce:
   In the same skillet, reduce heat to medium and add 2 tablespoons of butter. Once melted, add the minced garlic and chopped onion. Sauté until fragrant and onions are translucent, about 2-3 minutes.
4. Add cream and cheese:
   Pour in the heavy cream and bring to a gentle simmer. Add the remaining 2 tablespoons of butter and stir until melted.
   Stir in the Parmesan cheese until the sauce is smooth and creamy. If you like a little heat, add red pepper flakes.
5. Combine pasta and sauce:
   Add the cooked pasta to the skillet with the sauce and toss to coat evenly.
6. Add lemon juice and salmon:
   Flake the cooked salmon into large chunks and gently fold into the pasta. Add fresh lemon juice and stir lightly to combine.
7. Serve:
   Garnish with chopped fresh parsley. Optionally add cherry tomatoes or spinach for extra freshness. Serve immediately.

If you want, I can also help you with tips on substitutions or side dish ideas! Would you like that?