Creamy Garlic Butter Salmon Pasta

Ingredients

For the Salmon:

• 2 salmon fillets (skinless, about 6 oz each)
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 tbsp butter
• Juice of ½ lemon (optional)

For the Pasta:

• 8 oz fettuccine or spaghetti
• 3 tbsp butter
• 5 cloves garlic, minced
• 1 small shallot, minced (optional)
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ¼ tsp chili flakes (optional)
• Salt and pepper, to taste
• 1 cup baby spinach (optional)
• 2 tbsp fresh parsley, chopped (for garnish)
• Extra Parmesan, for serving

Instructions

1. Cook the Pasta:
   • Boil water in a large pot, salt it well, and cook pasta according to package directions until al dente. Drain and reserve ½ cup of pasta water.
2. Cook the Salmon:
   • Pat the salmon dry. Season with salt and pepper.
   • Heat olive oil and 1 tbsp butter in a skillet over medium heat.
   • Add salmon fillets and sear for 4–5 minutes per side or until cooked through. Set aside and flake into chunks with a fork.
3. Make the Sauce:
   • In the same skillet, melt 3 tbsp butter over medium heat.
   • Add garlic (and shallots, if using), and sauté for 1–2 minutes until fragrant.
   • Pour in the heavy cream and bring to a gentle simmer.
   • Stir in Parmesan cheese and red pepper flakes. Let simmer for 2–3 minutes until slightly thickened.
4. Combine:
   • Add cooked pasta and reserved pasta water (a little at a time) to loosen the sauce as needed.
   • Add spinach (if using) and stir until wilted.
   • Gently fold in flaked salmon. Season with more salt and pepper to taste.
5. Serve:
   • Plate the pasta and garnish with chopped parsley and extra Parmesan.

Would you like suggestions for side dishes or a wine pairing with this recipe?