Creamy Garlic Butter Salmon Pasta (Printable Format)

Tender salmon pieces with fettuccine in a velvety garlic butter sauce that's ready in under 30 minutes - the perfect balance of simple and sophisticated.

# What You'll Gather:

→ For the Pasta

01 - 8 oz fettuccine pasta (about half a standard box)

→ For the Salmon

02 - 2 salmon fillets (about 6 oz each), cut into bite-sized chunks
03 - 2 tablespoons olive oil
04 - Salt and pepper to taste

→ For the Sauce

05 - 2 tablespoons butter (the real stuff, not margarine)
06 - 3 fat cloves of garlic, minced
07 - 1 cup heavy cream
08 - 1/2 cup freshly grated parmesan (plus extra for serving)
09 - 1/2 teaspoon salt, or to taste
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/2 teaspoon red pepper flakes (skip if you don't like heat)
12 - 1 tablespoon fresh lemon juice

→ For Garnish

13 - Handful of fresh parsley, roughly chopped

# Step-by-Step Instructions:

01 - Bring a large pot of generously salted water to a rolling boil. Cook the fettuccine according to the package directions until al dente (usually about 10-12 minutes). Before draining, scoop out about 1/2 cup of the starchy pasta water and set aside - this is liquid gold if your sauce needs thinning later. Drain the pasta but don't rinse it.
02 - While the pasta is cooking, pat your salmon pieces dry with paper towels (this helps them get crispy). Season generously with salt and pepper on all sides. Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully add the salmon pieces and cook for about 2-3 minutes per side until they develop a beautiful golden crust but are still slightly pink in the center. Remove to a plate and tent loosely with foil.
03 - In the same skillet (don't clean it - those salmon bits are flavor!), reduce heat to medium and add the butter. Once melted, toss in the minced garlic and cook for about 30-60 seconds until it smells amazing but doesn't brown. Pour in the heavy cream, stirring constantly and scraping up any browned bits from the bottom of the pan. Let it bubble gently for about 2 minutes, then whisk in the parmesan until melted. Add the salt, black pepper, red pepper flakes if using, and lemon juice. Taste and adjust seasonings.
04 - Add the drained pasta directly to the sauce and toss well to coat every strand. If the sauce seems too thick, add a splash of that reserved pasta water to loosen it up. Let the pasta hang out in the sauce for a minute to absorb some of that flavor.
05 - Twirl that creamy pasta onto warmed plates, nestle the crispy salmon pieces on top, and shower everything with chopped parsley and a little extra grated parmesan if you're feeling fancy. Best enjoyed immediately with someone you really like.

# Important Tips:

01 - This pasta is the perfect balance of rich and fresh, with the lemon juice cutting through the cream and the herbs brightening up the dish.
02 - Don't skimp on the parmesan - use the real stuff from the cheese section, not the shelf-stable kind in the green can. Your taste buds will thank you.

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