Rich Seafood Pasta Dish (Printable Format)

Tender flaked salmon tossed with pasta in a velvety garlic cream sauce brightened with fresh lemon - ready in just 30 minutes.

# What You'll Gather:

→ Main Ingredients

01 - 2 salmon fillets (about 6 oz each)
02 - 8 oz (about 225g) pasta of your choice (linguine, spaghetti, fettuccine, etc.)
03 - 2 tablespoons olive oil
04 - 4 cloves garlic, minced

→ For the Sauce

05 - 1/2 cup heavy cream (or a dairy-free alternative like coconut cream)
06 - 1/2 cup chicken or vegetable broth
07 - 1 tablespoon lemon juice (freshly squeezed)
08 - 1/2 teaspoon lemon zest (optional, for extra zing)
09 - 1/4 cup grated Parmesan cheese (optional for extra creaminess)

→ Seasonings & Garnish

10 - Salt and pepper to taste
11 - Fresh parsley for garnish (optional)
12 - 1/2 teaspoon red pepper flakes (optional for heat)

# Step-by-Step Instructions:

01 - Season the salmon fillets with salt, pepper, and a drizzle of olive oil. Add a pinch of red pepper flakes if you prefer some heat.
02 - Heat a non-stick skillet over medium heat. Once hot, place the salmon fillets skin-side down and cook for about 4-5 minutes. Flip the salmon and cook for an additional 3-4 minutes until the salmon is cooked through and easily flakes with a fork.
03 - Once cooked, remove the salmon from the skillet and set it aside on a plate to rest.
04 - While the salmon is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining. Set the pasta aside.
05 - In the same skillet you used to cook the salmon, add another tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
06 - Pour in the chicken or vegetable broth and bring to a simmer. Let it cook for 2-3 minutes to reduce slightly. Add the heavy cream and continue simmering for an additional 3-4 minutes, stirring occasionally, until the sauce thickens.
07 - Stir in the lemon juice and lemon zest for brightness. If using, add grated Parmesan cheese for extra creaminess. Season with salt and pepper to taste.
08 - Using a fork, flake the cooked salmon into bite-sized pieces, removing the skin if desired.
09 - Add the cooked pasta to the skillet with the creamy garlic sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
10 - Gently fold the flaked salmon into the pasta, ensuring it is evenly distributed throughout.
11 - Divide the pasta among plates. Garnish with fresh parsley and a sprinkle of additional Parmesan cheese if desired. Serve immediately.

# Important Tips:

01 - For a dairy-free version, substitute heavy cream with coconut cream and omit the Parmesan cheese.
02 - This dish pairs wonderfully with a simple green salad or steamed vegetables.
03 - Choose any pasta shape you prefer - linguine, fettuccine, spaghetti, or penne all work well.
04 - The reserved pasta water contains starch that helps the sauce cling to the pasta, so don't skip this step.

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