Creamy Pan-Seared Salmon Fettuccine

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Creamy Pan-Seared Salmon Fettuccine

Serves: 2-3 | Prep time: 5 mins | Cook time: 15 mins

Ingredients

The Salmon

  • 1 lb Salmon fillet, cut into thick bite-sized cubes

  • 1 tbsp Olive oil

  • Salt and black pepper to taste

  • 1/2 tsp Garlic powder

  • 1/2 tsp Paprika (for that golden color)

The Pasta & Sauce

  • 8 oz Fettuccine or Linguine

  • 2 tbsp Butter

  • 3 cloves Garlic, minced

  • 1 cup Heavy cream (or half-and-half for a lighter version)

  • 1/2 cup Grated Parmesan cheese

  • 1/2 tsp Red pepper flakes (optional, for a hint of heat)

  • Fresh parsley or chives, finely chopped for garnish

Instructions

  1. Boil the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

  2. Sear the Salmon: While the pasta cooks, pat the salmon cubes dry and season with salt, pepper, garlic powder, and paprika. Heat olive oil in a large skillet over medium-high heat. Sear the salmon for about 2-3 minutes per side until golden brown and cooked through. Remove salmon from the pan and set aside.

  3. Build the Cream Sauce: In the same skillet, lower the heat to medium and melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer.

  4. Thicken: Stir in the Parmesan cheese and red pepper flakes. Whisk constantly until the cheese is melted and the sauce thickens slightly (about 2 minutes). If the sauce is too thick, splash in a little of that reserved pasta water.

  5. Assemble: Toss the cooked pasta into the sauce until every strand is coated.

  6. Garnish and Serve: Divide the pasta onto plates. Top generously with the seared salmon cubes. Drizzle any remaining sauce from the pan over the fish and garnish with fresh parsley and cracked black pepper.

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