Salmon Creamy Garlic Pasta (Printable Version)

A swirl of creamy garlic sauce hugs salmon and pasta, while lemon and parmesan keep things light and tasty. It’s fancy but fast.

# What You'll Need:

→ Pasta

01 - 8 ounces dry spaghetti or pasta of your choice

→ Seafood

02 - 227 grams (about half a pound) fresh salmon, try to get it skinless

→ Seasoning

03 - Pinch of black pepper to your liking
04 - Sprinkle in salt to taste
05 - 1/4 teaspoon onion powder

→ Sauce Base

06 - 180 milliliters (3/4 cup) heavy cream
07 - 1 tablespoon olive oil
08 - 1 tablespoon butter
09 - 3 cloves garlic, chopped up small
10 - 1 tablespoon all-purpose flour
11 - 120 milliliters (1/2 cup) dry white wine or chicken broth
12 - 50 grams (1/2 cup) parmesan, freshly grated
13 - 15 milliliters (1 tablespoon) freshly squeezed lemon juice

→ Garnish

14 - 1 tablespoon fresh parsley, chopped

# Step-by-Step Guide:

01 - Spoon into bowls or plates, sprinkle on more parmesan if you like, and dig in right away.
02 - Dump the drained pasta into your skillet. Pour in a big spoonful of the saved pasta water and add your chopped parsley. Use tongs or a big spoon to give everything a gentle toss. Splash in more pasta water if it seems too thick.
03 - Bring the salmon back to your skillet. Break it up into little bites with a spoon and gently stir the pieces into the creamy sauce. Let it all cook for 3 to 5 minutes so the salmon finishes cooking and the sauce thickens up.
04 - Slowly toss in the parmesan while you whisk until it's all dissolved and the sauce turns nice and creamy.
05 - Stir in the garlic and wine or broth and let it bubble away for about 20 seconds. Add the cream and lemon juice while whisking until the texture's smooth.
06 - Turn your skillet down to medium. Sprinkle in the flour and stir for half a minute so it turns into a pasty mix.
07 - Melt the oil and butter in a skillet over medium-high. Once they're hot, set your salmon in and cook it for 2 minutes per side so it gets that golden sear, then slide it onto a plate to rest.
08 - Dry off your salmon really well and sprinkle both sides with onion powder, salt, and black pepper until they're covered.
09 - Fill a big pot with salted water and bring it to a boil. Toss in your pasta and cook until it's just barely tender (al dente), checking the box for timing. Before you drain, save a ladle of cooking water for the sauce.

# Additional Notes:

01 - If your salmon comes with skin, you can pull it off once you've seared it unless you want to keep it on.
02 - That creamy sauce is pretty heavy on the lemon. If you want less of a lemon kick, cut the juice in half and see how you like it.
03 - Want it heartier for two? Use less pasta. If you're serving four, you might want to add salad or garlic bread on the side, or just bump the salmon up to 340 grams (3/4 pound).

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