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Creamy Garlic Lemon Salmon Pasta

Creamy Garlic Lemon Salmon Pasta

This creamy garlic lemon salmon pasta combines golden seared salmon with tender linguine or fettuccine in a rich Parmesan cream sauce flavored with fresh garlic, lemon zest, lemon juice, parsley, and a touch of red pepper flakes.
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Course: Main Course
Cuisine: American, Italian-Inspired
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

  • 2 salmon fillets
  • 8 oz linguine or fettuccine
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup reserved pasta water
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tsp paprika
  • 1/2 tsp Italian seasoning
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped
  • Lemon wedges, for serving

Equipment

  • large pot For cooking the pasta
  • Colander
  • large skillet
  • Tongs or fish spatula
  • Wooden spoon or silicone spatula

Method
 

  1. Boil the pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
  2. Pat the salmon dry. Season both sides with paprika, Italian seasoning, salt, and black pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add the salmon and cook for 4 to 5 minutes per side, until golden and cooked through. Remove and set aside.
  4. Reduce the heat to medium. Add butter and minced garlic to the same skillet. Sauté for about 30 seconds until fragrant.
  5. Pour in the heavy cream and stir. Add Parmesan, lemon zest, lemon juice, and red pepper flakes. Simmer gently for 2 to 3 minutes.
  6. Toss the cooked pasta into the sauce. Add reserved pasta water a little at a time until the sauce becomes smooth and creamy.
  7. Stir in fresh parsley and adjust the seasoning to taste.
  8. Place the creamy pasta in bowls and top with the seared salmon. Garnish with parsley, lemon zest, and lemon wedges.

Notes

Reserve 1/2 cup of pasta water before draining so you can loosen the sauce as needed.
Pat the salmon dry before seasoning to help it develop a golden crust.
Sear the salmon until cooked through, then remove it from the skillet before preparing the sauce.
Cook the garlic only until fragrant so it does not burn.
Keep the cream sauce at a gentle simmer after adding the Parmesan and lemon.
Add the reserved pasta water gradually until the sauce reaches a smooth and creamy consistency.
Serve the salmon over the creamy pasta and finish with parsley, lemon zest, and lemon wedges.