Creamy Garlic Butter Salmon Fettuccine
A luxurious and comforting dish combining tender salmon fillets with creamy garlic butter sauce and fettuccine, perfect for weeknight dinners or elegant feasts.
Ingredients
For the pasta
- 12 oz Fettuccine Can swap with gluten-free pasta.
For the salmon
- 4 fillets Salmon Fillets Can use frozen salmon, thaw completely before cooking.
- 2 tbsp Olive Oil Can substitute with avocado oil.
- 3 tbsp Butter Use vegetable shortening for a dairy-free option.
- 4 cloves Minced Garlic Garlic powder can be used in a pinch.
For the sauce
- 1 cup Heavy Cream Consider a mix of Greek yogurt and milk for a lighter sauce.
- 1 cup Chicken or Vegetable Broth Choose low-sodium broth for a healthier option.
- 1/2 cup Parmesan Cheese Grana Padano or nutritional yeast can replace it for a vegetarian option.
- 1/2 tsp Crushed Red Pepper Flakes Omit if you prefer no spice.
For garnish
- 2 tbsp Fresh Parsley Basil or chives are alternatives.
- 1 tbsp Lemon Juice Lime juice is a good substitute.
Instructions
Preparation
- Begin by cooking the fettuccine in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Season salmon fillets with salt and pepper, then cook for 4-5 minutes on each side until cooked through.
Sauce Preparation
- Remove the salmon from the skillet and set aside. In the same skillet, add minced garlic and sauté for 1 minute.
- Pour in heavy cream and broth, then add parmesan and crushed red pepper flakes. Simmer until the sauce thickens slightly.
Assembly
- Toss the cooked fettuccine in the sauce and gently fold in flaked salmon. Add parsley and lemon juice before serving.
Notes
To store leftovers, allow the pasta to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. Add a splash of milk or cream when reheating to revive the sauce.