Creamy Salmon Fettuccine Pasta
🍽 Serves: 4
⏱ Prep Time: 15 mins | Cook Time: 20 mins
Ingredients
For the Salmon:
2 salmon fillets (about 6 oz each), skin removed
Salt and freshly cracked black pepper
1 tbsp olive oil
1 tbsp butter
For the Pasta & Sauce:
10 oz fettuccine pasta
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth (or white wine for extra flavor)
½ cup Parmesan cheese, grated
Salt and pepper, to taste
Juice of ½ lemon
2 tbsp fresh parsley, finely chopped (plus more for garnish)
Instructions
Cook the Pasta:
Boil a large pot of salted water and cook fettuccine until al dente. Reserve ½ cup pasta water, then drain and set aside.
Sear the Salmon:
Pat salmon fillets dry and season with salt and pepper.
Heat olive oil and butter in a skillet over medium-high heat.
Sear salmon 3–4 minutes per side until golden-brown on the outside and just cooked in the center.
Remove from skillet, let rest for a minute, then cut into large, tender chunks.
Make the Cream Sauce:
In the same skillet, lower heat to medium and melt butter. Add garlic and sauté for 30 seconds.
Pour in cream and broth. Let simmer gently for 3–4 minutes.
Stir in Parmesan cheese and season with salt, pepper, and a squeeze of lemon juice.
Toss in cooked fettuccine and coat evenly. If needed, add a splash of reserved pasta water to loosen the sauce.
Assemble:
Plate the pasta in cozy, imperfect swirls on a white dish.
Gently place seared salmon chunks on top.
Garnish with chopped parsley and a bit of extra cracked pepper.
🖼 Styling Notes:
Let the fettuccine strands coil naturally—some sauce pooling on the plate is good!
Top with a generous salmon chunk, a little browned crust visible.
Add background elements like a wooden cutting board, cast iron pan, or folded dish towel.
Natural light from the side or back will highlight the creamy texture and golden salmon beautifully.