Creamy Lemon Garlic Salmon Fettuccine
Ingredients:
8 ounces fettuccine pasta
2 tablespoons olive oil
1 pound salmon fillet, skin removed
Salt and pepper to taste
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1 tablespoon lemon juice
Zest of 1 lemon
2 tablespoons chopped fresh parsley
Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta water.
In a large skillet, heat the olive oil over medium heat. Season the salmon fillet with salt and pepper, then add it to the skillet. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, lemon juice, and lemon zest, mixing until the cheese is melted and the sauce is smooth. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Flake the cooked salmon into bite-sized pieces and add it to the sauce along with the cooked fettuccine. Toss everything together until the pasta is well coated with the sauce.
Garnish with chopped parsley before serving.
Serves 4
Calories: 600
Net Carbs: 40g
Protein: 35g
Fat: 35g
For a lighter version, substitute half-and-half for the heavy cream. You can also add steamed broccoli or spinach to the pasta for extra vegetables and nutrition. For a spicy kick, sprinkle red pepper flakes into the sauce.