Italian · Dinner
Salmon and Cream Pasta
Pan-seared salmon fillet flaked into a garlic and parmesan cream sauce tossed with tagliatelle. Lemon zest and black pepper brighten the richness, while fresh parsley adds herbaceous lift. Built on reduced cream and starchy pasta water for a glossy, clinging sauce.
$9
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
812Calories
47.3gProtein
45.8gFat
58.1gCarbs
2.9gSugar
3.1gFiber
612mgSodium
221mgChol
22.4gSat Fat
890mgPotassium
410mgCalcium
2.6mgIron
5.8mcgVitamin B12
6.2mgVitamin C
protein-rich
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat salmon dry and season with salt and pepper. Bring salted water to boil, cook tagliatelle 8 to 10 minutes until al dente, reserve 1/4 cup pasta water and drain.
2
Sear
Heat olive oil in a skillet over medium-high heat. Place salmon skin-side down and sear 4 minutes until skin crisps, flip and sear 2 minutes until opaque at edges.
3
Rest
Transfer salmon to a plate and rest 3 minutes. Flake into chunks, discarding skin if preferred.
4
Finish
Melt butter in skillet over medium heat, add garlic and cook 30 seconds until fragrant. Pour cream and simmer 2 minutes until slightly thickened. Stir in parmesan until smooth. Add tagliatelle and pasta water, tossing 1 minute. Gently fold in salmon and lemon zest. Plate and scatter parsley over top, finishing with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g salmon fillet, skin on
- 5.2 oz150g dry tagliatelle
- 2/3 cup160ml heavy cream
- 2 oz56g parmesan
- 2 clove2 clove garlic
- 1 tsp1 tsp lemon zest
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp unsalted butter
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
- black pepper, to taste
