This salmon pasta recipe features chunks of tender pan-seared salmon with linguine pasta tossed in a delicious lemon cream sauce. And at just 30 minutes from start to finish, it's a perfect choice for a weeknight dinner.
½cupParmesan cheesefinely shredded, plus more for garnish
1Tablespoonchopped parsleyplus more for garnish
Instructions
Cook the pasta in a large pot of boiling water according to the package directions. Then drain and set aside.
While the pasta cooks set a large skillet or saucepan over medium heat and add one tablespoon of olive oil. Season the salmon with ½ teaspoon salt and ¼ teaspoon of pepper, then add to the pan skin side up. Sear for 5 minutes until well browned. Then flip and continue cooking for 12-15 minutes, until cooked through. Remove the salmon and set it aside.
Melt two tablespoons of butter in the pan then add the minced garlic and sauté for 30-45 seconds until fragrant. Add the cream, chicken broth, and lemon juice then stir together and bring to a low simmer. Stir in the parmesan cheese and one teaspoon of chopped parsley. Cook for another 1-2 minutes until thickened enough to coat a spoon. Season with the remaining salt and pepper to taste.
Remove from the heat, then add the pasta and stir until well-coated. Using two forks, break up the salmon into chunks and discard the skin.
Transfer the pasta to a serving bowl, platter, or individual plates. Top the pasta with the salmon, additional cheese, and chopped parsley, then serve.
Notes
SalmonI recommend using Atlantic or King salmon in this dish. The higher fat content will help ensure a moist and tender result over leaner varieties like Sockeye salmon.You can bake the salmon at 400°F for 20 minutes instead of pan searing if preferred.