Creamy Lemon Parmesan Salmon Pasta

• 8 oz linguine
• 1 lb salmon fillet, skin removed and cut into chunks
• 2 cups heavy cream
• 1/2 cup grated Parmesan
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/4 cup fresh lemon juice (about 2 lemons)
• Zest of 1 lemon
• Salt, to taste
• Black pepper, to taste
• 2 tbsp olive oil
• 1/4 tsp red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Cook linguine according to package instructions until al dente; drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Add salmon chunks and cook for 4-5 minutes per side until opaque and flaky.
3. 3 In the same skillet, melt butter and sauté minced garlic until fragrant.
4. 4 Whisk in heavy cream, lemon juice, and lemon zest. Bring to a gentle simmer.
5. 5 Stir in Parmesan cheese until melted and sauce is smooth.
6. 6 Season with salt and black pepper to taste. Optional: add red pepper flakes for a kick.
7. 7 Combine cooked linguine with the creamy sauce, tossing to coat.
8. 8 Gently fold in the cooked salmon chunks.
9. 9 Serve immediately, garnished with fresh parsley and extra Parmesan if desired.

Equipment

• Large pot
• Large skillet
• Wooden spoon
• Measuring cups and spoons

Variations

• Add spinach or sun-dried tomatoes for extra flavor and texture.
• Use shrimp instead of salmon for a different seafood twist.

Substitutions

• Substitute heavy cream with half-and-half for a lighter option.
• Use almond milk for a dairy-free version, though the texture will differ.

Pairings

• Steamed asparagus
• Roasted broccoli
• Garlic bread

Nutrition

Tips

• For a quicker prep, use pre-cut salmon chunks.
• Reserve a bit of pasta water to adjust the sauce consistency if needed.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk or cream to restore creaminess.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stovetop with a splash of milk or cream.

Serving Suggestions

• Pair with a crisp green salad and crusty bread.
• Serve with a glass of Chardonnay for a delightful dinner experience.

FAQ