Pasta Alla Salmone

pasta alla salmone with garnishes of parsley and lemon slices in a white bowl.

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5 from 1 vote

This salmon pasta is a creamy, luxurious dinner that you can whip up in 30 minutes.

Course dinner, Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 556kcal

Author Marlynn Schotland

Equipment

Ingredients

10 ounces fettuccine
1 pound salmon
2 Tablespoons unsalted butter
3 garlic cloves, minced
½ cup seafood stock or chicken stock or vegetable stock
¼ cup lemon juice + more for serving
½ cup grated parmesan cheese + more for serving
1 Tablespoon all-purpose flour
2 Tablespoons capers, drained
2 Tablespoons chopped parsley
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

In a large pot over medium-high heat, boil water and cook the pasta al dente, according to package directions.
Heat the olive oil in a large skillet over medium-high heat, then add the salmon and cook until the salmon is cooked through, about 2-3 minutes per side.
Once cooked, transfer the salmon to a plate, chop into pieces, and set aside.
Pour the seafood stock into the skillet and use a wooden spoon to scrape up any browned bits at the bottom of the pan.
Add the butter and garlic and sauté for just 1 minute, until the garlic is soft and fragrant.
Pour in the cream and lemon juice, and stir regularly to create the sauce. Add a ladle of hot starchy pasta water if it starts to thicken too quickly.
Whisk in the flour and parmesan cheese and continue stirring until the cheese has melted and flour is dissolved into the sauce, which should be thicker now.
Add the pasta to the skillet and coat with the sauce.
Add back the salmon pieces and add the capers to the skillet; stir to combine.
Season with salt and pepper.
Garnish with parsley, a squeeze of lemon juice, and a light sprinkling of extra parmesan cheese just before serving.

Notes

Makes 4-5 servings (2 to 2.5 ounces of pasta per person)

Storage: store in an airtight container in the refrigerator for up to three days.

Make it dairy-free: Substitute your favorite dairy-free heavy cream for the cream, and your favorite dairy-free grated parmesan alternative for the parmesan cheese. Use vegan butter.

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