Salmon Pasta with a Lemon Creamy Garlic Sauce
Creamy alfredo lemon sauce combined with perfectly cooked salmon!
Ingredients
- 8 ounces of uncooked Linguine or Spaghetti
- 1 pound of Fresh Salmon Skin removed and cut into equal portions
- 2 Tbsp + 1 tsp of Olive Oil
- 2 Tbsp of Butter
- 2 Tbsp of Flour
- 3 Cloves of Garlic Minced
- 1 cup of Dry White Wine or Chicken Broth
- 1 ½ cups of Heavy Whipping Cream
- Juice of Half a Lemon
- 1 cup of Freshly Grated Parmesan
- Chopped Fresh Parsley
Salmon Seasoning:
- 1 Tbsp of Olive Oil
- 1 tsp of Lemon Pepper
- 1 tsp of Garlic Powder
- 1 tsp of Onion Powder
- 1 tsp of Italian Seasoning
- ½ tsp of Paprika
- ½ tsp of Salt
Instructions
- Begin by cooking the pasta according to the package instructions and be sure to add salt to the boiling water. Once cooked, drain, and set aside.
- Season both sides of the salmon portions with olive oil and the salmon seasoning mixture.
- Heat a large skillet over medium-high heat and add 1 teaspoon of olive oil. Sear the salmon for 3-4 minutes on each side until a nice crust forms and the internal temperature of the salmon reaches 130 degrees Fahrenheit. Transfer the seared salmon to a plate and set it aside.
- Reduce the heat to medium, and in the same skillet, add 2 tablespoons of butter and the minced garlic cloves. Cook for 1 minute, then whisk in 2 tablespoons of flour. Continue to cook for another 1-2 minutes, whisking constantly.
- Slowly pour in 1 cup of dry white wine or chicken broth, while whisking continuously. Then, add the heavy whipping cream. Bring the mixture to a low simmer.
- Squeeze in the juice of half a lemon and add the freshly grated Parmesan cheese. Stir until everything is well combined, and the sauce becomes smooth. If the sauce is too thick, you can add ¼ cup of pasta water to reach your desired consistency.
- Serve the creamy sauce over the cooked linguine or spaghetti, and top with the seared salmon portions. Garnish with chopped fresh parsley.