Creamy Garlic Butter Salmon Pasta

Ingredients

For the Salmon:

• 2 salmon fillets (skinless, about 6 oz each)
• Salt and black pepper, to taste
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp garlic powder (optional)

For the Pasta:

• 8 oz fettuccine or spaghetti
• Salt (for pasta water)

For the Sauce:

• 3 tbsp butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ tsp Italian seasoning
• 1 tbsp lemon juice (optional)
• Salt and pepper, to taste
• Fresh parsley or basil, chopped (for garnish)
• Crushed red pepper flakes (optional, for heat)

Instructions

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil.
   • Cook pasta according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain and set aside.
2. Cook the Salmon:
   • Season salmon fillets with salt, pepper, and garlic powder.
   • In a skillet over medium heat, heat olive oil and 1 tbsp butter.
   • Add salmon and cook 4–5 minutes per side, or until cooked through and golden. Remove from skillet and flake into large chunks.
3. Make the Sauce:
   • In the same skillet, melt 3 tbsp butter.
   • Add minced garlic and sauté for about 30 seconds until fragrant.
   • Pour in heavy cream and bring to a gentle simmer.
   • Stir in Parmesan cheese, Italian seasoning, lemon juice, and a pinch of salt and pepper.
   • Simmer 2–3 minutes until sauce thickens slightly.
4. Combine:
   • Add cooked pasta to the skillet and toss to coat in the sauce. If needed, add reserved pasta water a little at a time to loosen the sauce.
   • Gently fold in the salmon chunks.
5. Serve:
   • Plate the pasta and salmon.
   • Garnish with chopped parsley or basil and crushed red pepper flakes if desired.
   • Serve immediately with extra Parmesan on top.

Let me know if you’d like a version with spinach, mushrooms, or a dairy-free option!