Description
A quick and elegant weeknight dinner featuring seared salmon fillets tossed in a rich, creamy garlic sauce with white wine, lemon, and Parmesan cheese over penne or fusilli pasta.
Ingredients
Scale
- 1.5 lbs fresh or thawed wild-caught salmon fillets
- 1 lb dry penne or fusilli pasta
- 6–8 cloves fresh garlic, minced
- 4 tablespoons unsalted butter
- 1 cup heavy whipping cream
- 1/2 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 1 whole lemon (zest and juice)
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon red pepper flakes
- Handful of fresh parsley, chopped
- 1 tablespoon olive oil
- 1 tablespoon kosher salt (for pasta water)
- Freshly cracked black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add 1 tablespoon of salt and cook pasta according to package directions until al dente. Reserve 1 cup of starchy pasta water before draining.
- Pat salmon fillets dry with paper towels and season generously with salt and pepper. Let sit at room temperature for 10 minutes.
- Heat a large skillet over medium-high heat with olive oil. Sear salmon skin-side down for 4-5 minutes until golden. Flip and cook for 2-3 minutes until opaque. Remove salmon and set aside.
- Reduce heat to medium-low. Add butter to the same skillet. Once melted, add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not brown.
- Pour in white wine to deglaze the pan, scraping up browned bits. Simmer for 2 minutes to reduce slightly.
- Add heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened. Stir in Parmesan cheese until melted and smooth. Add pasta water if needed to adjust consistency.
- Add cooked pasta to the skillet and toss to coat. Flake salmon into large chunks and add to the pan. Squeeze in lemon juice and toss gently.
- Remove from heat, stir in fresh parsley, and serve immediately topped with extra lemon zest.
Notes
Do not skip drying the salmon to ensure a good sear. Control heat when cooking garlic to prevent burning. Use room temperature cream to prevent seizing. Reserve pasta water to help emulsify the sauce. If using frozen salmon, thaw completely and pat very dry.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate with salmon
- Calories: 650
- Sugar: 3
- Sodium: 800
- Fat: 35
- Saturated Fat: 18
- Carbohydrates: 55
- Fiber: 3
- Protein: 35
Keywords: salmon pasta, creamy garlic sauce, weeknight dinner, 20 minute meals, seafood pasta, lemon garlic pasta, easy dinner