This Creamy Lemon Salmon pasta is simple and easy to make. Pasta is tossed in a garlic parmesan lemon sauce and pan seared salmon. Makes a great recipe for date night or a quick weeknight meal. Loaded with a fresh flavor and very nutritious, this salmon pasta will surely satisfy your tastebuds.
Dry Pasta– linguine or any shape of pasta of your choice Salmon – Fresh skinless salmon fillets. Cut into small cubes or keep the fillet whole. Garlic – fresh minced garlic Butter Chicken Stock Salt, pepper, chili flakes, and Italian Seasoning Fresh Lemon Juice Freshly Grated Parmesan Cheese
Drain pasta, and reserve some pasta cooking water to thin out the sauce if required. Salmon cooks really quick. So cook it for a 1 to 2 minutes one side then flip and cook for another one minute. You can also cook a whole skinless fillet for about 4 minutes on one side, flip and cook again for 3-4 minutes. Then shred it roughly using a fork. Stir in the chicken stock and keep whisking to make a smooth sauce. Lower the heat, then stir in heavy cream, parmesan cheese, and seasoning. The sauce should look smooth. Switch off the flame. Add cooked pasta, and salmon and toss well. Add reserved pasta water for more sauce.
Leftover and Storage
Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. While reheating add a couple of tablespoons of chicken stock or cream to thin out the sauce. Freezing might not work in this recipe, as the cream might split while reheating.
