Sautéed Salmon over creamy fettuccine pasta

For the Salmon:

  1. Season the Salmon:
    • Pat the salmon fillets dry with paper towels. Season them with salt, black pepper, garlic powder, and lemon zest.
  2. Sauté the Salmon:
    • In a large skillet, heat olive oil over medium-high heat. Place the salmon fillets in the skillet, skin-side down. Sauté for about 4-5 minutes per side or until the salmon is cooked to your liking. The skin should be crispy, and the flesh should easily flake with a fork. Remove from the skillet and set aside.

For the Creamy Fettuccine Pasta:

  1. Cook the Fettuccine:
    • Cook the fettuccine pasta in a large pot of salted boiling water according to the package instructions. Drain and set aside.
  2. Prepare the Creamy Sauce:
    • In the same skillet used for the salmon, melt the butter over medium heat. Add minced garlic and sauté until fragrant.
  3. Add Heavy Cream:
    • Pour in the heavy cream, stirring constantly. Allow the cream to heat through but avoid boiling.
  4. Stir in Parmesan:
    • Stir in the grated Parmesan cheese until the sauce is smooth and well combined. Season with salt and black pepper to taste.
  5. Combine with Pasta:
    • Add the cooked fettuccine pasta to the creamy sauce. Toss until the pasta is evenly coated.
  6. Serve with Salmon:
    • Plate the creamy fettuccine pasta and top each serving with a sautéed salmon fillet.
  7. Garnish and Serve:
    • Garnish with chopped fresh parsley and serve with lemon wedges on the side.

Enjoy this elegant and delicious Sautéed Salmon over Creamy Fettuccine Pasta as a delightful main course!

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