For the Salmon:
- Season the Salmon:
- Pat the salmon fillets dry with paper towels. Season them with salt, black pepper, garlic powder, and lemon zest.
- 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:
- Cook the Fettuccine:
- Cook the fettuccine pasta in a large pot of salted boiling water according to the package instructions. Drain and set aside.
- 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.
- Add Heavy Cream:
- Pour in the heavy cream, stirring constantly. Allow the cream to heat through but avoid boiling.
- 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.
- Combine with Pasta:
- Add the cooked fettuccine pasta to the creamy sauce. Toss until the pasta is evenly coated.
- Serve with Salmon:
- Plate the creamy fettuccine pasta and top each serving with a sautéed salmon fillet.
- 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!