Salmon Pasta Recipe

Paul, AI Chef

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine European, Mediterranean

Servings 2 peoples

Calories 620 kcal

200 g 7 oz pasta – Fettuccine, penne, or linguine all work well. Choose what you love or what’s on hand. Cook until al dente for that perfect bite.
2 tbsp olive oil – For sautéing and adding richness.
Salt and freshly ground black pepper – Don’t underestimate the power of good seasoning.

2 cloves garlic minced – Adds that irresistible base flavor. You can go bold and add a third if you’re a garlic lover.
150 –200g 5–7 oz salmon – Fresh, skinless fillet is ideal. You can also use smoked salmon for a savory twist or canned salmon if you’re in a pinch. Just be sure to drain and flake it well.
1 small lemon zest + juice – Brightens the dish and cuts through the creaminess beautifully.
Handful of cherry tomatoes optional – Adds pops of sweetness and color.

150 ml about 2/3 cup heavy cream – For that luscious, velvety texture. Want a lighter version? Sub in Greek yogurt or light cream cheese.
30 g 1 oz grated Parmesan cheese – Stirred in at the end, it thickens and deepens the flavor.
1 tsp Dijon mustard optional – Just a touch sharpens and balances the richness.

Fresh parsley or dill chopped – Adds freshness and flair.
Extra lemon zest or a sprinkle of chili flakes – Totally optional but adds that wow factor when serving.

Bring a large pot of salted water to a boil.
Add your pasta and cook until al dente (usually 1–2 minutes less than the package suggests).
Before draining, reserve 1 cup of the pasta water—this is liquid gold for your sauce later.

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add your fresh salmon fillet, skin-side down if applicable, and season with salt and pepper.
Cook for 3–4 minutes per side, or until golden and just cooked through. Remove, let rest, then flake into chunks.
Shortcut tip: Using smoked or canned salmon? No need to sear—just set it aside and skip to the next step.

In the same skillet, add the remaining olive oil and sauté the minced garlic for about 30 seconds—just until fragrant.
Optional: Toss in halved cherry tomatoes and cook until slightly blistered, about 2 minutes.

Pour in the cream and reduce heat to low.
Stir in the lemon zest, Dijon mustard (if using), and Parmesan.
Let it simmer for 2–3 minutes until slightly thickened.
Season to taste with salt, pepper, and a splash of pasta water to loosen if needed.

Finish with chopped parsley or dill, extra Parmesan, and maybe a pinch of chili flakes if you like a kick.

Omega-3s: ~1.2g (from salmon)