This is decadent, and a bit expensive if you opt for smoked salmon, but it is completely worth it. We’d have it every week if we could.
Creamy Salmon Pasta
12 oz pasta – your choice: short or long
1 lb salmon fillet, skin removed
2 tablespoons olive oil
3 minced cloves garlic
1/2 cup white wine (optional)
1 cup heavy cream (sour cream or Greek yogurt would work as well)
1/2 cup grated Parmesan cheese
Zest and juice of 1 lemon
2 tablespoons fresh dill or parsley, chopped
Salt and pepper to taste
Lemon wedges for serving
Cook the pasta: Bring a large pot of salted water to a boil and cook according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Season the salmon with salt and pepper, and cook for 3-4 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Remove from the skillet and set aside.
(Note: I made this with a hot-smoked salmon fillet, which is already cooked. It was delicious!)
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the white wine (if using) and let it simmer for 2 minutes, reducing slightly. Stir in the heavy cream or other dairy and bring to a very gentle simmer.
Stir the grated Parmesan cheese into the sauce, allowing it to melt and thicken. Add the lemon zest and juice, then season with salt and pepper to taste.
Flake the cooked salmon into bite-sized pieces and add it to the sauce.
Toss the cooked pasta into the skillet, gently stirring to coat the pasta and salmon in the creamy sauce. Add fresh dill or parsley and toss again.
Plate the creamy salmon linguine, garnishing with extra herbs if you like, and a squeeze of fresh lemon juice. Serve with lemon wedges on the side.
