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Craving something bold and satisfying? This Pan-Seared Salmon with Creamy Garlic Sauce and Pasta is your answer. With a perfectly seared salmon fillet resting on a bed of tender pasta and drizzled with a luscious garlic cream sauce, this dish is not only visually stunning but also packed with flavor. It’s a quick and easy weeknight dinner that feels indulgent without requiring hours in the kitchen.
Why You’ll Love This Recipe
This recipe is a standout for several reasons:
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- Quick and Easy: Perfect for busy weeknights, ready in under 30 minutes.
- Flavor Explosion: The creamy garlic sauce elevates the dish to crave-worthy status.
- Healthy Fats: Salmon is rich in omega-3 fatty acids, making this meal both delicious and nutritious.
- Versatile: Pair it with your favorite pasta or even switch up the protein.
- Impressive Presentation: A gorgeous dish that will wow your family or guests.
Ingredients
- 2 salmon fillets (about 6 ounces each)
- 8 ounces of pasta (linguine or fettuccine work great)
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- Juice of 1 lemon
- Salt and pepper, to taste
- Olive oil, for cooking
How to Make Pan-Seared Salmon with Creamy Sauce and Pasta
- Start by cooking the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
- While the pasta cooks, season both sides of the salmon fillets with salt and pepper.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the salmon fillets, skin-side down. Cook for about 4-5 minutes, then flip and cook for an additional 3-4 minutes until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the pan and set aside.
- In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream and stir to combine. Bring to a gentle simmer, then add the lemon juice and half of the chopped parsley. Season the sauce with salt and pepper to taste.
- Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Plate the pasta and top each serving with a salmon fillet. Drizzle with extra sauce and garnish with the remaining parsley.
Tips for the Best Results
- Make sure your skillet is hot enough before adding the salmon to get a nice sear.
- Don’t overcrowd the pan; cook in batches if necessary.
- For added flavor, consider marinating the salmon in lemon juice, olive oil, and herbs for 30 minutes before cooking.
- Adjust the garlic in the sauce according to your taste preference.
Easy Variations
- Swap out salmon for chicken breast or shrimp for a different protein.
- Add vegetables like spinach or cherry tomatoes to the creamy sauce for extra nutrition.
- Use half-and-half instead of heavy cream for a lighter sauce option.
What to Serve With It
- A fresh green salad with a lemon vinaigrette.
- Garlic bread or crusty artisan bread to soak up the sauce.
- Steamed asparagus or broccoli for a colorful side.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over low heat, adding a splash of cream or pasta water to loosen the sauce.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 servings
Ingredients:
- 2 salmon fillets (about 6 ounces each)
- 8 ounces of pasta (linguine or fettuccine)
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- Juice of 1 lemon
- Salt and pepper, to taste
- Olive oil, for cooking
Instructions:
1. Cook the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
2. Season salmon with salt and pepper. In a skillet, heat olive oil over medium-high heat and cook salmon for 4-5 minutes on each side. Remove and set aside.
3. In the same skillet, melt butter, add garlic, and sauté for 30 seconds.
4. Pour in heavy cream, add lemon juice and parsley, and season with salt and pepper.
5. Toss cooked pasta in the sauce, adding reserved pasta water as needed.
6. Serve pasta topped with salmon and extra sauce, garnished with parsley.
Notes:
Adjust garlic and cream to your taste. Enjoy your bold and creamy dish!
