Description
A light, health-conscious salmon pasta dish with a garlic-parsley butter sauce, offering a creamy texture without dairy. Perfect for quick weeknight meals or special occasions.
Ingredients
400 g dry pasta (rigatoni, penne, or spaghetti)
1 lb salmon fillets (boneless, skin-off)
4 tbsp unsalted butter, divided
3 garlic cloves, minced
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1 lemon, juiced (about 2 tbsp)
Optional: 1/4 cup milk (for extra richness)
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, then reserve 1 cup of pasta water and drain the rest.
In a large skillet, heat 2 tbsp butter over medium heat until melted. Add salmon fillets and cook 4-5 minutes per side (for 1-inch thickness) until flaky. Remove from pan and set aside.
Add remaining 2 tbsp butter to the skillet. Sauté garlic 1-2 minutes until fragrant. Stir in parsley, lemon juice, and reserved pasta water (plus milk if using) to create a sauce. Simmer 2-3 minutes until slightly thickened.
Add drained pasta to the sauce and toss to coat. Fold in cooked salmon and Parmesan. Season with salt and pepper. Serve immediately.
Notes
For gluten-free: Use gluten-free pasta
For vegan: Substitute butter with olive oil and omit Parmesan
Add roasted vegetables (e.g., cherry tomatoes, asparagus) for extra nutrition
Adjust garlic or add red pepper flakes for heat