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This creamy garlic salmon pasta mix takes me back to a cozy Italian trattoria, right from my kitchen. The rich, creamy sauce coats the tender pasta while the salmon adds a touch of class and nutrition.
I whipped this up during a last-minute dinner with friends and it quickly became our go-to dish for easy special occasions.
What You'll Need
- 2 salmon fillets about 170g each: go for fresh salmon with bright pink color
- 225g pasta of your choice: tagliatelle or linguine work great
- 2 tablespoons olive oil: pick good quality oil for better taste
- 4 minced garlic cloves: the key flavor builder in this dish
- 125ml heavy cream: makes the sauce luxuriously thick
- 125ml chicken or veggie broth: cuts through the cream's richness
- 1 tablespoon fresh lemon juice: adds brightness and zip
- 1/2 teaspoon lemon zest (if you want): boosts the citrus flavor
- 60g grated parmesan (if you want): go for aged parmesan for more depth
- Salt and pepper: to taste, don't be shy
- Fresh parsley for topping (if you want): adds color and freshness
- 1/2 teaspoon red pepper flakes (if you want): for a bit of heat
Step-By-Step Guide
- Cook your pasta:
- Get a big pot of salty water boiling and cook pasta until al dente based on package directions. Make sure your water tastes like the sea to flavor your pasta from within.
- Get your salmon ready:
- While pasta cooks, heat olive oil in a large pan over medium heat. Season salmon fillets with salt and pepper then place skin-side down in the hot pan. Cook 4-5 minutes each side until golden outside and just cooked inside. The salmon should flake easily but stay juicy and tender.
- Make the flavor base:
- Take salmon out and set aside. In the same pan, cook minced garlic for about 30 seconds until fragrant, being careful not to burn it as burned garlic turns bitter and ruins the sauce.
- Make the creamy sauce:
- Pour broth and cream into the pan, stirring to mix in all the tasty bits from the bottom. Let it gently bubble for 3-4 minutes until slightly thickened. If using lemon zest, add it now so its oils can infuse the sauce.
- Put it all together:
- Drain pasta but save a cup of cooking water. Add pasta straight into the creamy sauce and toss well to coat. If sauce seems too thick, splash in some pasta water to loosen it up. Gently break the cooked salmon into big chunks and fold into the pasta.
- Finish and serve:
- Add fresh lemon juice and grated parmesan if using, stirring to combine. Taste and adjust salt and pepper as you like. Serve right away in warm bowls topped with chopped fresh parsley and red pepper flakes if wanted.
Fresh salmon truly makes this dish special. I still remember the first time I made this with same-day caught salmon my neighbor gave me. The flavor difference was amazing, and now I always take time to pick the best quality I can find.
Storage Tips
This dish keeps well in the fridge for 2 days in an airtight container. When reheating, do it slowly over low heat, adding a splash of broth or cream to bring the sauce back to life. I don't suggest freezing it because the creamy sauce might separate and the salmon could dry out when reheated.
Switch It Up
If you can't get fresh salmon, try using smoked salmon instead, just add it at the end without cooking it. Swap cream for mascarpone or soy cream for a lighter or dairy-free version. For gluten-free eaters, rice or corn pasta works wonderfully with this rich sauce.
Serving Ideas
I love pairing this dish with a simple green salad dressed with olive oil and lemon juice to balance the pasta's richness. A glass of dry white wine like Sancerre or Chablis perfectly complements the flavors. For extra fanciness, toss some capers or fresh arugula leaves on top just before serving.
Where It Came From
This dish draws from Northern Italian cooking where creamy fish pastas are popular. I tweaked a traditional Venetian recipe by adding a French touch with fresh herbs and garlic. The result honors its Mediterranean roots while offering my own spin that my family now loves.
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Frequently Asked Questions
- → Comment garder le saumon tendre pendant la cuisson ?
Ne le laissez pas trop cuire. Chauffez-le doucement 4-5 minutes de chaque côté. Il devrait garder sa texture moelleuse et l'intérieur légèrement rosé.
- → Puis-je remplacer le saumon par une autre option ?
Bien sûr ! Essayez du cabillaud, des truites ou même des crevettes pour diversifier un peu sans perdre en saveur.
- → Comment rendre la sauce plus onctueuse ?
Mélangez un peu plus de crème ou ajoutez une louche d'eau chaude utilisée pour cuire les pâtes. Ça fait des miracles !
- → Quel type de pâtes est parfait pour cette idée ?
Allez vers des nouilles longues comme les spaghettis ou linguine, ou encore des pâtes courtes types penne ou fusilli. Faites selon vos goûts !
- → Peut-on préparer à l'avance sans souci ?
Oui, c'est possible. Refaites chauffer à feu doux plus tard, avec un peu de crème ou de bouillon pour raviver la sauce.