Ingredients:

  • 12 oz (340g) fettuccine or linguine
  • 2 tablespoons (30ml) olive oil
  • 1 lb (450g) salmon fillets, skin-on preferred
  • Salt and pepper, to taste
  • 1 tablespoon (15ml) lemon juice
  • 4 tablespoons (55g) unsalted butter
  • 3 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1 cup (100g) grated Parmesan cheese
  • 1/2 teaspoon (2g) nutmeg (optional)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1 cup (240ml) of pasta water, then drain the rest.
  2. Pat salmon fillets dry; season with salt, pepper, and lemon juice. Heat olive oil in a skillet over medium-high heat; add salmon, skin-side down. Cook for about 4-5 minutes, then carefully flip and cook for an additional 3-4 minutes until cooked through. Remove from skillet and flake salmon into bite-sized pieces once slightly cooled.
  3. In the same skillet, lower the heat and add the butter; melt it completely. Add minced garlic; sauté for about 1 minute until fragrant. Pour in the heavy cream, whisking until blended; simmer gently for 2-3 minutes.
  4. Gradually whisk in the Parmesan cheese until smooth; stir in nutmeg (optional) and adjust seasoning.
  5. Add the pasta to the sauce, tossing to coat evenly; use reserved pasta water to adjust consistency if needed. Gently fold in the flaked salmon. Garnish with fresh parsley and serve immediately.