Instructions

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Drain and set aside.

2. Sear the salmon:
   In a large skillet over medium heat, heat the olive oil. Add the salmon chunks, season with salt and pepper, and sear for 2–3 minutes per side until golden and cooked through. Remove from skillet and set aside.

3. Make the sauce:
   In the same skillet, melt the butter. Add the minced garlic and sauté for 1–2 minutes. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth.

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4. Combine it all:
   Add the cooked pasta and salmon to the skillet. Toss gently until coated in the creamy garlic butter sauce.

5. Garnish and serve:
   Sprinkle with fresh parsley and extra Parmesan. Serve immediately while hot.

Time & Nutrition

• Prep Time: 10 minutes

• Cook Time: 15 minutes

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• Total Time: 25 minutes

• Calories: ~620 per serving

• Servings: 2–3

Tips & Variations

• Swap fettuccine for linguine or penne if you prefer a different shape.

• Add a pinch of red pepper flakes for subtle heat.

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• Use half-and-half instead of heavy cream for a lighter version.

• Prefer dairy-free? Substitute with coconut cream and vegan cheese.

FAQs

Can I use frozen salmon?
Yes! Just thaw it completely before cooking to ensure even searing.

How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of cream or milk.

Can I add vegetables?
Absolutely—spinach, asparagus, or sun-dried tomatoes work beautifully in this recipe