20-Min Lemon Garlic Salmon Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
115 grams uncooked linguine or spaghetti
→ Seafood
02 -
225 grams fresh salmon fillet, skin removed
→ Pantry
03 -
1 tablespoon all-purpose flour
04 -
Salt, to taste
05 -
Freshly ground black pepper, to taste
06 -
1 tablespoon olive oil
07 -
2 tablespoons unsalted butter
08 -
3 cloves garlic, minced
09 -
120 millilitres chicken or vegetable broth
10 -
1 tablespoon fresh lemon juice
→ Garnishes
11 -
Chopped fresh parsley, for garnish
12 -
Red pepper flakes, to taste
13 -
Grated Parmesan cheese, for serving
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add linguine or spaghetti and cook until al dente, following manufacturer’s instructions. Reserve 60 ml of cooking water before draining.
02 -
Pat salmon fillet dry with paper towels. Season thoroughly with salt and black pepper. Dredge lightly in flour, shaking away excess.
03 -
Heat olive oil and butter in a large skillet over medium-high heat. Once butter is melted and sizzling, place salmon in the skillet and sear for 2–3 minutes per side until golden. Remove salmon and set aside.
04 -
Lower heat to medium. Add minced garlic to the same skillet and sauté for 30 seconds until aromatic. Pour in broth and lemon juice, scraping up any browned bits. Simmer for 1–2 minutes to reduce slightly.
05 -
Return salmon to the skillet. With a spoon, gently break fillet into bite-sized flakes. Cook for another minute, ensuring salmon is just cooked through.
06 -
Add drained pasta to the skillet, tossing with salmon and sauce to coat evenly. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
07 -
Serve immediately, garnished with chopped parsley, a pinch of red pepper flakes, and grated Parmesan cheese.
# Notes:
01 -
Avoid overcooking the salmon during the initial sear; allow it to finish in the sauce to maintain tenderness.
02 -
Reserved pasta water is ideal for emulsifying the sauce, helping it adhere to the pasta.
03 -
Wilt in fresh spinach with the garlic for additional nutrients, or stir in 60 ml of heavy cream alongside the broth for extra richness.