Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
- While the pasta cooks, melt 2 tablespoons of butter in a large skillet over medium heat. Add the salmon pieces, season with salt and pepper, and cook for about 3-4 minutes on each side until just cooked through. Remove the salmon from the skillet and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Pour in the heavy cream and bring to a simmer. Reduce heat to low and stir in the Parmesan cheese until melted and smooth. Add the lemon juice and season with salt and pepper to taste.
- Add the cooked spaghetti to the skillet, tossing to coat in the sauce. If the sauce is too thick, add some of the reserved pasta water until desired consistency is reached.
- Gently fold in the cooked salmon pieces and chopped parsley. Serve immediately, garnished with additional Parmesan and parsley if desired.
Notes
Chef's Tips:
• For a lighter version, substitute half-and-half for heavy cream
• Avoid overcooking the salmon to prevent it from becoming dry
• Serve with a side salad or steamed vegetables for a complete meal
Food Safety:
• Ensure salmon is cooked to an internal temperature of 145°F (63°C)
• Refrigerate leftovers promptly and consume within 3 days