Ingredients
Equipment
Method
- Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the salmon pieces and cook for 3-4 minutes, or until just cooked through. Remove salmon from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer.
- Add the lemon zest and juice to the skillet, stirring well. Let the sauce simmer for 2-3 minutes to thicken slightly.
- Return the cooked salmon to the skillet and stir gently to coat with the sauce. Add the cooked pasta and Parmesan cheese, tossing to combine. If the sauce is too thick, add some of the reserved pasta water to reach desired consistency.
- Season with salt and pepper to taste. Serve immediately, garnished with fresh parsley.
Notes
Chef's Tips:
• For a lighter version, use half-and-half instead of heavy cream
• Avoid overcooking the salmon to prevent it from becoming dry
• Serve with a side salad and crusty bread for a complete meal
Food Safety:
• Ensure salmon is cooked to an internal temperature of 145°F (63°C)
• Refrigerate leftovers within 2 hours of cooking