This creamy salmon pasta recipe is swimming in a simple cream sauce and topped with tender salmon. The best part is that it's ready in just 40 minutes, so it's a perfect weeknight meal!
Bring a large pot of salted water to a boil, add fettuccine noodles and cook until al dente or desired doneness is achieved.
Meanwhile, prepare the salmon. Rinse and pat dry with paper towels.
Mix together seasoned salt, pepper, garlic powder, and salt in a small dish and sprinkle generously over the salmon. Reserve any extra seasoning to add to the sauce later.
Add olive oil and 2 tablespoons butter to a cast iron skillet. Heat over medium until the butter is melted and the skillet is hot. Place the salmon filet into the skillet and cook over medium heat for 4-5 minutes on each side or until cooked through. The center should be almost opaque, but the salmon should not be dry. Remove salmon to a plate and keep warm.
Add the remaining butter and the garlic to the skillet and saute for 1-2 minutes.
Sprinkle the flour and any remaining seasoning into the skillet and cook for 30 seconds until the flour is toasted.
Use a whisk to stir in chicken stock and lemon juice. Then add the heavy cream. When the sauce has thickened (about 1 minute) stir in the parmesan cheese until melted.
Add the drained fettuccine to the sauce, tossing the noodles to coat. Break the salmon into large chunks and arrange over the creamy pasta. Sprinkle capers and chopped fresh dill over the dish and serve.
Notes
Storage: Store in an airtight container in the refrigerator for 3-4 days.Notes:You can alternately season the salmon with olive oil and the spice rub, and bake it in the oven while preparing the pasta and cream sauce. Bake at 400°F for 10-12 minutes. Substitute white wine for the chicken stock if you like. The alcohol content will simmer off after a few minutes.Use any type of pasta. This recipe calls for ½ pound of pasta - which is about ½ of a standard box of pasta. You can use additional pasta, but the overall dish will be less creamy.I typically reserve about a cup of pasta water when draining the pasta. I use the leftover pasta water to thin out the cream sauce if it becomes too thick, particularly after cooling.The capers and dill are optional add-ins to finish off the dish. They’re not necessary, but they really add some great dimension to the flavor profile.