1. Cook the Pasta:
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Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Drain and set aside.
2. Sear the Salmon:
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Heat olive oil in a large skillet over medium heat. Add the salmon chunks, season with salt and pepper, and sear for 2โ3 minutes per side until golden and cooked through. Remove from the skillet and set aside.
3. Prepare the Sauce:
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In the same skillet, melt the butter. Add minced garlic and sautรฉ for 1โ2 minutes until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan until melted and smooth.
4. Combine Everything:
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Add the cooked pasta and seared salmon back to the skillet. Gently toss until everything is coated in the creamy garlic butter sauce.
5. Garnish & Serve:
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Sprinkle with fresh parsley and extra Parmesan. Serve immediately while hot.
Time & Nutrition:
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Prep Time: 10 mins
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Cook Time: 15 mins
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Calories: ~620 per serving
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Servings: 2โ3
Tips & Variations:
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Swap fettuccine for linguine or penne if preferred.
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Add a pinch of red pepper flakes for a subtle kick.
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Use half-and-half instead of heavy cream for a lighter version.
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For dairy-free, substitute with coconut cream and vegan cheese.
