A luxurious creamy pasta tossed with flaky salmon, garlic, parmesan, and fresh lemon simple, elegant, and comforting.

Scale

8 oz pasta (linguine, fettuccine, or penne)

1 lb salmon fillet, cooked and flaked

2 tbsp butter

3 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 cup pasta water (reserved)

1 tbsp lemon juice

1 tsp lemon zest

1 cup spinach or arugula (optional)

Salt and black pepper, to taste

Fresh parsley for garnish

1. Cook pasta according to package directions; reserve 1/2 cup pasta water.

2. Cook salmon in skillet or bake until flaky; set aside.

3. In a skillet, melt butter and sauté garlic until fragrant.

4. Add heavy cream, Parmesan, lemon juice, and zest; simmer 2–3 minutes.

5. Stir in pasta water to adjust thickness.

6. Add pasta and flaked salmon; toss gently.

7. Season with salt and pepper.

8. Fold in spinach if using.

9. Serve warm topped with parsley and extra Parmesan.

Use leftover roasted or grilled salmon for convenience.

Add peas or sun-dried tomatoes for extra flavor.

Half-and-half may replace heavy cream for a lighter sauce.

Keywords: salmon pasta, creamy salmon pasta, lemon salmon pasta