Ingredients
The following ingredients have 5 Servings
- 1 pound dry pasta, spaghetti, fettuccine, or linguine
- 2-3 pieces salmon fillets, about 2-inches wide (1 pound)
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper (or to taste)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium onion, diced
- 1 tablespoon garlic, finely chopped
- 1/2 tablespoon cornstarch (or all-purpose flour)
- 1 cup heavy cream
- 2 tablespoons white wine
- 1 teaspoon Italian seasoning
- 1/3 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, finely chopped
- 1 lemon, sliced into wedges
Instruction
- Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook until al dente (fully cooked but still firm), or according to package directions, about 8-10 minutes. Drain well and set aside in the pot. Drizzle a little olive oil and toss together to keep the pasta from sticking together.
- Pat dry salmon fillets and season with salt and pepper. Set aside at room temperature for 10 to 15 minutes.
- In a large skillet, heat oil for 2 minutes over medium-high heat until the hot oil sizzles. Sear the salmon fillets (skin side facing up first) for 5-6 minutes on each side until golden browned and fully cooked. When salmon is cooked, the flesh will turn opaque, and it will flake easily when inserting a fork. Transfer the cooked salmon onto a plate and use 2 forks to shred it into flakes.
- Add butter, onion, and garlic to the same skillet, and sauté until fragrant, about 1 minute. Stir in cornstarch and mix well until combined, about 1 minute. Add wine and stir well to combine, about 1 minute.
- Add heavy cream, Italian seasoning and Parmesan cheese. Stir well and bring the sauce to a simmer. Reduce heat to medium and keep stirring until thickened to a desired consistency, about 4-5 minutes.
- Return the cooked shredded salmon to the skillet and toss in the creamy sauce over to coat.
- Add cooked spaghetti into creamy salmon sauce and toss well to combine.
