salmon pasta

Ingredients

• 1 pound pasta (linguine or spaghetti recommended)
• 1.5 pounds salmon fillet, skin on or off
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup lemon juice (freshly squeezed)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions. Reserve 1 cup of pasta water before draining.
2. While pasta is cooking, season salmon with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add salmon and cook for 3-4 minutes per side, or until cooked through.
4. Remove salmon from skillet and set aside. Crumble the salmon into bite-sized pieces.
5. Add minced garlic to the skillet and sauté for 1 minute, until fragrant.
6. Pour in white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan.
7. Stir in lemon juice, Parmesan cheese, and butter. Simmer for 2-3 minutes, stirring constantly.
8. Add drained pasta to the skillet. Toss to coat in the sauce. Add reserved pasta water as needed to adjust consistency.
9. Stir in chopped fresh parsley.

Notes

• For a richer flavor, you can add a pinch of red pepper flakes.
• To ensure even cooking, cut the salmon into 1-inch pieces.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To bake, preheat oven to 375°F (190°C). Transfer pasta and sauce to a baking dish and bake for 15-20 minutes, or until bubbly.