Ingredients:

  • 1 lb salmon fillet, skin-off, cut into 1-inch cubes
  • 12 oz linguine or spaghetti
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • ¼ cup reserved pasta water
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Boil a large pot of heavily salted water. Add noodles and cook until al dente. Before draining, scoop out a small cup of the cloudy pasta water and set aside.
  2. Pat the salmon cubes completely dry with a paper towel. Season with salt and pepper. Heat olive oil in the skillet over medium-high heat until it shimmers. Add salmon in a single layer and sear for 2–3 minutes per side without moving them until a golden-brown crust forms. Remove salmon from the pan and set aside on a plate.
  3. Reduce heat to medium. Melt the butter in the same skillet. Add minced garlic and sauté for 60 seconds until fragrant but not browned. Stir in the reserved pasta water and lemon juice, whisking constantly until the sauce looks velvety and glossy.
  4. Return the seared salmon and the cooked noodles to the skillet. Toss gently for 1 minute over low heat until the noodles are coated and the salmon is warmed through. Fold in fresh parsley just before serving.