Ingredients:

  • 12 oz (340 g) linguine or fettuccine
  • 1 lb (450 g) skinless salmon fillets, cut into bite-sized pieces
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) grated Parmesan cheese, plus extra for serving
  • 2 tablespoons (30 ml) olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon (15 ml) lemon juice
  • Zest of 1 lemon
  • Salt and pepper, to taste
  • Fresh parsley or dill, chopped (for serving)

Instructions:

  1. Boil water in a large pot. Add salt and pasta. Cook according to package instructions until al dente. Drain and set aside.
  2. In a skillet, heat olive oil over medium heat. Add salmon pieces and season with salt and pepper. Cook until salmon is opaque and flakes easily (about 4–5 minutes).
  3. Add minced garlic to the skillet; sauté for 1 minute until fragrant. Pour in the heavy cream and stir, simmering for 2–3 minutes. Mix in Parmesan cheese, lemon juice, and zest. Stir until cheese is melted.
  4. Add cooked pasta to the skillet; toss to coat in the creamy sauce. Adjust seasoning with salt and pepper, if needed.
  5. Deliver to plates, garnishing with fresh herbs and additional Parmesan. Enjoy!