Boil a large salted pot of water for your pasta.
Cook using package directions until it's al dente.
Grate Parmesan and set aside. Season the salmon
lightly with onion powder and salt & pepper on
both sides.
Add the olive oil and butter to a skillet on
medium high heat. Once it's hot, add the salmon.
Cook salmon for a couple of minutes on each side.
Take the salmon out of the pan and set aside.
Add the white wine, lemon juice, cream, garlic,
and Parmesan, and scrape the bottom of the pan
so the brown bits get incorporated into the
sauce. Slowly add the flour to the sauce, while
stirring, to avoid any lumps.
Add the salmon back in the pan and break it up
with your cooking spoon so it's in bite-size
chunks. Gently mix it in with the sauce. Cook
for an additional five minutes or so until the
sauce is thickened and salmon is cooked
through. Drain pasta and add it to the skillet,
along with 1 tablespoon of the water you cooked
the pasta in. Gently mix the sauce and pasta.
Serving
Suggestions
Serve immediately with parsley and extra parmesan cheese if desired.
Originally Submitted
1/11/2018
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