← All recipesTotal: 30 min
Ingredients
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Instructions
- Cook the pasta until al dente, reserving a cup of pasta water.
- Sauté garlic in olive oil, add salmon and cook gently for 3 minutes.
- Add cream and lemon zest. Simmer until the salmon is just cooked.
- Toss with pasta, loosening with pasta water, and finish with parsley.
Kitchen note: Salmon thickness varies, so check the thickest part and adjust cooking time as needed. For cured, smoked or other ready-to-eat preparations, keep fish properly chilled and follow local food-safety guidance.
Why you'll like this recipe
- Lemon brightens the creamy sauce.
- Flaked salmon mixes through the pasta without requiring a complicated sauce.
- It is comforting but still quick enough for a weeknight.
Tips for better results
- Reserve a little pasta water before draining to loosen the sauce if needed.
- Add the salmon near the end so it stays in tender flakes.
- Keep the sauce at a gentle heat once cream is added.
What to serve with it
Serve with a simple green salad and extra lemon at the table.
Storage
Refrigerate leftovers promptly. Reheat gently with a small splash of water or cream to loosen the sauce.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, start checking near the earliest suggested time and judge the thickest piece first. Carryover heat will continue cooking the fish briefly after it leaves the heat.
Can I make this recipe ahead?
You can prepare many of the ingredients ahead, but salmon is usually best cooked close to serving. Refrigerate any cooked leftovers promptly.