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Lemon Garlic Salmon Fettuccine
40 minServes 4Nutri-Score C€€
C
40 min
40 minLemon Garlic Salmon Fettuccine
what you need
Ingredients
salmon (skin on)Fish450 g
garlic and herb seasoningSpices1 g- lemon pepperSpices1 g
paprikaSpices2 g
olive oilPantry15 ml
fettuccine pastaGrains340 g
salt (for the pasta water)Spices10 g
butterDairy30 g
onion (diced)Produce0.5 pieces
garlic (minced)Produce5 pieces
heavy creamDairy240 ml- red pepper flakesSpices1 g
parsley (chopped)Produce5 g- garlic butter seasoningSpices2 g
parmesan (grated)Dairy90 g
lemon zest (zest of one lemon)Produce1 piece- lemon juice (juice of one lemon)Produce1 piece
per serving
Nutrition
688kcal
- Carbs
- 66 g
- Proteins
- 33 g
- Fat
- 33 g
what you’ll use
Tools
Frying pan
Stockpot- Sauté pan
Colander
Grater
step by step
Method
- Step 1
Season the salmon
- Pat the salmon dry and season with the garlic and herb seasoning, lemon pepper and paprika.
- Drizzle with olive oil.
- Step 2
Cook the salmon
- Place the salmon skin side down in a hot pan and cook for 4-5 minutes.
- Flip and cook for 2-3 minutes, then set aside.
- Step 3
Boil the fettuccine
- Bring a pot of salted water to a boil.
- Cook the fettuccine until al dente, then drain, reserving a splash of pasta water.
- Step 4
Start the sauce
- Melt the butter in a pan and saute the diced onion until soft.
- Add the minced garlic and cook until fragrant.
- Step 5
Build the cream sauce
- Pour in the heavy cream and stir.
- Season with paprika, red pepper flakes, parsley, garlic butter seasoning and salt.
- Stir in the grated parmesan, lemon zest and lemon juice.
- Step 6
Combine and serve
- Add the fettuccine and a splash of pasta water to the sauce and toss to coat.
- Flake in the salmon, toss gently and serve.
most cooked first