Ingredients
- Salmon chunks: 1 pound
- Penne pasta: 8 ounces
- Heavy cream: 1 cup
- Garlic, minced: 3 cloves
- Lemon zest: 1 tablespoon
- Fresh parsley, chopped: ¼ cup
- Salt: to taste
- Pepper: to taste
Instructions
- Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water.
- Cut the salmon into bite-sized chunks. In a skillet, heat olive oil over medium heat, add salmon, season with salt and pepper, and cook until flakes easily, about 4-5 minutes. Remove and set aside.
- In the same skillet, sauté minced garlic for 1 minute, then add heavy cream and lemon zest. Simmer for 3-4 minutes until slightly thickened, adding reserved pasta water if needed.
- Combine the cooked pasta and salmon with the cream sauce, toss gently, and stir in chopped parsley. Adjust seasoning if necessary.
Notes
- Store leftovers in an airtight container in the refrigerator for 2-3 days.
- For longer storage, freeze in a freezer-safe container for up to 2 months.
- Reheat gently on the stove, adding a splash of cream or pasta water to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Creamy Salmon Pasta, Salmon, Pasta, Seafood, Dinner