Instructions
Step 1: Cook the fettuccine pasta according to the package instructions until al dente. Reserve ½ cup pasta water, then drain the pasta.
Step 2: Heat olive oil in a large skillet over medium heat.
Step 3: Season the salmon pieces with salt and black pepper.
Step 4: Add the salmon to the skillet and cook for 2 to 3 minutes per side until lightly golden and cooked through. Remove and set aside.
Step 5: In the same skillet, melt the butter and sauté the shallot until softened.
Step 6: Add the garlic and cook for 1 minute until fragrant.
Step 7: Pour in the heavy cream and stir well.
Step 8: Add the Parmesan cheese and Italian seasoning, stirring until the sauce becomes smooth and creamy.
Step 9: Return the cooked salmon to the skillet.
Step 10: Add the cooked fettuccine and toss gently to coat in the sauce. Add reserved pasta water if needed to loosen the sauce.
Step 11: Garnish with fresh parsley, dill, and extra Parmesan cheese.
Step 12: Serve warm and enjoy.
Storage and Reheating Tips
Store leftover creamy salmon fettuccine in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of cream or milk to maintain the creamy texture.
Freezing is not recommended, as the cream sauce may separate when thawed.
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