· 4 ounces fettuccine or other pasta (uncooked)· 1/2 pound fresh salmon (skinless if possible)· Onion powder (to taste)· Salt & pepper (to taste)· 1 tablespoon olive oil· 1 tablespoon butter· 1/2 cup dry white wine· Juice from 1/2 medium lemon (about 1 tbsp)· 3/4 cup heavy/whipping cream· 3 cloves garlic (minced)· 1/2 cup freshly grated parmesan· 1 tablespoon flour· 1 tablespoon fresh parsley (chopped)
Step 1Boil a large salted pot of water for your pasta. Cook using package directions until it's al dente.Step 2Grate parmesan and set aside. Season the salmon lightly with onion powder and salt & pepper on both sides.Step 3Add 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.Step 4Take 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.Step 5Slowly add the flour to the sauce, while stirring, to avoid any lumps.Step 6Add 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.Step 7Drain 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. Serve immediately with parsley and extra parmesan cheese if desired.