Ingredients
Equipment
Method
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve at least 1.5 cups of the starchy cooking water.
- While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Once the butter is melted, add the sliced garlic and cook, stirring, for 1-2 minutes until fragrant and lightly golden. Do not let it burn.
- Carefully pour about 3/4 cup of the hot reserved pasta water into the skillet. Let it simmer for a minute, then stir in the lemon zest and the juice of half the lemon.
- Gently flake the drained salmon into the sauce with a fork, leaving some larger pieces for texture. Stir to warm through for about one minute. Season generously with salt and pepper.
- Add the drained pasta and the chopped parsley to the skillet. Using tongs, toss everything together vigorously for about a minute until the sauce becomes creamy and coats the pasta. If the sauce is too thick, add another splash of reserved pasta water until it reaches your desired consistency.
- Taste and adjust seasoning as needed, adding more salt, pepper, or a squeeze of lemon juice. Serve immediately, garnished with extra fresh parsley.
Notes
Variations: For a briny kick, add 1 tablespoon of capers with the garlic. For heat, add 1/4 to 1/2 teaspoon of red pepper flakes. For extra nutrients, wilt a few handfuls of fresh spinach into the sauce before adding the pasta.
Substitutions: Good quality canned tuna can be used instead of salmon. Any pasta shape will work. Fresh dill is an excellent substitute for parsley. To make this dairy-free, omit the butter and use an extra tablespoon of olive oil.
Pro-Tips: The starchy pasta water is essential for creating the creamy sauce, so don't forget to reserve it. The salmon is already cooked; only warm it through to prevent it from becoming mushy. Be generous with the lemon, as its acidity is key to brightening the dish.
Serving Suggestions: Pairs wonderfully with a simple arugula salad with a lemon vinaigrette and a side of crusty garlic bread. A crisp white wine like Sauvignon Blanc or Pinot Grigio is an ideal beverage pairing.
Substitutions: Good quality canned tuna can be used instead of salmon. Any pasta shape will work. Fresh dill is an excellent substitute for parsley. To make this dairy-free, omit the butter and use an extra tablespoon of olive oil.
Pro-Tips: The starchy pasta water is essential for creating the creamy sauce, so don't forget to reserve it. The salmon is already cooked; only warm it through to prevent it from becoming mushy. Be generous with the lemon, as its acidity is key to brightening the dish.
Serving Suggestions: Pairs wonderfully with a simple arugula salad with a lemon vinaigrette and a side of crusty garlic bread. A crisp white wine like Sauvignon Blanc or Pinot Grigio is an ideal beverage pairing.