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- 200g pasta (spaghetti or linguine) - 2 salmon fillets (about 150g each) - 4 tablespoons unsalted butter - 4 cloves garlic, minced The main ingredients for this dish are simple yet key. I love using spaghetti or linguine for a smooth bite. Salmon fillets add a rich flavor and healthy fats. Unsalted butter gives a creamy base, while garlic adds that wonderful aroma. - 1 tablespoon fresh lemon juice - 1 teaspoon lemon zest - 1/4 teaspoon red pepper flakes (optional) For flavor, fresh lemon juice brightens the dish. Lemon zest adds a nice kick. I often include red pepper flakes for a hint of heat, but you can skip them if you prefer mild flavors. - Salt and pepper, to taste - 2 tablespoons fresh parsley, chopped (for garnish) - Grated Parmesan cheese (optional, for serving) Seasoning is vital. Salt and pepper enhance all the flavors. Fresh parsley adds color and freshness. You can top it with grated Parmesan cheese if you love cheesy goodness. Each ingredient brings something special to the dish. Start by boiling a large pot of salted water. This step is key to bringing out the pasta's flavor. Once it boils, add 200 grams of spaghetti or linguine. Cook it for about 8 to 10 minutes. You want the pasta to be al dente, which means it should still have a slight bite. When it’s done, save half a cup of the pasta water, then drain the pasta and set it aside. Next, grab a large skillet and set it over medium heat. Add 2 tablespoons of unsalted butter and let it melt completely. While the butter melts, season your 2 salmon fillets with salt and pepper. Place the fillets skin-side down in the skillet. Cook them for about 4 to 5 minutes until the skin is crispy. Then, flip the fillets and cook for another 2 to 3 minutes, or until the salmon is fully cooked. Remove the salmon from the skillet and set it aside. In the same skillet, add the remaining 2 tablespoons of butter. Once it melts, add 4 minced garlic cloves and 1/4 teaspoon of red pepper flakes if you like some heat. Sauté everything for about 1 minute until it smells great. Be careful not to burn the garlic; it can turn bitter and spoil the sauce. Now, add the drained pasta to the skillet with the garlic butter. Toss the pasta gently to coat it well with the sauce. If the pasta looks dry, use some of that reserved pasta water. Add it one tablespoon at a time until you reach your desired consistency. Flake the cooked salmon into bite-sized pieces. Gently toss it with the pasta along with 1 tablespoon of fresh lemon juice. Taste the dish and adjust the seasoning with salt and pepper as needed. This step helps balance all the flavors and makes the dish even better. To cook salmon perfectly, aim for an internal temperature of 145°F. I use a meat thermometer to check this. For crispy skin, start by placing the fillets skin-side down in a hot skillet. Cook for 4-5 minutes without moving them. This helps the skin get nice and crispy. Flip the salmon and cook for another 2-3 minutes. This gives you a juicy, tender center. To boost the garlic flavor, feel free to add more cloves. If you love garlic, try using six cloves instead of four. Fresh herbs like thyme or dill can also brighten the dish. Add these herbs right after you sauté the garlic for a fresh burst of flavor. Experimenting with herbs can make your dish feel new and exciting. To round out your meal, serve a fresh salad or steamed broccoli on the side. A light salad with lemon vinaigrette pairs well. For drinks, try a crisp white wine, like Sauvignon Blanc. If you prefer something non-alcoholic, a sparkling water with lemon is refreshing. These sides and drinks complement the rich flavors of the pasta and salmon. {{image_2}} You can change the fish in this recipe. Instead of salmon, try using trout or cod. Both options work well and will give you a tasty meal. If you want a leaner choice, use tilapia. Pasta is also flexible. You can swap spaghetti or linguine for whole wheat pasta. Whole wheat adds fiber and a nutty flavor. If you need a gluten-free option, use rice noodles or gluten-free pasta. They will fit right in! Adding veggies makes this dish even better. Spinach is a great choice. Just toss it in with the pasta until it wilts. Cherry tomatoes also add a sweet burst. Halve them and add to the pan for a pop of color. Herbs can change the taste too. Try fresh basil or dill for bright flavors. If you want more kick, add fresh parsley. Experimenting with different herbs can make your meal unique! If you want to make your dish low-carb, swap pasta for zucchini noodles. Zoodles are light and fresh. They soak up the garlic butter flavor well. For a dairy-free option, use olive oil instead of butter. You can also find dairy-free butter to keep the creamy taste. These swaps let everyone enjoy this quick delight! To keep your garlic butter salmon pasta fresh, store it in an airtight container. Make sure to let it cool first. This helps keep it tasty. Refrigerate it within two hours after cooking. Your pasta will stay good for 2-3 days in the fridge. After that, the flavors may fade. When you’re ready to enjoy your leftovers, reheat them gently. The best way is to use a skillet over low heat. Add a splash of water or broth to keep it moist. You can also use the microwave. If you do, cover it to trap steam. This helps avoid dried-out pasta. Heat in short bursts, stirring in between. Yes, you can freeze garlic butter salmon pasta! To do this, first cool it completely. Then, place it in a freezer-safe container. Leave some space for expansion. It can last for up to three months in the freezer. To enjoy later, thaw it overnight in the fridge. Reheat as mentioned before. Enjoy your quick delight any day! It takes just 15 minutes to make garlic butter salmon pasta. You spend about 5 minutes prepping and 10 minutes cooking. This quick recipe is perfect for busy weeknights. Yes, you can use frozen salmon. Just thaw it first in the fridge overnight or under cold water. Make sure it cooks evenly in the skillet for the best taste. If you want a healthier option, try using olive oil or coconut oil. These oils add great flavor and keep the dish light. You can also use vegan butter for a dairy-free version. Yes, you can make a vegetarian version. Use mushrooms or tofu instead of salmon. You can also add more veggies like spinach or broccoli to keep it hearty. To increase the spice, add more red pepper flakes. For less heat, skip the flakes or reduce the amount. You can also add a touch of cream to mellow the spice. Garlic butter salmon pasta is easy and fun to make. We covered key ingredients like salmon, pasta, and garlic. You learned to cook salmon and pasta, then mix everything with a tasty sauce. Remember the tips for perfect salmon and ways to enhance garlic flavor. Don’t forget the variations you can try! Now, you can make your meal exciting by adding different ingredients or adjusting flavors. Enjoy your cooking adventure!

Garlic Butter Salmon Pasta 15 Minutes

Indulge in the deliciousness of Garlic Butter Salmon Pasta with this quick and easy recipe! Perfectly cooked pasta combines with tender salmon and a rich garlic butter sauce for a dish that’s bursting with flavor. It’s ready in just 15 minutes, making it ideal for busy weeknight dinners. Click through to explore this tasty recipe and impress your loved ones at the dining table! #SalmonPasta #QuickRecipes #GarlicButter #DinnerInspiration
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Ingredients
  

200g pasta (spaghetti or linguine)

2 salmon fillets (about 150g each)

4 tablespoons unsalted butter

4 cloves garlic, minced

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

1/4 teaspoon red pepper flakes (optional)

Salt and pepper, to taste

2 tablespoons fresh parsley, chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, typically around 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

    Sear the Salmon: In a large skillet over medium heat, melt 2 tablespoons of butter. Season the salmon fillets with salt and pepper. Place them skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for an additional 2-3 minutes, or until the salmon is cooked through. Remove salmon from the skillet and set aside.

      Make the Garlic Butter Sauce: In the same skillet, add the remaining 2 tablespoons of butter. Once the butter has melted, add the minced garlic, red pepper flakes (if using), and lemon zest. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

        Combine Pasta and Sauce: Add the drained pasta to the skillet, and toss to coat in the garlic butter. If the pasta seems dry, add a little reserved pasta water, a tablespoon at a time, until you reach the desired consistency.

          Finish the Dish: Flake the cooked salmon into bite-sized pieces and gently toss it with the pasta, along with the lemon juice. Adjust seasoning with salt and pepper as necessary.

            Serve: Plate the pasta and garnish with fresh parsley. Optionally, sprinkle some grated Parmesan cheese on top before serving.

              Prep Time: 5 minutes | Total Time: 15 minutes | Servings: 2