Salmon Fettuccine in Garlic Sauce

4 ounces fettuccine, uncooked
1.5 lb bag Panamei Salmon Portions
Onion powder, to taste
Salt & pepper, to taste
1 tablespoon olive oil
1 tablespoon butter
3/4 cup dry white wine
Juice from one lemon
1 cup heavy/whipping cream
3 cloves garlic, minced
1/2 cup freshly grated parmesan
2 tablespoons flour
1 tablespoon fresh parsley, chopped

Boil a large salted pot of water for pasta. Cook until it’s al dente.
Grate parmesan and set aside. Season the salmon with onion powder, salt &
pepper on both sides.
Add the olive oil and butter to a skillet over medium-high heat. Once hot, place the
salmon in skillet. Cook for a couple of minutes on each side.
Take Salmon out o the pan and set aside while preparing pasta.
Add the white wine, lemon juice, cream, garlic, and parmesan, to the pan and
scrape the bits from the bottom of the pan.
Slowly add the flour to the sauce, while stirring.
Place the salmon in the pan and break it into bite-size chunks.
Mix it in with the sauce. Cook for an additional five minutes to thicken the
Drain pasta and place in the skillet, along with 1 tablespoon of water.
Gently mix the sauce and pasta. Top it off with Parsley and extra Parmesan

Share this recipe

Jabneel DiazSalmon Fettuccine in Garlic Sauce