Ingredients:
- 12 oz (340 g) Dried Linguine or Fettuccine
- 1 lb (450 g) Salmon Fillets, skin off, cut into 1-inch chunks
- Kosher Salt, to taste
- Black Pepper, to taste
- 1 Tbsp (15 ml) Olive Oil
- 2 Tbsp (28 g) Unsalted Butter
- 4 cloves Fresh Garlic, minced
- 1 Tbsp (8 g) All-Purpose Flour
- 1 cup (240 ml) Chicken or Vegetable Broth (Low Sodium)
- 1 cup (240 ml) Heavy Cream (Double Cream)
- 1/2 cup (50 g) Parmesan Cheese, freshly grated, plus extra for serving
- 1 Tbsp (15 ml) Fresh Lemon Juice
- 2 Tbsp (10 g) Fresh Parsley, chopped
Instructions:
- Bring salted water to a rolling boil. Add pasta and cook according to package directions until just al dente. Before draining, reserve 1 cup (240ml) of the starchy cooking water. Drain pasta and set aside.
- Season the salmon chunks liberally with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear salmon for 2-3 minutes per side until golden brown and nearly cooked through. Remove salmon from the pan and set aside.
- Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and cook for about 60 seconds until fragrant, being careful not to burn it.
- Sprinkle the flour over the garlic and butter mixture. Whisk constantly for 1 minute to cook out the raw flour taste.
- Slowly whisk in the broth until smooth. Bring to a gentle simmer, then slowly pour in the heavy cream, whisking continuously until the sauce begins to thicken slightly.
- Reduce heat to low. Stir in the grated Parmesan cheese until fully melted and the sauce is smooth. Season with salt and pepper to taste. Stir in the fresh lemon juice.
- Add the cooked pasta directly to the sauce. Toss well to coat. Add the reserved starchy pasta water, a splash at a time, stirring constantly until the sauce perfectly clings to the pasta.
- Gently fold the seared salmon chunks back into the pasta. Cook for just 1 minute to heat through. Stir in the fresh parsley.
- Dish immediately, garnishing with an extra sprinkle of Parmesan and a crack of black pepper.