Ingredients:

  • 4 ounces (115g) uncooked pasta (such as linguine, fettuccine, or spaghetti)
  • 1/2 pound (225g) fresh salmon fillet, skin on or off
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour, for dredging
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1/2 cup (120ml) chicken broth (low sodium preferred) or vegetable broth
  • 1 tablespoon fresh lemon juice
  • 3-4 cloves garlic, minced
  • Fresh parsley, chopped (optional)
  • Red pepper flakes (optional)
  • Grated Parmesan cheese (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions for al dente. Reserve about 1/4 cup of pasta water before draining.
  2. Pat the salmon dry with paper towels. Season with salt and pepper. Lightly dredge in flour, shaking off any excess.
  3. Heat olive oil and butter in a skillet over medium-high heat. Add the salmon and cook for 2-3 minutes per side, or until cooked through and easily flakes with a fork. Remove salmon from skillet and set aside.
  4. Reduce heat to medium. Add chicken broth, minced garlic, and lemon juice to the skillet. Simmer for 1-2 minutes, allowing the garlic to soften and the sauce to slightly reduce.
  5. Gently break the cooked salmon into bite-sized pieces. Add the salmon back to the skillet with the sauce. Drain the pasta (but reserve pasta water!) and add it to the skillet. Toss to combine, adding a splash of pasta water if needed to create a creamy sauce.
  6. Serve immediately, garnished with fresh parsley, red pepper flakes, and grated Parmesan cheese, if desired.