- Recipe Makes: 2 servings
- Approximate Prep and Cook Time: 40-50 minutes
- Suggested Pairing: Viognier
- 4 oz fettuccine or other pasta uncooked
- 1/2 lb fresh salmon (skinless if possible)
- Onion powder to taste
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 cup dry white wine
- Juice from 1/2 medium lemon (about 1 tbsp)
- 3/4 cup heavy/whipping cream
- 3 cloves garlic minced
- 1/2 cup freshly grated parmesan
- 1 tbsp flour
- 1 tbsp fresh parsley chopped
- Boil a large salted pot of water for your pasta. Cook using package directions until it is al dente.
- Grate parmesan and set aside. Season the salmon lightly with onion powder and salt and pepper on both sides.
- Add the olive oil and butter to a skillet on medium high heat. Once it’s hot, add the salmon. Cook salmon for a couple of minutes on each side.
- Take the salmon out of the pan and set aside. Add the white wine, lemon juice, cream, garlic, and parmesan, and scrape the bottom of the pan so the brown bits get incorporated into the sauce.
- Slowly add the flour to the sauce, while stirring, to avoid any lumps.
- Add the salmon back in the pan and break it up with your cooking spoon so it’s in bite-size chunks. Gently mix it in with sauce. Cook for an additional five minutes or so until the sauce is thickened and salmon is cooked through.
- Drain pasta and add it to the skillet, along with 1 tbsp of the water you cooked the pasta in. Gently mix the sauce and pasta. Serve immediately with parsley and extra parmesan cheese if desired.