Creamy One Pan Salmon Pasta, ready in 18 minutes

Creamy Garlicky One Pan Salmon Pasta

Quick recipe is below but as always you can find the full recipe and more on my website at the link in my bio or thechefoutwest,com

Or google “thechefoutwest one pan pasta recipe”

Ingredients

2 salmon fillets, about 3 to 4 oz each
5 bundles dried fettuccine
1 large handful cherry tomatoes, halved
½ red onion, thinly sliced
4 to 5 white or cremini mushrooms, sliced
1 large handful baby spinach
3 garlic cloves, minced
½ cup marinara sauce or passata
½ cup light cream
¾ cup chicken or vegetable stock
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon chili flakes
Freshly grated Parmesan, for serving
Squeeze of lemon and fresh basil or parsley, to finish

Instructions

Build the Base: Place the fettuccine in a large, deep skillet. Arrange the cherry tomatoes, red onion, mushrooms, garlic, and spinach over and around the pasta. Add the marinara, cream, and stock, then season with salt, black pepper, garlic powder, oregano, and chili flakes.

Add the Salmon: Set the salmon fillets on top of the pasta and vegetables. If using skin-on salmon, place the fillets skin side down.

Simmer: Cover the skillet and bring everything to a gentle simmer over medium heat. Cook for 10 to 12 minutes, giving the pasta a stir once or twice so it doesn’t stick. The pasta should be tender and the salmon should flake easily when pressed.

Finish the Dish: Take off the lid and break the cooked salmon into large flakes. Toss everything together until the pasta is evenly coated in the sauce. If the sauce has become too thick, loosen it with a splash of water or stock. If it’s too loose, let it simmer uncovered for 1 to 2 minutes.

Serve: Finish with a squeeze of fresh lemon, basil or parsley, and a generous amount of freshly grated Parmesan. Serve right away.

Notes

On the Salmon: Either skin-on or skinless salmon works well here. For skin-on fillets, place them skin side down so the skin protects the flesh from the direct heat of the skillet. Once cooked, the skin should peel away easily. Fresh salmon is ideal, but frozen salmon works too as long as it’s completely thawed and patted dry first. Adding salmon that is still partially frozen or holding excess moisture can thin out the sauce.

On Stirring the Pasta: The pasta only needs to be stirred once or twice while it cooks. Leaving it in contact with the hot liquid gives the fettuccine time to soften without breaking apart. Stirring too frequently can agitate the noodles and cause them to clump or break. A quick stir with tongs or a wooden spoon once or twice is enough to keep everything cooking evenly.

On Sauce Consistency: Think of the ¾ cup of stock as your starting point. Pans and stovetops can behave differently, so keep an eye on the sauce as the pasta cooks. If the skillet starts looking dry before the pasta is tender, add a small splash of hot water or stock. If there’s too much liquid once the pasta is cooked, simmer it uncovered for another minute or two. The starch released by the pasta will continue thickening the sauce as it sits, so it’s best to leave it slightly looser than your desired final consistency.

On Making it a Full Dinner: The pasta works as a complete meal exactly as written. If you want to dress it up a little, add a handful of capers and some sun-dried tomatoes along with the other vegetables. They bring a Mediterranean-style depth that pairs especially well with the salmon.