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- 200g spaghetti or linguine - 2 salmon fillets (about 150g each) - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon red chili flakes (optional) - 1 tablespoon lemon juice - 1 cup cherry tomatoes, halved - Fresh parsley, chopped for garnish - Grated Parmesan cheese for serving In this dish, the key elements shine through. First, the pasta. I always prefer spaghetti, but linguine works well too. Both cook up nicely, giving you that perfect base. Next, we have the salmon. It adds protein and rich flavor. I love using fresh salmon fillets; they cook quickly and taste amazing. Now, let’s talk butter. Unsalted butter is best. It lets the other flavors stand out. The garlic is crucial for that aromatic punch. You can’t skip it! If you like a kick, add red chili flakes. They bring a nice heat that balances the butter. For the finishing touches, cherry tomatoes add sweetness. They burst with flavor as they cook. Fresh parsley brightens up the dish, making it look great too. Finally, a sprinkle of Parmesan cheese elevates everything. It adds a creamy texture that ties the meal together. This dish is not just quick; it’s also full of flavor and fun to eat! 1. Boiling salted water: Start with a large pot. Fill it with water and add a good amount of salt. This adds flavor to the pasta. Bring the water to a rapid boil. 2. Cooking time for al dente pasta: Add your spaghetti or linguine to the boiling water. Cook it according to the package instructions, usually around 8-10 minutes. You want it to be firm yet tender. 3. Reserving pasta water: Before draining, scoop out ½ cup of the starchy pasta water. This water helps bind the sauce later. Drain the pasta and set it aside. 1. Seasoning the fillets: While the pasta cooks, grab your salmon fillets. Sprinkle salt and pepper on both sides. This simple seasoning boosts the flavor of the fish. 2. Cooking the salmon in butter: In a large skillet, melt 2 tablespoons of butter over medium heat. Once it bubbles, place the salmon skin-side down. Cook for about 5-6 minutes until it’s cooked through and flakes easily. 3. Ensuring it’s cooked through: Gently flip the salmon and cook for an extra 1-2 minutes. It should look opaque and flaky. Remove it from the pan and set it aside. 1. Melting butter and sautéing garlic: In the same skillet, add the remaining 2 tablespoons of butter. Let it melt and then add the minced garlic. Sauté for about 1 minute until it smells good. 2. Adding chili flakes for heat: If you like spice, toss in 1 teaspoon of red chili flakes. This adds a nice kick to the dish. 3. Combining cherry tomatoes: Add the halved cherry tomatoes to the pan. Cook them for about 2-3 minutes until they soften and release their juices. 1. Tossing pasta with sauce and salmon: Now, add the drained pasta to the skillet. Pour in the reserved pasta water and a tablespoon of lemon juice. Toss everything together until mixed well. 2. Flaking salmon into bite-sized pieces: Use a fork to flake the salmon into bite-sized pieces. Gently fold them into the pasta mix. Be careful not to break it apart too much. 3. Mixing until well combined: Ensure all the ingredients are well combined. The pasta should be coated with that delicious garlic butter sauce. 1. Garnishing with parsley and Parmesan cheese: Plate your dish and top it with fresh parsley and a sprinkle of grated Parmesan cheese. This adds color and flavor. 2. Serving recommendations: This dish is great warm. Pair it with a fresh salad or some crusty bread for a complete meal. Enjoy! To cook salmon evenly, you need to use medium heat. This helps the fish cook through without burning. Start with skin-side down in a hot pan and let it sit. Avoid flipping too soon. If you want, you can also bake or grill the salmon. Baking at 375°F for about 15 minutes works well. Grilling adds a nice char and flavor. Adjusting the flavors in your garlic butter sauce can really elevate the dish. Add a pinch of cumin or paprika for more warmth. Fresh herbs like thyme or basil can also brighten the sauce. If you want more color and crunch, toss in some spinach or bell peppers. Cook them just until soft to keep some crispness. To avoid overcooking pasta, watch the clock. Check the package for cooking times and start testing a minute or two early. You want the pasta to be al dente, which means it should have a slight bite. Always reserve some pasta water before draining. This starchy water helps bind your sauce and pasta together later. {{image_2}} You can switch up the pasta for this dish. If you want something different, try penne or farfalle. They add a nice twist to the meal. Whole grain pasta is a great choice for a healthier option. It provides more fiber and nutrients. Gluten-free pasta works too, if you have dietary needs. Just make sure to follow package instructions for cooking. You don’t have to stick with salmon. Shrimp or scallops can also shine in this dish. They cook quickly and pair well with garlic butter. If you prefer chicken, use cooked, diced pieces. Tofu is a solid plant-based choice too. It absorbs flavors well and adds protein. Each option gives you a new taste each time. Want to change the flavor? Fresh herbs like basil or oregano can brighten the dish. They add a garden-fresh taste and aroma. You can also try using different cheeses. Feta or goat cheese can give a creamy touch. Each add-in can create a unique dish that feels new. Mix and match until you find your favorite! To keep your leftover garlic butter salmon pasta fresh, follow these steps: - Refrigeration: Place leftovers in an airtight container. This helps keep moisture in and avoids odors from other foods. - Duration: Leftovers can last in the fridge for up to three days. Be sure to check for signs of spoilage before eating. If you want to save some for later, freezing is a great option: - Freezing Instructions: Allow the pasta to cool completely. Portion it into freezer-safe bags or containers. This makes it easy to grab a meal when you need it. - Thawing and Reheating Tips: When ready to eat, thaw the pasta overnight in the fridge. Reheat it gently on the stove or in the microwave. Add a splash of water or broth to keep it moist. Making garlic butter salmon pasta takes about 30 minutes in total. You will spend 10 minutes prepping and 20 minutes cooking. This quick time frame makes it great for busy days. Yes, you can use frozen salmon fillets. Just make sure to thaw them before cooking. You can do this by placing them in the fridge overnight or using cold water. They will cook well, but ensure they are fully thawed for even cooking. If you need a dairy-free option, you can use olive oil or coconut oil instead of butter. These oils still give a nice flavor. You can also try vegan butter if you want a similar taste to regular butter. To add more heat, you can increase the red chili flakes. You can also add sliced jalapeños or a dash of hot sauce. Just be careful, as it can get spicy quickly! Sure! You can use trout, tilapia, or even shrimp if you prefer. Each fish will offer a different taste. Adjust the cooking time as needed to ensure it’s cooked through. This blog post guides you to make a tasty garlic butter salmon pasta. You learned about key ingredients like salmon and spaghetti, and how to cook them right. The cooking steps are clear and easy. Tips help you get the best flavor and texture. Don't hesitate to try variations, like using other proteins or veggies. Enjoy your unique dish today!

Minute Garlic Butter Salmon Pasta

Indulge in the mouthwatering Garlic Butter Salmon Pasta Delight that's quick and easy to make! This creamy, savory dish combines fresh salmon, garlic, and cherry tomatoes for a perfect dinner. In just 20 minutes, you can have a restaurant-quality meal that impresses. Click through to discover the full recipe and elevate your weeknight dinners with this delectable seafood pasta! Don't miss out on this culinary treat!
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Ingredients
  

200g spaghetti or linguine

2 salmon fillets (about 150g each)

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon red chili flakes (optional)

1 cup cherry tomatoes, halved

1 tablespoon lemon juice

Salt and pepper to taste

Fresh parsley, chopped for garnish

Grated Parmesan cheese for serving

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.

    Prepare the Salmon: While the pasta cooks, season the salmon fillets with salt and pepper on both sides.

      Cook the Salmon: In a large skillet over medium heat, melt 2 tablespoons of butter. Once melted and bubbling, add the salmon fillets skin-side down. Cook for about 5-6 minutes, or until the salmon is cooked through and easily flakes with a fork. Carefully flip and cook for an additional 1-2 minutes. Remove from the pan and set aside.

        Make the Garlic Butter Sauce: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add minced garlic and sauté for about 1 minute until fragrant. If using, add red chili flakes for a touch of heat.

          Combine Ingredients: Add the halved cherry tomatoes to the skillet, cooking for an additional 2-3 minutes until they begin to soften. Stir in the cooked pasta along with reserved pasta water and lemon juice. Toss everything together until well combined.

            Flake the Salmon: Use a fork to flake the salmon into bite-sized pieces and gently fold it into the pasta mix, being careful not to break it apart too much.

              Serve: Plate the pasta and salmon mixture, garnishing with fresh parsley and a sprinkle of grated Parmesan cheese.

                Prep Time, Total Time, Servings: 10 mins | 20 mins | Serves 2-3