🛒Ingredients
- 12 oz farfalle (bowtie) pasta
- 1 lb salmon fillets, skinless
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 lemon, zested and juiced
- 1 cup frozen peas
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
🔧Kitchen Tools Needed
- Large pot
- Large skillet
- Wooden spoon
- Zester
- Measuring cups
- Measuring spoons
📝Instructions
- 1
Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper, and cook for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily. Remove from the skillet and set aside.
- 3
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté until fragrant, about 1 minute.
- 4
Stir in the heavy cream and bring to a gentle simmer. Add the Parmesan cheese and stir until melted and the sauce is smooth.
- 5
Add the lemon zest and juice, stirring to combine. Season the sauce with salt and pepper to taste.
- 6
Gently flake the cooked salmon into bite-sized pieces, then return it to the skillet along with the cooked pasta and frozen peas. Toss everything together to coat in the sauce and heat through, about 2-3 minutes.
- 7
Garnish with chopped parsley before serving.
🥗Nutrition Information
⚡Calories per serving: 650
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer, such as penne, fusilli, or spaghetti.
Can I substitute the heavy cream?
You can use half-and-half or a non-dairy cream alternative, but the sauce may be slightly less rich and creamy.
