Seafood Pasta Bowl (Printable Version)

Soft, flaky salmon combined with pasta and a rich, garlicky cream sauce—finished with a pop of lemon zest. Have the whole thing ready fast, in just 30 minutes.

# Ingredients:

→ Essential Ingredients

01 - 4 garlic cloves, finely chopped
02 - 8 oz (around 225g) of any pasta you like (spaghetti, linguine, fettuccine, etc.)
03 - 2 portion-sized salmon fillets (roughly 6 oz each)
04 - 2 tbsp olive oil

→ Sauce Components

05 - 1/2 cup of cream (or use coconut cream if avoiding dairy)
06 - 1 tbsp of freshly squeezed lemon juice
07 - 1/4 cup grated Parmesan cheese (optional if you like it creamier)
08 - 1/2 cup of chicken or veggie stock
09 - 1/2 tsp grated lemon peel (for an optional bright touch)

→ Seasonings & Toppings

10 - Dash of red pepper flakes (optional to spice it up)
11 - Salt and ground pepper to your liking
12 - A handful of fresh parsley leaves (optional for topping)

# Steps:

01 - Rub some olive oil on the salmon fillets, season with salt and pepper, and sprinkle on some red pepper flakes if you'd like a bit of spice.
02 - Warm up a non-stick pan over medium heat. Lay the salmon fillets skin-side down and cook for about 4-5 minutes. Flip to the other side and continue cooking for another 3-4 minutes until the fish flakes easily.
03 - Place the cooked salmon on a plate to rest after removing it from the skillet.
04 - As the salmon cooks, fill a large pot with water, add salt, and bring to a boil. Toss the pasta in and cook it as directed on the packaging until it's firm but tender. Save a cup of pasta water before draining.
05 - Using the same pan, heat another tablespoon of olive oil over medium. Throw in the chopped garlic and cook it gently for 1-2 minutes, stirring often so it doesn't get too dark.
06 - Pour the broth into the skillet and simmer it for 2-3 minutes until it reduces a bit. Stir in the cream and let it cook gently while stirring occasionally, about 3-4 minutes, until it turns thick.
07 - Mix in the fresh lemon juice and a little lemon zest. If you'd like it richer, stir in Parmesan. Add some salt and pepper for seasoning.
08 - Take a fork and flake the salmon into small chunks, getting rid of the skin if you don’t want it.
09 - Toss your cooked pasta into the skillet with the creamy sauce. Stir it all together until everything’s covered in sauce. If it seems too dry, splash in a bit of the saved pasta water to loosen it up.
10 - Carefully mix the flaked salmon into the pasta so it’s evenly spread throughout.
11 - Scoop portions of the pasta onto plates. Sprinkle with fresh parsley or extra Parmesan if you like, and eat while it’s warm.

# Notes:

01 - You can swap heavy cream with coconut cream and skip the Parmesan for a dairy-free version.
02 - This pairs amazingly with steamed veggies or a fresh garden salad.
03 - Pick any pasta type you love—penne, linguine, fettuccine, or spaghetti are great choices.
04 - The reserved pasta water makes the sauce stick better, so don’t skip saving it!

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