Garlic Salmon Pasta

Steps

How to make it

Prep 8 min · Cook 16 min

1. Pat 120 g salmon dry with paper towels; season both sides with a pinch of salt and black pepper. Mince 3 garlic cloves; set aside 1 tsp lemon juice.
2. Bring plenty of water to a rolling boil in a stockpot; add a pinch of salt. Cook 80 g spaghetti until al dente. Drain and reserve ½ cup pasta water.
3. Heat a skillet over medium-high heat. Add 1 tbsp olive oil and lay the salmon skin-side down (if skin-on) in a single layer. Sear until golden and cooked through, about 4–5 minutes. Set aside.
4. In the same pan over low heat, add 1 tbsp olive oil and the minced garlic. Cook until fragrant, about 30 seconds (do not let it burn).
5. Add the pasta, salmon, and 3–4 tbsp pasta water; toss over high heat 1–2 minutes until the garlic oil coats every strand (fold gently so the salmon does not break).
6. Taste and adjust salt; drizzle 1 tsp lemon juice.
7. Plate while hot.

Tips & storage

Make it easier

• Return salmon at the end so it does not break apart.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best fresh; fish quality drops overnight.

Substitutions

Optional add-ins