Servings: 0
INGREDIENTS
- 3 salmon fillets, skin on
- Kosher salt
Pasta:
- 1 pound/450 grams your favorite pasta
- 2 tablespoons olive oil, plus more for searing
- 2 tablespoons/25 grams unsalted butter
- 2 shallots, finely chopped
- 1 clove garlic, minced
- 8 ounces/225 grams mixed mushrooms, such as cremini and portobello, sliced
- 2 cups/500 milliliters heavy whipping cream
- ½ cup/50 grams Parmesan cheese, grated
- Salt and freshly ground black pepper, to taste
INSTRUCTIONS
- Season both sides of the fillets with salt. Wrap and refrigerate while preparing the pasta.
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
- In a large skillet over medium heat, melt butter with olive oil. Add shallots and sauté until soft, about 2 minutes. Stir in garlic and mushrooms, cooking until mushrooms are tender and golden, about 5 minutes.
- Pour in the heavy whipping cream, season with salt and pepper, and bring to a gentle simmer. Let the sauce reduce slightly, about 5 minutes. Stir in Parmesan cheese until melted and smooth. Add the cooked pasta to the sauce, tossing to coat. If needed, add reserved pasta water to loosen the sauce. Remove from heat.
- Heat a drizzle of olive oil in a skillet over medium-low heat. Place the salmon fillets skin-side down and cook for about 8 minutes, until the skin is crisp and golden. Flip and cook the other side for 6-8 minutes, until the salmon is just cooked through.
- Plate the creamy pasta, top with a salmon fillet, and finish with an extra sprinkle of Parmesan. Serve immediately and enjoy!