My salmon is dry. What did I do wrong?

You likely overcooked it. Salmon cooks very quickly, especially when cut into small pieces. It is perfectly done when it is opaque and flakes easily. It's better to slightly undercook it in the pan, as it will continue to cook slightly from the residual heat.

My sauce is watery and didn't coat the pasta. What happened?

The key to the sauce is the hot, starchy pasta water. If your pasta water wasn't hot and starchy enough, or if you didn't toss the pasta vigorously enough in the skillet, the sauce won't properly emulsify. Tossing constantly over the heat for that final minute is crucial.

Can I use a different type of fish or protein?

Yes! This recipe would be fantastic with large shrimp instead of salmon (cook them for just 2-3 minutes total). You could also use leftover shredded rotisserie chicken, stirred in at the very end with the pasta. For a vegetarian version, you could add a can of rinsed cannellini beans or some toasted pine nuts.

Salmon Pasta: The #1 Ultimate 20-Minute Healthy & Easy Recipe

The Ultimate Fettuccine with Salmon and Snap Peas

A light and fresh pasta dish featuring pan-seared salmon and crisp snap peas tossed with fettuccine. A simple pan sauce is created with sautéed shallots, butter, fresh lemon juice, and a mix of herbs like dill, parsley, or chives. The starchy water from cooking the pasta is used to create a light, glossy sauce that coats the noodles, which are then topped with the cooked salmon pieces.

Author: Grace
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Boiling, Sautéing
Cuisine: Italian-American

Ingredients

Scale

Kosher salt
12 ounces fettuccine
8 ounces snap peas, strings removed, cut into thirds
4 tablespoons unsalted butter
1 shallot, thinly sliced
1 (12-ounce) skinless wild salmon fillet, cut into 2-inch pieces
Freshly ground pepper
1/4 cup chopped mixed herbs (such as dill, parsley and/or chives)
Juice of 1/2 lemon

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Instructions

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions until al dente. Add the snap peas during the last 2 minutes of the pasta’s cooking time.
Before draining, reserve 1 cup of the starchy pasta cooking water. Drain the pasta and snap peas.
Meanwhile, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sliced shallot and cook, stirring, for about 2 minutes until slightly softened.
Add the salmon pieces to the skillet. Season with 3/4 teaspoon of salt and a few grinds of pepper. Cook for about 3 minutes, turning once, until the salmon is just cooked through. Transfer the salmon to a plate.
Add the cooked pasta and snap peas to the skillet along with 1/2 cup of the reserved pasta water, the remaining 2 tablespoons of butter, the chopped herbs, and the lemon juice.
Cook for about 1 more minute, tossing everything together. Add more of the reserved cooking water if the pasta seems too dry, until the pasta is well coated in a light sauce.
Season with additional salt and pepper to taste.
Divide the pasta among plates and top with the cooked salmon pieces.

Notes

Cooking the snap peas in the same pot with the pasta during the last two minutes is an efficient time-saving step.
Reserving the starchy pasta water is a key technique to help the butter and lemon juice emulsify into a creamy sauce that clings to the noodles.
The salmon is cooked separately and added at the end to prevent it from breaking apart when the pasta is tossed.

Nutrition

Serving Size: 1/4 of recipe
Calories: 600-700
Sugar: 4-6 g
Sodium: 600-800 mg (before adding salt to taste)
Fat: 25-35 g
Saturated Fat: 12-16 g
Trans Fat: 0 g
Carbohydrates: 55-65 g
Fiber: 5-7 g
Protein: 30-38 g
Cholesterol: 120-150 mg

Find it online: https://www.eatswithsoul.com/salmon-pasta/