Alaskan Sockeye Salmon with Fettucine and Lemon Cream Sauce

Fresh-caught Alaskan Sockeye Salmon, simply prepared with a squeeze of lemon, is a delightful summer dish. But when your body is craving—or the occasion calls for—something richer and more complex, this Alaskan Sockeye Salmon with Fettuccine and Lemon Cream Sauce, is a perfect option. 

Bon Appetit! 

Ingredients: 

Serves 2

Salmon:

2 Alaskan sockeye salmon fillets (about 6 oz each) 

Salt and pepper, to taste 

1 tbsp olive oil or butter 

Fresh parsley, chopped (for garnish) 

Grated Parmesan cheese (for garnish) 

Fettuccine and Cream Sauce: 12 oz fettuccine pasta 

1½ tbsp butter 

2 cloves garlic, minced 

½ cup finely chopped carrots 

½ cup peas (fresh or frozen) 

½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) 

¾ cup heavy cream 

1 tbsp capers, drained 

1 tsp Dijon mustard 

1 tbsp fresh lemon juice (about half a lemon) 

¼ cup grated Parmesan cheese 

Salt and pepper, to taste 

Pinch of nutmeg (optional) 

Reserved pasta water (about ¼ cup) 

Instructions: 

Cook the Pasta

• Bring a large pot of salted water to a boil. 

• Cook 6 oz fettuccine until al dente (8-10 minutes). 

• Drain pasta, reserving about ¼ cup pasta water. Set aside. 

Cook the Salmon

• Pat salmon dry and season with salt and pepper. 

• Heat 1 tbsp olive oil or butter in a skillet over medium-high heat. 

• Cook salmon skin-side down for 4-5 minutes until crispy. 

• Flip and cook another 3-4 minutes until cooked through. 

• Remove from heat and keep warm. 

Make the Cream Sauce with Capers, Lemon, White Wine & Mustard

• In the same skillet, reduce heat to medium and add 1½ tbsp butter. 

• Sauté minced garlic for 30 seconds until fragrant. 

• Add chopped carrots and cook 3-4 minutes until tender. 

• Stir in peas and cook 2 minutes more. 

• Pour in white wine and simmer for 2-3 minutes until reduced by about half. 

• Stir in Dijon mustard and capers. 

• Add heavy cream and bring to a gentle simmer. 

• Stir in lemon juice. 

• Add Parmesan cheese and stir until melted and sauce thickens slightly. 

• Season with salt, pepper, and a pinch of nutmeg if desired. 

• If sauce is too thick, add reserved pasta water a little at a time to loosen. 

Combine Pasta and Sauce

• Toss cooked fettuccine in the cream sauce until well coated. 

• Reserve about 2 tbsp of sauce to drizzle over the salmon. 

Serve

• Divide pasta between two plates. 

• Top each with a salmon fillet. 

• Drizzle reserved sauce over the salmon. 

• Garnish with chopped parsley and a sprinkle of Parmesan cheese.