Creamy Salmon Linguine Recipe (with Video)

Cook the linguine
1. Cook linguine according to instructions on the package.
Cook the salmon
1. Pat salmon dry with a paper towel. Season it with garlic salt & ground black pepper.
2. In a non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat until hot.
3. Add salmon to the skillet (skin side up if keeping the skin), and and cook for about 4 minutes without moving it.
4. Carefully flip the salmon then reduce the heat to medium. Let it cook for another 3-4 minutes until cooked through. Set aside.
Make the pasta sauce
1. In a clean non-stick pan, heat up 2 tablespoons of olive oil over medium heat. Then add in sliced garlic and sun-dried tomatoes. Sauté for about 1 minute, stirring.
2. Add in all the seasoning. Stir to combine.
3. Incorporate the butter and allow it to melt completely.
4. Pour in the heavy cream and turn the heat to medium-low. Let it simmer for about 20 seconds. Stir occasionally.
5. Save 1/2 cup pasta water then drain the linguine.
6. Add the drained linguine to the pan with the sauce and toss gently until it's evenly coated in sauce. Add pasta water if needed to achieve desired sauce consistency. (We want there to be extra sauce to pour over the salmon.)
7. Plate the linguine then add a piece of salmon fillet on top.
8. Drizzle the creamy pasta sauce over the salmon.
9. Garnish it with freshly grated parmesan cheese and dried parsley flakes. Enjoy!