Ingredients

• 200 grams of pasta (spaghetti or fettuccine)
• 200 grams of fresh salmon fillet
• 1 tablespoon of olive oil
• 2 cloves of garlic, minced
• 200 ml of heavy cream
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• Parmesan cheese, grated (optional)

Instructions

1. Begin by cooking the pasta according to the package instructions in a pot of salted boiling water. Once al dente, drain and set aside, reserving some pasta water.
2. While the pasta is cooking, heat olive oil in a large pan over medium heat. Add the minced garlic and sauté for about a minute until fragrant.
3. Cut the salmon fillet into bite-sized pieces. Add the salmon to the pan and cook for 4-5 minutes or until it turns pink and flakes easily.
4. Pour in the heavy cream, and stir to combine. Let it simmer for a couple of minutes until it thickens slightly.
5. Season with salt and black pepper according to your taste.
6. Add the cooked pasta to the salmon and cream mixture. Toss well to coat the pasta evenly, adding a little reserved pasta water if needed to achieve a creamy consistency.
7. Remove from heat, garnish with fresh parsley, and sprinkle with Parmesan cheese if desired. Serve immediately.