Instructions

• Bring a large pot of salted water to a boil, then cook your chosen pasta until al dente following package directions. Before draining, reserve 1 cup of the starchy pasta water, then drain the pasta and set it aside.
• While the pasta cooks, pat the salmon fillets dry and season both sides generously with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat, then add salmon fillets (skin-side down if applicable) and cook for 4-6 minutes per side until cooked through. Remove the salmon and flake it into bite-sized pieces with two forks, then set aside.
• Reduce heat to medium and sauté minced garlic in the same pan for about 1 minute until fragrant, being careful not to burn it. Pour in heavy cream, stir well, and bring to a gentle simmer.
• Stir in pesto and grated Parmesan cheese until well combined and melted; if the sauce is too thick, add reserved pasta water to reach desired consistency. Taste and adjust seasoning with salt and pepper.
• Add the cooked pasta to the cream sauce in the pan and toss to coat evenly. Gently fold in the flaked salmon.
• Squeeze in the juice from half a lemon, then toss once more. Serve immediately, garnished with extra Parmesan, fresh parsley, or basil if desired.