Fettucine with Heavenly Salmon Sauce

Recipe View 2 mins In a large skillet or sauté pan, melt the butter over medium heat. (2 minutes)

Recipe View 3 mins Add the salmon strips, sliced leek, red onion, and minced garlic to the skillet. Sauté until the salmon is lightly cooked and the vegetables are fragrant and softened. (3 minutes)

Recipe View 1 mins In a separate medium bowl, whisk together the light cream, sour cream, and cornstarch until smooth. (1 minute)

Recipe View 1 mins Pour the cream mixture into the skillet with the salmon and vegetables. Stir in the lemon zest, black pepper, and paprika. (1 minute)

Recipe View 9 mins Cook, stirring constantly, until the sauce has thickened and the salmon flakes easily with a fork. Be careful not to overcook the salmon. (8-10 minutes)

Recipe View 9 mins While the sauce is simmering, bring a large pot of lightly salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions until al dente. (8-10 minutes)

Recipe View 2 mins Drain the pasta well, reserving about 1/2 cup of the pasta water. Add the drained pasta to the skillet with the salmon sauce. Toss to coat, adding a little of the reserved pasta water if needed to adjust the consistency of the sauce. (2 minutes)

Recipe View Serve immediately, garnished with freshly grated Parmesan cheese.