30-Minute Creamy Garlic Salmon Pasta with Dijon Mustard
This creamy garlic salmon pasta is so irresistibly good! Loaded with buttered garlic, fresh herbs, and zesty Dijon mustard, each noodle is coated with this delicious sauce! Recipe also includes our hit tips on keeping the salmon extremely moist using our secret trick!
Ingredients
Dijon Mustard Salmon
- 1.5 pounds fresh salmon skinless if possible
- 5 tablespoons French’s Dijon Mustard with Chardonnay plus more for seasoning
- 4 tablespoons honey
- 4 teaspoons olive oil
- 1 teaspoon dried rosemary
- ½ teaspoon lemon pepper seasoning
- salt and pepper to taste
- non-stick spray
Fettucine and Sauce
- 12 ounces fettucine noodles cooked
- 2 tablespoons unsalted butter
- 6 garlic cloves peeled and minced
- ½ cup chicken broth
- 2 cups heavy whipping cream
- juice from ½ a lemon
- ½ teaspoon lemon pepper seasoning
- 1½ cups shredded parmesan cheese plus more for topping
- ¾ cup chopped parsley plus more for topping
- salt and pepper to taste
- olive oil
Instructions
Dijon Mustard Salmon
- Fill the bottom of the broiler pan with water. Preheat oven to 400° F and put the bottom of the broiler pan with the water in the oven as it preheats.
- In a small bowl, mix together the Dijon mustard, honey, olive oil, dried rosemary, lemon pepper seasoning, and salt and pepper to taste.
- When the oven is done preheating, remove the broiler pan with water and put the top part of the broiler pan on top. Spray non-stick spray on top of the broiler pan.
- Put the salmon on top of the broiler pan. Spread the honey mustard sauce all over the salmon including the top and sides of the salmon.
- Bake the salmon for 18-20 minutes. Prepare the pasta and sauce while the salmon is baking.
Fettucine and Sauce
- In a large electric skillet or sauté pan over medium heat, add the unsalted butter and olive oil. Once heated, brown the minced garlic cloves until softened.
- Add the chicken broth, heavy whipping cream, juice from ½ a lemon, and lemon pepper seasoning to the pan. Simmer for 5 minutes over low heat.
- Add the shredded parmesan cheese to the sauce. Optional- Add additional French’s Dijon Mustard with Chardonnay to the sauce to taste. Stir to combine. Simmer for an additional 5 minutes until the sauce has thickened.
- Toss the sauce with the cooked pasta. Add the cooked salmon to the pan and break apart to bite-sized pieces. Gently mix with the pasta until combined.
- Add the chopped parsley, salt and pepper to taste to the pasta. Garnish with additional parmesan cheese and chopped parsley when serving. Enjoy!
Notes
- This creamy garlic salmon pasta is adapted from our Nutritious Honey Baked Salmon with Dijon Mustard recipe.
- You can substitute the fresh chopped parsley with dried parsley flakes. A good rule of thumb is to use 3x the amount of fresh herbs compared to dried herbs. For example, 1 tablespoon of fresh parsley is equivalent to one teaspoon of dried parsley.
- See Sam’s Pro Tips for this Creamy Garlic Salmon Pasta for further detail.