1
Cook the Pasta: Bring a large pot of generously salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
2
Season the Salmon: Pat the salmon fillets dry with paper towels. Rub lightly with oil, then season both sides with Kinders Lemon Garlic Butter seasoning, garlic powder, oregano, onion powder, and paprika.
3
Cook the Salmon: Heat a large skillet over medium-high heat. Add the oil and butter. Once hot, sear the salmon for 3-4 minutes per side, or until golden brown and cooked through. Spoon the pan drippings over the salmon as it cooks for extra flavor. Remove from the skillet and set aside.
4
Sauté the Aromatics: Reduce the heat to medium. In the same skillet, melt the butter. Add the chopped shallots and sauté for about 3 minutes until softened. Stir in the minced garlic and cook for 1-2 minutes, until fragrant.
5
Make the Sauce: Pour in the lemon juice and heavy cream, stirring to combine. Let simmer for 2-3 minutes until slightly thickened. Stir in the lemon zest.
6
Season the Sauce: Add the garlic powder, Kinders Lemon Garlic Butter seasoning, oregano, red chili flakes, Parmesan cheese, salt, and black pepper. Stir until the cheese is melted and the sauce is smooth. Add the reserved pasta water and mix until fully combined.
7
Combine the Pasta: Add the cooked fettuccine to the skillet and toss until evenly coated in the creamy sauce. Let cook for another 1-2 minutes so the pasta absorbs the flavor.
8
Serve: Plate the pasta and top with the salmon fillets, or serve alongside. Garnish with fresh parsley, extra Parmesan, red pepper flakes and lemon wedges if desired.