There are no native salmon in Italy. But salmon can hold up to Alfredo sauce, and I don’t like mackerel. The lemon juice cuts some of the richness of all the cream and cheese. This one is a 30-minute meal which can be done on a weeknight. I hope you like it.

1 pound salmon cubes
8 ounces your favorite pasta
3 ounces butter
6 ounces Parmesan cheese, grated
2 ounces Romano cheese, grated
1 cup cream
3 cloves minced garlic
3 tablespoons parsley
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
3 tablespoons olive oil
1 tablespoon lemon juice

Coat salmon with salt, pepper, and onion powder.

Heat skillet to medium.

Add olive oil and garlic.

Add salmon to pan and cook for 2 minutes per side; keep it rare. Remove from pan and coat fish with lemon juice; set aside. Do not drain skillet!

Heat water for pasta.

In same skillet add butter and melt.

Add cream and cheeses and bring to a slow boil.

Add parsley.

Cook pasta per package directions to el dente and drain.

Add salmon to Alfredo.

Add pasta to Alfredo and toss.

Serve.