Slow-Roasted Salmon with Creamy Caper Sauce and Fettuccine

Name: Slow-Roasted Salmon with Creamy Caper Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 (6 oz) salmon fillets; 8 oz fettuccine; 1 cup heavy cream; 1/4 cup olive oil; 1/4 cup dry white wine; 3 cloves garlic, minced; 2 tbsp capers; 3 tbsp fresh parsley, chopped, divided; 1 tbsp fresh dill, chopped; 1 tbsp lemon juice; Salt, to taste; Black pepper, to taste; Grated Parmesan cheese, for garnish

This slow-roasted salmon is topped with a tangy lemon-caper cream sauce and paired with classic fettuccine aglio e olio, delivering restaurant-quality elegance in under 30 minutes. The gentle low-temperature roast keeps the salmon tender and moist while the bright caper sauce cuts through the richness of the cream.

🌍American 🏷️Salmon 🏷️Pasta 🏷️Fettuccine 🏷️Creamy sauce Capers

🏷️

🏷️Lemon dill sauce

-0:00

mamamilastnonTikTok

Total

35 min

Servings

2

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by mamamilastn

-0:00

mamamilastnonTikTok

Ingredients

2 (6 oz) salmon fillets
8 oz fettuccine
1 cup heavy cream
1/4 cup olive oil
1/4 cup dry white wine
3 cloves garlic, minced
2 tbsp capers
3 tbsp fresh parsley, chopped, divided
1 tbsp fresh dill, chopped
1 tbsp lemon juice
Salt, to taste
Black pepper, to taste
Grated Parmesan cheese, for garnishoptional

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Instructions

1
Season salmon fillets with salt and pepper. Slow roast in the oven until cooked through and moist.
2
While the salmon roasts, cook fettuccine according to package directions. Reserve some pasta water before draining.
3
In a skillet over medium heat, begin the sauce by warming the heavy cream.
4
To the cream, add fresh dill, capers, lemon juice, and white wine. Let it simmer and reduce slightly.
5
In a separate large skillet, heat the olive oil over medium heat.
6
Add minced garlic and 2 tablespoons of chopped fresh parsley to the hot oil. Season with salt and pepper and sauté until fragrant.
7
Add the cooked fettuccine to the garlic and oil. Toss to coat, adding a splash of reserved pasta water to help create a light sauce.
8
To plate, place a slow-roasted salmon fillet on a plate.
9
Arrange a portion of the fettuccine aglio e olio next to the salmon.
10
Pour the creamy caper sauce generously over the salmon fillet.
11
Garnish the entire dish with the remaining fresh parsley and grated Parmesan cheese.

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Tips & Notes

Pro tips

Pat salmon fillets dry before roasting to promote gentle, even cooking without moisture escaping too quickly.
Add capers near the end of sauce cooking to preserve their briny flavor and firm texture—prolonged heat softens them.
Deglaze the pan with white wine after roasting salmon to capture flavorful fond for the cream sauce.
Cook fettuccine 1-2 minutes under al dente; finish cooking it in the caper sauce for better flavor absorption.

Substitutions

Heavy cream → crème fraîche or Greek yogurt thinned with broth (lighter, tangier result)
Capers → green peppercorns or chopped green olives (similar briny punch)
Dry white wine → dry vermouth or chicken broth (reduces acidity slightly)
Fresh dill → fresh tarragon or chervil (different herbaceous note but same elegance)

Storage & make-ahead

Store leftovers separately: refrigerate salmon and sauce in airtight containers up to 2 days. Reheat salmon gently in a 300°F oven with a foil tent; toss pasta with sauce over low heat.

Common Questions

What temperature should I roast the salmon at?

Slow-roast at 275°F to gently cook the salmon through while maintaining a moist, buttery texture. Check for doneness around 12-15 minutes depending on fillet thickness.