Garlic Cream Cheese Fettuccine with Salmon

In a large Dutch oven, bring salted water to a boil to cook pasta.

Meanwhile, melt butter in a large, deep skillet over medium-low heat. Add onions and salt. Sauté for a few minutes, then add garlic and cook for just one more minute.

Cube cream cheese and add it to the skillet with bouillon cubes. Stir till cream cheese is melted.

Pour in cream and bring to a simmer.

Add lemon zest and Parmesan cheese.

When cheese is completely melted, add tomatoes and salmon (You can also add mushrooms, asparagus, squash, etc… I use salmon grilled on a cedar plank. You can use baked or smoked salmon…or even grilled chicken.) Taste sauce and salt it if necessary.

Pour sauce over drained, cooked pasta. Toss and season with a few twists of fresh-ground black pepper. Serve and enjoy!