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- Seafood pasta
- Salmon pasta
This salmon pasta dish is ready in very little time, it's great for the whole family, and you can make it with fresh or frozen salmon.
1 person made this
- 250g pasta of your choice (farfalle, spaghetti, tagliatelle)
- olive oil
- 250g salmon, fresh or frozen and thawed, cubed
- 1 onion, minced
- 125ml chicken or fish stock
- 250ml single cream
- 1 small bunch dill, minced, or frozen minced dill
- salt and pepper
- dry white wine
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Bring a pot with lightly salted water to the boil. Cook pasta following package instructions till al dente. Drain but reserve some of the pasta water.
- Heat a little olive oil i a frying pan and add salmon, fry for a couple of minutes on all sides. Add onion and fry till translucent. Add stock and cream and simmer over low heat till the sauce thickens. Add salt and pepper and thin sauce with a little pasta water, to the desired consistency. Stir in dill and add a dash white wine. Adjust seasoning as needed.
- Serve sauce with pasta or mix everything right in the pan and serve.
Reviews & ratingsAverage global rating:(2)
Salmon in Cream Sauce over Pasta
Cooked salmon is mixed with peas and Parmesan cheese in a buttery cream sauce and tossed with linguine before serving. This is a great way to use up some leftover salmon (next time you cook some salmon, make a little extra just for this recipe!).
- 1 (16 ounce) package spaghetti
- 1 tablespoon vegetable oil
- 10 ounces salmon fillet, cut into cubes
- 1 clove garlic, minced
- 1 pound tomatoes, chopped
- 3 tablespoons chopped fresh basil
- 1 pinch salt and freshly ground black pepper to taste
- ¾ cup heavy whipping cream
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Heat oil in a skillet over medium heat while spaghetti is cooking and cook salmon and garlic until salmon is lightly browned, about 5 minutes. Add tomatoes and basil, season with salt and pepper, and cook for 3 minutes. Pour in cream and simmer over low heat until flavors are well combined and salmon is cooked through, about 10 minutes. Serve sauce over cooked pasta.
How do you make creamy salmon pasta?
The idea for this pasta dish is based on that recipe. All I did was take a salmon fillet, seasoned it and seared in a skillet for more flavour. Then tossed cooked pasta in a creamy white wine sauce.
I added a bunch of fresh greens like spinach, arugula/rocket and watercress for fresh and sharp notes as well as extra nutrition and a burst of colour, of course.
Then topped my pasta dish with salmon bits. Simple and very tasty!
What salmon should I use in pasta recipes?
I would always encourage everyone to buy the best quality you can afford. The main thing to look for in salmon is the source. Always go for wild salmon over farmed even though farmed salmon is cheaper.
There are many varieties and it could get overwhelming if you are not familiar with salmon.
Red salmon, also called sockeye is Western Canada, where we used live, is considered to be superior but quite expensive. Wild pink salmon is always a great second choice.
If you are also wondering which salmon is better Atlantic or Pacific, I would go with what is local to you. If you live somewhere in the middle, then go for what is the freshest and available fish.
You don&rsquot have to buy the most expensive salmon for this pasta recipe since there are many other flavours that all contribute to the overall taste.
Creamy Salmon Pasta
- Author: Ciara Attwell
- Prep Time: 3 mins
- Cook Time: 12 mins
- Total Time: 15 minutes
- Yield: 4 1 x
- Category: Dinner
- Cuisine: European
A simple creamy pasta dish made with salmon, frozen peas and cream. A great way to encourage get kids to eat fish and ready in just 15 minutes. The perfect mid-week family meal.
- 300 g / 10.5oz pasta
- 1/2 tbsp oil or butter
- 1 onion, finely diced
- 1 garlic clove, chopped
- 2 salmon fillets, skin removed
- 100 g / 1 cup frozen peas
- 1 vegetable stock cube
- 100 ml / 0.5 cup single cream
- Cook the pasta in a saucepan on the hob according to the package instructions.
- Heat the oil or butter in a frying pan and add the onion and garlic. Cook for 2-3 minutes until softened but not browned.
- Cut the salmon into small pieces (I find it easier to do this with scissors) and then add to the pan along with the frozen peas and the stock cube.
- Remove 100ml of the water from the pasta and add that to the pan. Stir until the stock cube has dissolved.
- Cook this on low for about 5 minutes, turning the salmon pieces once.
- Remove from the heat and then stir in the cream.
- When the pasta has cooked, drain well and then add to the pan with the salmon. Mix well and then serve immediately.
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❓ Frequently asked questions
Leave this on during cooking as it will add to the flavour and is easier to remove once the fish is cooked. Once the fish is cooked I tend to find that the skin sticks to the foil so I can flake the fish and tip it out with all its juices and leave the skin behind.
This dish is best cooked fresh so that there is no need to reheat any fish or pasta. Reheating can cause the fish to become dry and the pasta to become limp.
I wouldn’t recommend freezing this dish as its not advisable to cook, freeze and then reheat fish. Also pasta tends to not freeze well.
Zoodles with creamy salmon sauce
- 2 lbs 900 g zucchini , spiralized
- 2 tbsp 2 tbsp olive oil
- salt and pepper
- 1 cup 240 ml heavy whipping cream
- 4 oz. (½ cup) 110 g (110 ml) cream cheese
- ¼ cup ( 1 &frasl3 oz.) 60 ml (11 g) chopped fresh basil or fresh cilantro
- 1 1 lime, the juice limes, the juice
- 1 lb 450 g smoked salmon
Recommended special equipment
Not quite ready for zoodles? Try this easy but delicious wonder sauce on our keto pasta instead!
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I love the recipe! I kind of modify a little, sins my diet is dairy free, so I mixed smoked salmon with herbs mentioned and majonaz with no salt because it’s salted already. Then I fried vegetables mentioned with some little carrots, redis, asparagus, garlic and arugula at the end, there I add just a touch of salt but more pepper and then I squeeze a half of lemon on my plate instead. My husband do not like lemon. It was absolutely outstanding delicious! Our new favourite recipe. Thank you.
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Be sure to bookmark/save/pin this post so you can easily make this creamy sun-dried tomato pesto pasta with pan-seared salmon!
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Reader Rachel May shares her speedy recipe for silky pasta with greens, zesty lemon, basil and cream cheese
- First, Cook the pasta: according to package directions, cook pasta just until done to al-dente. Drain, drizzle with a tiny bit of oil, and season with salt and pepper Toss well then set aside.
- Next, season the salmon: Season the salmon with salt and Italian seasoning on both sides.
- Cook the salmon: Heat the oil in a large non-stick skillet over medium heat. Add salmon and cook for 3-5 minutes, then gently flip and cook for 3-4 minutes more, or until flaky. Set aside on a plate.
- Make the Pasta: To the same preheated skillet add garlic and sun-dried tomatoes. Cook for a minute then stir in the flour. Pour the milk little by little, stirring continuously until a smooth sauce forms.
- Add the spinach and stir until wilted. Season with salt and pepper to your taste.
- Next, add cooked pasta to the sauce and cook for a couple of minutes more, just until heated through.
- Meanwhile, flake the salmon with a fork and once the pasta is hot, stir it in and take off the heat.
- Finally, garnish with freshly chopped parsley and freshly ground pepper if desired.
- Serve immediately and enjoy!
- Salmon: we prefer you to use fresh and skinless but you could use frozen. Salmon substitutes can be chicken breast or shrimp.
- Pasta: Use any pasta of choice. For a low-carb alternative, use lentil or chickpea pasta.
- Spinach: best to use fresh, but you may use frozen, or another option would be to use kale in place of the spinach.
- Flour: Any flour can be used to thicken the sauce. Alternatively, you can use cornstarch.
- Milk: we used skimmed milk, but any other milk would work.
- Storing: Store leftovers in an airtight container in the fridge for up to 3 days.
Sides: This Pan Seared Salmon with Creamy Lemon Pasta would be perfect served with some roasted asparagus or broccoli. Alternatively serve this with a fresh green salad and made with a lemon mustard dressing.
Dessert: To balance the creamy main course serve a fresh dessert based around fruit. If strawberries are in season then a simple bowl of strawberries, drizzled with a little balsamic syrup would make a perfect end to the meal. Alternatively, a crisp lemon or apple sorbet would finish the meal well.
Wine: Lemon sauces can cause problems with so many wines, the acidity of the lemon works to soften and mellow the wine. However here the cream helps to overcome that. So try pairing this with a Sémillon. Or buck convention and opt for a red! Salmon is such a rich fish that it can take a low-tannin red like a Valpolicella.
For more delicious pasta ideas why not try:
And for more ways to enjoy salmon why not try:
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