creamy salmon pasta

An easy to make and elegant salmon pasta dish.

Salmon Pasta with a Creamy Garlic Sauce

fettuccine or other pasta (uncooked)

salmon

Onion powder (to taste)

Salt & pepper (to taste)

olive oil

butter

dry white wine

lemon

heavy/whipping cream

garlic (minced)

freshly grated parmesan

flour

parsley (chopped)

Boil a large salted pot of water for your pasta. Cook using package directions until it's al dente.

Grate parmesan and set aside. Season the salmon lightly with onion powder and salt &amp; pepper on both sides.

Add the olive oil and butter to a skillet on medium high heat. Once it's hot, add the salmon. Cook salmon for a couple of minutes on each side.

Take the salmon out of the pan and set aside. Add the white wine, lemon juice, cream, garlic, and parmesan, and scrape the bottom of the pan so the brown bits get incorporated into the sauce.

Slowly add the flour to the sauce, while stirring, to avoid any lumps.

Add the salmon back in the pan and break it up with your cooking spoon so it's in bite-size chunks. Gently mix it in with the sauce. Cook for an additional five minutes or so until the sauce is thickened and salmon is cooked through.

Drain pasta and add it to the skillet, along with 1 tablespoon of the water you cooked the pasta in. Gently mix the sauce and pasta. Serve immediately with parsley and extra parmesan cheese if desired.

Smoked Salmon Pasta from Delish.com turns spaghetti into an insanely delicious dinner. 

Smoked Salmon Pasta

spaghetti

red onion, chopped

garlic,

c. white wine

heavy cream

Kosher salt

black pepper

lb. smoked salmon,

c. capers, drained

tbsp. dill,

The flavors  didn’t work for us. From reading the recipe it sounded delicious, but it wasn’t enjoyable, we were merely no longer hungry. Perhaps the smoked flavor of the salmon was the problem. I don’t know but I’m not interested enough to try it again. Sorry.

I've made this a few times now!  I had been trying different smoked salmon pasta recipes and this is now my fav.  Super quick and easy to make.  Like others, I omit the salt, because between the smoked salmon and the capers, I don't think it's needed.  I also up the wine and dill measures a bit this last time, and found it more flavourful that way.  Oh, and Sockeye Smoked Salmon is my choice for this!

This is a great recipe, better than the last few I’ve tried.  Made husband very happy!

Excellent! Made minor changes. Used 2 Tablespoons olive oil to cook garlic and shallots instead of onion (1 big, 1 small shallot) then stirred in 2 Tablespoons flour and cooked for a couple of minutes  Then added wine and cream ...eventually about 6 Tablespoons pasta water. Used about 4-6 oz of thinly sliced smoked salmon that I chopped into bite-sized pieces. Used all other ingredients as specified in recipe.Very, very good,

This was wonderful! Both my husband and teenage son enjoyed it! I had white onions, but will try it with the red next time as I’m sure they add a slightly different flavor.

It would be great if the directions instructed what to do with the raw salmon you add on step 3 for 2 minutes. Salmon takes a lot longer than that to cook but I burned my sauce. I’m kidding but seriously that is the protein of the dish....

This was <strong>incredible!</strong> So easy, fairly cheap, very quick, and extremely delicious. Excellent date-night recipe, my husband and I got 4 servings out of this recipe. Highly recommend.

Fast to put together, I used leftover capellini, and husband and son loved it. I am not a fan of salmon but the taste was good, and my husband doesn't usually care for cream sauces but loved this.

https://streaming.hearstdigitalstudios.com/fc557af0-5d03-4b5a-8c66-722d268626e5/video_rover_16x9_1080p_hd_1529523920_44583.mp4

This Easy Baked Salmon Is Super Impressive

Guaranteed to impress, this creamy salmon pasta with sun-dried tomatoes is spectacular. The garlic lemon alfredo sauce is made with no cream!

Salmon Pasta

salmon fillet* (I prefer cooking salmon with skin on, though you can use skinless if you prefer)

extra virgin olive oil (divided)

salt

black pepper (divided)

whole wheat penne (rigatoni,

unsalted butter

shallot (finely chopped)

garlic (minced (about 1 1/2 tablespoons))

red pepper flakes

white wine

tomatoes

basil (plus additional for serving)

Parmesan cheese (plus additional for serving)

Preheat

Place a rack in the center of your oven and preheat the oven to 375 degrees F. Place the salmon in a shallow baking dish just large enough to hold it comfortably and pat dry.

Drizzle

Drizzle the salmon with 1 tablespoon olive oil and 2 tablespoons lemon juice (you’ll need the zest of ½ lemon later on, so be sure to plan accordingly). Sprinkle the salmon evenly with ½ teaspoon salt and ¼ teaspoon black pepper.

Bake

Bake the salmon for 14 to 18 minutes for a 1-inch fillet, until it flakes easily with a fork and reaches 145 degrees F on an instant-read thermometer. DO NOT overcook. If your salmon is thicker or thinner than 1-inch adjust the cooking time accordingly (I usually start checking it around 12 minutes, remove it a few degrees early, then cover it and let it rest to allow the carry-over cooking to finish the job). Remove to a cutting board or plate.

Break

Let the salmon rest 5 minutes, then with a fork, break it into large, bite-sized pieces. Discard the skin.

Cook

While the salmon bakes, bring a large pot of salted water to a boil. Cook the pasta to al dente, according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain.

Heat

While the pasta cooks, in a large, deep skillet or Dutch oven, heat the butter and remaining 1 tablespoon olive oil over medium-low heat.

Add the shallot and cook until beginning to soften, about 3 minutes. Add the garlic and cook 30 seconds. Add the red pepper flakes and remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper.

Simmer

Add the wine, lemon zest, and remaining ¼ cup lemon juice. Bring to a simmer. Simmers gently for 2 minutes, adjusting the heat as needed.

Stir

Stir in the noodles. Toss the noodles so that they become coated with garlic-lemon sauce. If at any point, the sauce becomes too thick or dry, splash in the reserved pasta water as needed.

Stir in the sun-dried tomatoes, basil, and parmesan.

Last, gently stir in the flaked salmon, heating just until warmed through. Enjoy immediately, with a sprinkle of extra Parmesan and basil.

Smoked salmon pasta is a creamy pasta recipe that is easy to make and absolutely delicious. It&#39;s made with staple ingredients and there are many options for substitutions so you can make this pasta with what you have on hand. In just 20 minutes you can have a tasty and cozy dinner on the table.

pasta (gluten-free if needed (we

baby spinach

onion

cherry tomatoes (cut in half)

artichoke hearts (cut in half if large)

sour cream

lemon juice (from 1 lemon)

capers

chili flakes

Salt and pepper (to taste)

dill (or 1 teaspoon dried)

cook pasta

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Reserve 1 cup of the pasta water then drain the pasta and put it back into the pot. Place the spinach on top of the pasta.

Smoked Salmon Pasta Step 1

saute onions

While the pasta cooks, begin making the sauce. Heat the oil in a large pan over medium-high heat. Add the onion and cook for 2 minutes, until it is transparent. Add the garlic and cook for 1 minute.

Smoked Salmon Pasta Step 2

add ingredients

Break the smoked salmon into pieces and add it to the pan along with the cherry tomatoes, artichoke hearts, sour cream, lemon juice, capers, chili flakes, and ½ cup of the pasta water. Bring the pan to a boil and stir until everything is creamy and mixed together. Season to taste with salt and pepper then mix in the dill.

Smoked Salmon Pasta Step 3

combine

Pour the smoked salmon sauce into the pasta pot and mix everything together. If needed, add a splash more pasta water to loosen the pasta.

Smoked Salmon Pasta Step 4

https://content.jwplatform.com/videos/Fw3sxjTp.mp4

A quick and easy pasta recipe made with smoked salmon, cherry tomatoes, artichoke hearts, and spinach.

Make this Creamy Smoked Salmon Pasta for a restaurant-quality meal any night of the week!

Creamy Smoked Salmon Pasta

salted butter

shallot

white wine ((Eg. Sauvignon Blanc

low-fat cream cheese

2% milk ((or whole milk))

lemon juice

Parmesan cheese

basil leaves

starchy cooking water from pasta

salt ((for the cooking water))

penne ((or fettuccine, farfalle, etc.))

On a cutting board, chop one peeled shallot until you have 1/3 cup. Set it aside. Use a chef&#39;s knife to cut up the smoked salmon into 1/2-inch or 1-inch pieces. Grate the Parmesan cheese, if needed.

Fill a large pasta pot 2/3 full with water and place it on the stove over high heat. Add one teaspoon of salt to the pot and cover.

In a 12-inch skillet over medium-high heat, melt the 2 tablespoons of butter. Add the chopped shallots and stir to combine. Cook until the shallots are softened.

Lower the heat slightly and add 1/4 cup of white wine to the skillet. (It will splash if the heat is too high.) Cook the wine for two minutes to reduce it.

Cut up half a block of cream cheese (4 ounces) into six cubes. Add the cubes to the pan and stir until melted, creamy and combined with the shallots and wine.

While stirring, add 1/4 cup milk at a time, waiting until it&#39;s combined before adding more milk. When all the milk is added, continue stirring until the sauce thickens and gets bubbly.

Stir in 1 tablespoon of lemon juice. Lower the heat and gradually stir in 1 cup of Parmesan, stirring after each addition to combine. Stir in 1/2 teaspoon of pepper.

Stir in the chopped smoked salmon until combined and heated through. Turn off the heat.

When the pot is boiling, stir in a pound of pasta. Cook until it&#39;s al dente, stirring occasionally to prevent sticking. After the pasta has cooked for five minutes or so, scoop out a ladle (1/2 cup) of cooking water and set it aside in a bowl.

When the pasta is cooked, drain it in a colander in the sink. Turn the heat on low under the smoked salmon sauce. Add the drained pasta to the pan of creamy sauce and stir to combine. Stir in 1/4 cup of the reserved cooking water.

When the pasta and sauce are heated through, turn off the heat. Squeeze on some lemon juice (you don&#39;t need to use the entire lemon half.) Rinse the basil leaves and pat dry. Stack the leaves, roll them into a cylinder, then use kitchen scissors to cut them into ribbons and sprinkle them over the pasta.

Serve immediately with extra lemon at the table.

If there are leftovers, you can stir in some or all of the remaining reserved cooking water. Store leftovers in the refrigerator for up to four days. To reheat, add a little butter or drizzle on some olive oil, then heat, covered, in the microwave. Stir and enjoy.

Love salmon pasta and looking for healthy dinner inspo? Try our lighter recipe made with salmon, penne, veg and basil – it's fresh, tasty and packed with goodness

Healthy salmon pasta

penne

salmon steaks,

tbsp pine nut

red pepper

mushroom

Cook the pasta following pack instructions, adding the salmon to the water 6 mins before the end of the cooking time.

Heat the oil in a pan, then cook the pine nuts until toasted. Add the pepper and fry until softened. Tip in the mushrooms and stir until they start to soften, then add a ladleful of the pasta water.

When the pasta is cooked, remove the salmon to a plate, then drain the pasta. Fork the salmon into flakes and add to the vegetables along with the pasta and the basil leaves. Season with pepper and lightly toss together before serving

An insanely delicious salmon pasta with capers and lemon nestled into a light and zingy parmesan cream sauce.

Delicious Creamy Salmon Pasta Recipe

dried pasta

garlic cloves, finely diced

pasta water

creme fraiche

lemon juice ((plus zest to finish))

herbs,

Preheat oven to 390f (200c)

Place the salmon fillet skin side down on a baking tray lined with parchment paper. Drizzle with 1/2 tablespoon olive oil and a good pinch of salt and pepper. Squeeze a little lemon juice over too if you have extra.

I find the perfect timing for a salmon fillet is to measure how thick it is in the fattest part. It needs 5 minutes for every 1.5cm. So if your fillet is 3cm thick then 10 minutes. My piece was actually quite small at 2.5cm so I did 8 minutes and it was perfect. If you don&#39;t have a way to measure then do 10 - 12 minutes if it is an average piece.

Let it sit loosely covered with foil while you make the sauce then use two forks to break it up into bite size chunks.

Boil your pasta in well salted boiling water, undercooking by a minute from package instructions and reserving a good cup of the pasta water before draining.

In a large skillet melt the butter over a medium heat and when it starts to sizzle add the pepper and garlic and cook for a further minute.

Lower the heat slightly and add 2/3 cup of pasta water and whisk together.

Add the creme fraiche and whisk until it is well emulsified, let it gently bubble for a minute or so (it should never be boiling, just a VERY gentle simmer).

Add the finely grated parmesan in two separate lots, mixing in and letting it melt before adding the next.

Add the lemon juice and whisk in quickly.

Add the cooked pasta straight into the sauce, toss well and let it gently bubble away to thicken for 1 - 2 minutes. Add more pasta water if you need. Remember it will continue to thicken up off the heat.

Toss through the capers and then serve with the flaked salmon on top and some lemon zest too. I like to also add some chopped chives, dill or other herb you like.

Another delicious recipe that both myself and my partner enjoyed. We enjoyed it so much that I'll add it to our ever growing list of favourite pasta dishes, all your recipes of course ?

Oh my god this is so good. The flavors meld perfectly, nothing is too overpowering or it enough. The lemon especially shines just right. For the final garnish, I used roasted pine nuts, chopped basil, parsley, and lemon zest. Will definitely be making this again!

For a dish with just a few ingredients, this was so easy to make and was delicious, I ate the leftovers cold for dinner the next day and it was still delicious

This was SENSATIONAL! Also the salmon was so perfect with your method

https://content.jwplatform.com/videos/R9GPEBkM.mp4

An extremely simple creamy salmon pasta recipe that is guaranteed to become a favorite. Perfectly cooked salmon mixed into a light and zingy cream sauce with lots of parmesan cheese, lemon and garlic. This pasta dish will become a weeknight dinner go to but also special enough for a date night. It's SO delicious.

Am quick and easy, yet elegant pasta dish with fresh salmon, pesto and spinach

Salmon Pesto Pasta

penne (or other pasta)

pesto

spinach

sea salt and pepper

Bring a large pot of salted water to a boil and then cook the pasta according to package directions.

Heat a large non-stick skillet to medium heat and add a splash of olive oil.

Season the salmon generously with sea salt and pepper, then place on the heated skillet.

Cook the salmon for 2-3 minutes per side (depending on thickness) then remove from the skillet and flake.

Add the wine to the skillet, and using a wooden spoon release any bits that are stuck to the pan. Let the wine cook until it reduces.

Add the cooked pasta to the skillet, then the pesto, then squeeze the fresh lemon over in. Top with the spinach, then toss until the leaves have brightened and just wilted.

Serve with salmon topped over it, slices of lemon and parmesan cheese.

Make a delicious one pot pasta, bake salmon at the same time, add it to the skillet and voilà - healthy, creamy salmon pasta with just a few fresh ingredients in 23 minutes.

Creamy Salmon Pasta

salmon fillets,

seasoning rub, Note 2 (or a bit more if needed)

broth (vegetable

milk,, Note 3

orzo (or other small pasta)

salt and black pepper

Optional garnish: extra Parmesan, fresh parsley, lemon juice

HEAT OVEN or toaster oven to 425F/218C. Line a pan with parchment paper or aluminum foil sprayed with cooking spray.

COOK ORZO: In medium or large skillet (Note 7), bring 3 cups broth and 1 cup milk to a boil. Stir in orzo. Lower heat to medium-high heat or medium heat (liquids should be gently boiling). Stir, uncovered, for about 8-9 minutes or until orzo is al dente or however tender you like it. The orzo will still have lots of liquid in the pan - don&#39;t worry - it will thicken up. TIP: Stir occasionally so that orzo doesn&#39;t stick to pan.

BAKE SALMON: While orzo is cooking, season salmon generously with your preferred seasoning, Note 2. Place on prepared pan, skin side down if salmon has skin) and bake for 10-12 minutes until warm pink or just opaque inside. Don&#39;t overcook or it will be dry. The internal temperature with an instant read thermometer will read 125F-130F (52-54C). Temp will rise with resting. Tip: Rule of thumb is to cook salmon 10 minutes per 1 inch/2.5 cm thickness.

FINISH CREAMY PASTA: Lower heat on pasta to medium low. Add chopped spinach, Parmesan and pesto. Stir until well until combined and spinach is wilted and pasta sauce thickens, about 2-3 minutes. If too thick, add more broth to the consistency you prefer. If too thin, cook a bit longer or add more Parmesan (it will continue to thicken when sitting). Taste and add salt and pepper to taste. You can also add additional pesto and Parmesan if you like.

ASSEMBLE: Peel off skin of salmon if your salmon has skin. Break salmon into small pieces and place over pasta. Serve in skillet or divide onto plates or bowls with extra Parmesan on the side, a squeeze of lemon juice, lemon zest or a sprinkle of parsley. I like to sprinkle on a touch of sea salt too.

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The most viewed creamy salmon pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine