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

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