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.

Make this salmon pasta in under 20 minutes for a dinner the whole family can enjoy. Kids will love the fun-shaped pasta while packing in fibre and omega-3

Pasta with salmon & peas

wholewheat fusilli

shallot,finely

frozen peas

salmonfillets,

low-fat crème fraîche

vegetable stock cube

chives,snipped

Bring a pan of water to the boil and cook the fusilli according to the pack instructions.

Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.

Add the peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.

Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.

This salmon pasta with white wine cream sauce is only made better by a bunch of spinach, arugula and watercress greens mixed in for more flavour and a pop of colour. Best news is this delicious pasta dish could be on your table in 30 minutes!

Salmon Pasta with Mixed Greens

pasta

shallot

garlic

250 milliliters/1cup double/heavy cream

grams/2cups greens

lemon, zest and 1 tbsp juice

salt

tbsp fresh parsley, chopped

Cook the pasta in a large pot of salted boiling water according to package instructions.

While the pasta is cooking remove the skin from salmon fillet, check for residual bones, remove if any found and cut into bite-sized pieces. Season with salt and pepper and sear on all sides in 1 tbsp of butter in a large pan until cooked all the way through. It won&#x27;t take longer than 2-3 minutes. Remove to a separate plate.

To the same pan add 1 tbsp olive oil, chopped shallots and minced garlic and saute over low heat for 1-2 minutes, turn the heat to medium and add white wine and let it reduce for 5-7 minutes, then add the heavy cream and mixed greens with salt, lemon zest and lemon juice. Mix to combine, then add the drained pasta to the sauce and toss to combine, top with seared salmon, chopped parsley and serve.

https://embed.mediavine.com/videos/kg6x5fslklit14vkfvna

This salmon pasta with white wine cream sauce is only made better by a bunch of spinach, arugula and watercress greens mixed in for more flavour and a pop of colour.

Creamy Salmon Pasta with Mixed Greens

This Salmon Pasta with Spinach is a deliciously easy pasta recipe with chunks of tender salmon and spinach in a scrumptious, creamy Parmesan sauce!

Salmon Pasta With Spinach

lb. salmon (skinless and boneless – one piece or multiple pieces)

pasta (I use campanelle)

onion

baby spinach

heavy cream

Parmesan cheese (grated)

parsley

salt and pepper (to taste)

SALMON PASTA WITH SPINACH

Cook pasta according to the package instructions. Meanwhile, sauté the onion in butter over medium heat for 4-5 minutes.

Add the salmon and keep cooking for another 5-7 minutes, breaking it into flakes as it cooks.

Add the spinach and cook it for 1-2 minutes, until wilted.&nbsp;

Add the heavy cream, Parmesan, garlic, salt, and pepper. Stir and bring to a gentle simmer.

Add the cooked pasta and chopped parsley. Mix everything together thoroughly.

Garnish with parsley and grated Parmesan. Serve.

https://content.jwplatform.com/videos/WrZ7FctC.mp4

Salmon and Spinach Pasta

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

Smoked Salmon Pasta

spaghetti

red onion, chopped

garlic,

c. white wine

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 incredible! 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

Seared salmon in creamy dill sauce on pasta. This easy dinner recipe takes minutes to make and will be a hit with your friends and family.

Creamy salmon pasta

400 g (14 ounces) salmon fillets (skin-on)

salt and pepper (to taste

onion (finely chopped)

heavy / whipping cream

tbsp dill (finely chopped)

lemon juice

500 g (1lb) pasta (cooked and 1 cup water reserved.

Pat the salmon dry with paper towels. Drizzle over the olive oil and season with salt and pepper.

Heat a nonstick frying pan over high heat. Add the salmon, skin-side down, and cook until the skin is crispy and golden (approximately 3-4 minutes). Carefully flip the fish over and cook for another minute or two on the other side until done to your preference. Remove from the pan and set aside.

Add the butter to the pan then add the onion. Cook for a few minutes until softened and add the garlic. Cook for 30 seconds then pour in the cream. Add the dill and lemon then bring to a gently simmer.

Simmer the cream sauce for 5-7 minutes until it coats the back of a spoon. Flake in the salmon and season with salt and pepper.

Add the pasta and toss until the pasta is coated in the sauce. If necessary add a few tablespoons of pasta water.

Taste and adjust seasoning then serve.

Creamy and Delicious pasta recipe made with almond mild, garlic, sundried tomatoes, and then tipped with seared salmon.

Creamy Salmon Pasta

oz Short Pasta of Choice (or lentil pasta)

olive oil (or avocado oil)

Kosher salt and ground pepper (to taste)

lb skinless salmon fillets

Italian seasoning

tomatoes

gluten-free flour (or any flour)

skimmed milk

oz fresh spinach (or frozen, strained)

Cook the pasta according to package directions, 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.

Season the salmon with salt and Italian seasoning on both sides.

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.

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.

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.

Garnish with freshly chopped parsley and freshly ground pepper if desired.

Serve immediately and enjoy!

Impress friends and family by serving up this full flavoured salmon and prawn linguine recipe for dinner. Made with a lemon and cream sauce and topped with fresh dill and chilli flakes, every mouthful of this creamy salmon pasta recipe is a slurp-ful delight! Its a fantastic way to fit in a portion of oily fish and to get dinner on the table in less than 30 minutes.

Salmon and Prawn Linguine Recipe

linguine

dill

tbsp oil

shallots

ml white wine

ml creme fraiche

g prawns

lemon juiced

dill (optional)

Sprinkle of chilli flakes (optional)

Lemon

Start by cooking the linguine according to the instructions on the packet. Once cooked, drain and cool but keep the pasta water to one side for adding to the sauce later.

Next preheat the oven to 180°C (360°F). Lay the salmon fillets side by side in the centre of a piece of foil and sprinkle over the dried dill.

Wrap the foil loosely around the fish leaving enough room for air to circulate around the fish whilst cooking. This will cook the fish more evenly. Place the foil package on a tray and bake in the oven for 15 minutes.

Whilst the fish is cooking, start to prepare the sauce. On a medium heat gently fry the chopped garlic and shallots in 1 tbsp of oil until soft.

Next, add 100ml of white wine to the shallots. Keep the pan on a medium heat and simmer for 30 seconds to allow the wine to reduce a little.

Remove the pan from the heat and stir in the creme fraiche.

Season the creamy sauce with salt, pepper and lemon juice. At this point check the consistency of the sauce, if you would like it thicker you can add a bit of flour (see further details in the notes below under &#039;flour&#039;).

Return the pan to a low heat and add the raw prawns. Do not allow the sauce to boil at any point. Gently cook for a minute or so until the prawns start to turn bright pink. Remove the pan from the heat again until the salmon and pasta are ready to be added.

When the salmon is cooked, remove from the oven. Gently flake the salmon with a fork and add to the sauce in the pan. Mix in gently. (Any skin on the salmon should have stuck to the foil during cooking and can now be discarded.)

Next, add the cooked linguine to the pan.

Add one or two ladles of the pasta cooking water and use tongues to mix the pasta into the sauce. Add more pasta water to further loosen the sauce if necessary.

Finally, return the pan to the stove for a final blast of heat (do not boil), then stir through freshly chopped dill and chilli flakes before serving.

Quick and easy salmon fettuccine alfredo pasta with chunks of flavorful salmon and creamy alfredo sauce!

Salmon Fettuccine Alfredo Recipe (video)

dill (chopped)

Kosher salt and black pepper

garlic (pressed

shallot (diced)

thyme

sweet peas

half-and-half

white wine

Parmesan cheese

fettuccine or other pasta (cooked to al dente)

Prepare the salmon: remove the skin and bones. Cube into large chunks, 1 to 1 1/2-inch pieces, and place into a large bowl. Season generously with kosher salt, freshly ground black pepper and 3 tablespoons fresh dill. Toss to coat the fish evenly.

Preheat a medium fry pan over medium heat and add a few tablespoons of olive oil. Once pan is hot, add the salmon. Fry on medium heat, turning cubes every 2 minutes, until fish is done; 8 to 10 minutes, depending on thickness. Remove salmon from pan and keep warm.

Into the same pan, add the garlic and diced shallot. Keep pan over a low-medium heat and sweat the shallot until translucent, but not browned. Add the fresh thyme and cook for a few minutes. Add the wine and turn heat up to medium; cook to reduce wine in half.

Turn heat back down to low and add half-and-half, Parmesan cheese and season with salt and pepper. Cook, whisking occasionally, until cheese is melted. Add the 2 tablespoons fresh dill and peas; cook for another 2 minutes.

Remove the sauce from heat and 1/2 pound of prepared pasta; toss to coat evenly. Top with salmon and serve immediately; add 4 to 5 salmon pieces per serving.

Enjoyed this recipe? Please consider leaving me a comment or rating review to help my blog!

https://www.youtube.com/watch?v=XzZgt4jLGCY

FULL RECIPE HERE: http://tatyanaseverydayfood.com/recipe-items/salmon-fettuccine/

Tender chunks of salmon served on a bed of pasta coated in a creamy white wine sauce! This salmon fettuccine recipe is full of flavors and you can have it ready in 30 minutes; perfect dinner even on a week day! Make this with any type of pasta and substitute the peas with steamed asparagus or broccoli if desired.

Music Courtesy of Audio Network

Salmon Fettuccine

This bright, creamy pasta dish features pan seared salmon over tagliatelle pasta coated in a delicious, tangy Greek yogurt sauce with mushrooms and asparagus. This dish is finished off with fresh lemon zest and creamy Burrata cheese.

Creamy Salmon Pasta with Burrata

olive oil (extra virgin, divided)

lb Atlantic salmon (skinless)

salt and black pepper (to taste)

Greek yogurt

vegetable broth

corn starch

juice and zest of one large lemon

pack baby bella mushrooms (sliced)

½ medium yellow onion (diced)

asparagus spears (rinsed and cut)

lb tagliatelle pasta (fettuccine

garlic powder

herbs de Provence (or Italian seasoning)

red pepper flakes (optional)

Parmesan

oz Burrata cheese (torn)

lemon zest and fresh parsley (for garnish)

Cut salmon into about 1-inch chunks and season with salt and cracked black pepper. Set aside.

In a medium bowl, whisk together Greek yogurt, broth, lemon juice and zest and cornstarch until fully combined. Set aside.

Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat and add onion and mushrooms. Cook until onions are translucent, about 2-3 minutes. Add asparagus and garlic and cook until asparagus is crisp-tender, about 2-3 minutes.

Meanwhile, cook pasta in salted water according to package instructions until al dente. Strain pasta, reserving about a cup of pasta water.

Pour Greek yogurt sauce over veggies and cook until bubbling, stirring constantly. Season sauce with salt, pepper, garlic powder, herbs de Provence and red pepper flakes. Reduce heat to low, add grated Parmesan and simmer until creamy, adding a little pasta water as needed to reach a really smooth consistency.

In a separate large skillet, heat other tablespoon of olive oil over medium-high heat and add salmon. Cook until golden on the outside and medium on the inside, about 5 minutes.

Remove sauce from heat and add pasta to pan with sauce. Gently toss until all pasta is coated with sauce. Top pasta with salmon chunks, torn Burrata pieces and more grated parmesan. Finish with lemon zest and fresh parsley.

A fresh, flavorful pasta dish made with blackened salmon, tomato cream sauce, and fresh herbs. Serve this pasta with crusty bread for the perfect weeknight meal!

Blackened Salmon Pasta with Tomato Cream Sauce

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