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Creamy Salmon Pasta

Creamy Salmon Pasta
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Pasta tossed in a creamy lemon, white wine and parmesan sauce with flakes of perfectly roasted salmon. This simple yet impressive dish is the perfect weeknight dinner – it’s easy to make and comes together in less than 15 minutes.

  • Prep Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 6 1x
  • Category: Fish, Pasta

Ingredients

Scale

For the salmon:

  • 6 salmon fillets

For the pasta:

  • 500 g dried pasta (I used pappardelle)
  • extra-virgin olive oil
  • ½ sweet or white onion, grated
  • 3 large garlic cloves, minced
  • 2 lemon, zest only
  • 150 ml white wine
  • 300 ml double cream
  • 70 g grated parmigiano reggiano or grana padano
  • 15 g fresh parsley, finely chopped
  • ½ lemon, juice (or more to taste)

Instructions

  1. Heat your oven to 200℃ / fan 180℃. Line a baking tray with foil.
  2. Season the salmon fillets with sea salt and freshly-ground black pepper, as well as any other seasonings you might want to add. Note: I kept it simple so as not to overwhelm the sauce.
  3. Arrange the salmon fillets in a single layer in the baking tray and roast until just opaque and easily flaked with a fork, 10 to 14 minutes depending on the thickness of your fillets. Flake the flesh with a fork, leaving the skin behind. Set aside.
  4. While the salmon is in the oven, cook your pasta in heavily salted water until it is al dente.
  5. At the same time, heat a splash of extra-virgin olive oil in a large saucepan over medium heat.
  6. Add the grated onion and season with sea salt and freshly-ground black pepper. Cook, stirring often, until softened, around 5 mins.
  7. Add the garlic and lemon zest and cook, stirring constantly for 30 seconds to 1 minute, or until fragrant.
  8. Add the white wine and cook, stirring occasionally, until it is reduced by around half, around 5 minutes.
  9. Add the double cream and stir to combine. Bring the sauce to a gentle simmer, reduce the heat to low and cook for 2 minutes.
  10. Remove the saucepan from the heat. Add the cheese and stir to combine, then stir in the flaked salmon and fresh parsley. Season with sea salt and freshly-ground black pepper, to taste.
  11. Using a slotted spoon or spider (if using short pasta), or tongs (if using long pasta), transfer the cooked pasta to the sauce. Toss until the sauce nicely coats the pasta, adding a splash of the pasta cooking water to help the sauce cling to the pasta.
  12. Add the lemon juice and toss to combine. The recipe calls for ½ lemon, but you can add more or less, to taste. Serve immediately.

Equipment

Notes

The equipment section above contains affiliate links to products we use and love!

Find it online: https://zenaskitchen.com/creamy-salmon-pasta/

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