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- Seafood pasta
- Salmon pasta
A pasta dinner for a weeknight that takes a mere half hour from start to finish.
1 person made this
- 250g pasta of your choice
- 250g salmon fillets, fresh or frozen (thawed if using frozen)
- salt and pepper
- 2 to 3 tablespoons butter
- 1/2 small onion, minced
- 1 small garlic clove, minced
- 1 glug white wine
- 100 to 150ml double cream
- 1 tablespoon tomato puree
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Bring a pot with salted water to the boil. Cook pasta till al dente according to directions. Drain.
- While the pasta is cooking, dice salmon. Sprinkle with salt and pepper. Heat oil and butter in a frying pan and fry salmon from both sides, about 5 minutes. Remove from the pan and set to the side.
- Add a little more butter to the pan and fry onion till translucent. Add garlic and fry for 20 seconds. Add wine and let it cook off.
- Add cream and let simmer till it thickens, then add tomato paste. Simmer till the sauce has the desired thickness. Add salmon and reheat in the sauce. Season to taste with salt and pepper and serve with the pasta.
Reviews & ratingsAverage global rating:(14)
Creamy Salmon Pasta
You may have read my last couple of posts (Tortilla Salad Bowl or Eton Mess) in which I talked about becoming an ambassador for FareShare, a UK charity fighting hunger and food waste by redistributing surplus food from the food industry to local charities and communities projects.
As part of my work with FareShare I’m going to be creating some recipes using some of their most commonly redistributed food items. Today’s recipe is using fresh salmon to make a delicious kid-friendly creamy pasta dish.
The first step is to boil up some pasta in a saucepan. I’ve used bowtie pasta but any type of dried pasta shape is fine.
Next it’s time to create the delicious salmon and sauce. In a frying pan cook some onion and garlic in oil or butter and then add salmon chunks, frozen peas and stock cube.
Then add 100ml of the water that the pasta is cooking in to the pan. This will help create a sauce that will blend perfectly with the pasta and not be watery.
Once the salmon has cooked add the cream and then finally add the cooked and drained pasta.
Serve straight away for a delicious and filling meal that the whole family will love. If you have very fussy eaters who don’t like fish, then try cutting it into smaller pieces before serving. When mixed with the cream sauce and pasta they will barely notice that it’s even there!
If you’d like to learn more about FareShare, their work tackling hunger and food waste and also details on how you can get involved with fundraising and volunteering, head on over to their website now.
Salmon Pasta Recipe
When it comes to easy, quick-cooking weeknight meals that taste restaurant delicious, pasta is often my answer. Add juicy, rich, buttery tender oven roasted salmon that literally takes minutes to cook and we have achieved Salmon Pasta that is super easy + super elegant + less than 30 minutes!
This creamy Salmon Pasta recipe truly tastes 1000X more intoxicatingly delicious than the sum of its ingredients! It definitely feels like we are cheating somehow, but I promise I won’t tell your Valentine how easy this dinner is! And on that note, if you are still looking for Valentine’s Day inspiration from sides, to salads to desserts then you will find it on my Over 100 Valentine’s Day recipes post complete with other Italian favorite such as World’s Best Lasagna, Chicken Parmesan and Creamy Sun-Dried Tomato Pasta.
Now back to this Salmon Pasta recipe, here are just a few more reasons you will fall in love:
MORE REASONS TO LOVE Salmon PASTA Recipe:
- FLAVORFUL. This creamy Salmon Pasta is seasoned at every level to achieve restaurant quality pasta. Seasoning just takes seconds but will transform your cooking and therefore the quality/enjoyment of every recipe you make. The salmon is spice rubbed with salt, pepper, garlic powder, onion powder and paprika, then drizzled with lemon juice and topped with butter before being popped in the oven. The sauce is infused with garlic, salty, nutty Parmesan, bright lemon juice and bright, herb-packed pesto.
- CREAMY. Rich, creamy, dreamy, flavorful sauce cradling every nook and cranny of buttery salmon and slurpilicious noodles. True comfort food.
- TENDER SALMON. The acid in the lemon juice tenderizes the salmon while the butter melts and soaks into the roasting salmon, sealing its juicy fate. Baking the salmon in the oven also produces juicy salmon every time as it cooks more evenly and is harder to overcook than on the stove.
- QUICK AND EASY. This deceptively easy Salmon Pesto Pasta can be on your table in 30 Minutes! Baking the salmon and the broccoli is a hands-free no-brainer. Now, just whisk together your dreamy sauce while the salmon bakes so it’s ready to receive your succulent, juicy salmon, tender-crisp broccoli and al dente fettucine.
- VERSATILE. This creamy Salmon Pasta is extremely versatile and works well with all sorts of add-ins. You can swap the broccoli or add to it with zucchini, bell peppers, mushrooms, artichokes, sun-dried tomatoes, spinach, etc. to suit your pantry, fridge or mood.
- LESS EXPENSIVE. You can feed the entire family for the same price as one restaurant entrée!
Heat 2 tbsp oil (from the sun-dried tomatoes) in a non-stick skillet. Then add panko. Cook over medium-high heat, while tossing frequently, until crunchy and golden brown, about 5 minutes. Season with a pinch of salt and black pepper. Transfer the breadcrumbs onto a plate.
In the meantime, bring a large pot of salted water to a boil. Cook the penne until al dente. Drain, reserving 1 cup cooking water.
In the same skillet, heat 2 tbsp oil and butter. Add bacon, cook over medium-high heat until golden brown and crispy, about 5 minutes. Remove from skillet, leaving as much oil as possible in the skillet.
Now add salmon chunks, season with salt, pepper and sweet paprika. Sear on both sides, about 2-3 minutes per side. Remove from skillet.
In the same skillet, add garlic. Cook over low heat, until soft and fragrant, about 2 minutes. Deglaze with 2 tbsp cooking water, stir with a wooden spoon to dissolve the browned bits from the bottom. Add tomato paste, oregano and red pepper flakes. Season with black pepper and a pinch of salt. Pour in 1/2 cup cooking water and cream, stir to combine. Toss with pasta, bacon and sun-dried tomatoes. Gradually stir in the Parmesan until it melts into the sauce. Add more cooking water to thin the sauce.
Lastly, add salmon back to the pan. Toss to combine. Taste the pasta and season with more salt if needed.
Garnish with chopped parsley, serve with breadcrumbs and some additional Parmesan. Pair with a side salad. Enjoy!
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Creamy Salmon Pasta with Spinach
This creamy salmon pasta with spinach is perfect for date night. Think of your favorite kind of pasta smothered in a creamy garlic white wine sauce with baked flaky bite-sized salmon chunks and fresh spinach, lemon and capers.
Today we’ll be making a fun and delicious creamy salmon pasta with spinach. Think of this as a creamy version of the crowd-favorite light lemon garlic pasta with salmon. While the lighter version relies on high-quality olive oil as a kind of ‘sauce’, this slightly more decadent twist has a light creamy sauce, fresh spinach and the beautiful and bright flavors of lemon and capers. And while it sounds pretty fancy, it’s really easy to make.
There’s also plenty of ways to customize this. Switch it up with your favorite kind of pasta, substitute spinach with fresh basil or asparagus, make it kid-friendly by leaving out the white wine, bake the salmon with more spices to add some contrasting flavor, or try adding some red pepper flakes to the sauce for some heat. This one is perfect for date night or an easy but comforting weeknight meal and leftovers heat up well. So let’s start cooking!
CREAMY SALMON PASTA WITH SPINACH TIPS AND TRICKS
Pasta: Add a drizzle of olive oil and salt to the pot while cooking the pasta. The oil prevents sticking and the salt evenly seasons each noodle from the inside out. It makes a difference! Also, feel free to substitute linguine with any other kind of pasta. You can use spaghetti, angel hair, pappardelle, farfalle, or any tube-type pasta.
Salmon: Use either fresh or frozen salmon at about 5-8 oz. each. Make sure to season generously with salt and pepper. I like to use coarse sea salt because it’s more forgiving. In this recipe, we bake the salmon but if you don’t feel like heating up the whole house, you can pan-fry it over the stovetop. You can also customize the salmon by adding more seasoning. Some options are adding smoked paprika, brown sugar, or chili powder.
Lemon: One medium-sized lemon should be enough to get the zest you need. I used a microplane to zest up a lemon and then cut the leftovers into wedges to serve on the side for folks that like adding more lemon juice to the sauce.
Garlic: Four medium-sized cloves are roughly equal to about 1 tablespoon of minced garlic. I find it easier to use either a garlic press or a mini grater to mince the garlic.
Spinach: If you don’t like spinach, feel free to substitute it with fresh basil or chopped asparagus spears.
Sauce: This recipe makes a very light creamy sauce. If you prefer a thicker creamy sauce, try adding some freshly grated Parmesan cheese to the sauce while simmering which will give it an Alfredo taste.
White wine: Leave out the white wine to make this kid-friendly or substitute it with chicken stock or more heavy cream.
Add more flavor: Feel free to add more garlic or capers to your taste. You can also add red pepper flakes to the sauce for a hint of heat.
Toppings: Serve with either shaved Parmesan chunks, freshly grated Parmesan, or the green shaker Parmesan. Add some lemon wedges on the side for freshly squeezed lemon juice.
Sides: Serve this with a side of salad, some garlic bread, or some easy Parmesan garlic knots.
Leftovers: Heat up leftovers by adding any leftover heavy cream you might have or milk to the pasta. Stir and microwave for a few minutes.
And that’s about it. We loved this meal so much and had a ton of fun eating it. If you ended up buying a huge salmon fillet, any leftover salmon you might have can be used to cook balsamic glazed salmon, honey garlic salmon or honey mustard salmon.
For a lighter version of this recipe, try out light lemon garlic pasta with salmon. For similar dishes enjoy some lemon and Parmesan-crusted salmon or this lemon garlic butter-baked shrimp.
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Salmon Pasta with a Creamy Garlic Sauce
This salmon pasta with a creamy garlic sauce is quick and delicious and makes an easy and elegant meal. Ready in 20 minutes!
Photos updated 8/17
This is one of those dishes that tastes like some effort was put in, but it's actually easy enough to make without gnawing your arm off when you're starving after a long day at work.
And the best part is that you can finish off the bottle of wine while you're cooking this. Just kidding. Sort of.
This creamy garlic salmon pasta dish is a good option for a date night in, or you can easily double (or triple) the recipe if you have guests to feed without adding a lot of extra work. I used fettuccine, but feel free to use your favorite pasta or whatever's in the cupboard.
Salmon Pasta With A Tomato Cream Sauce Recipe
If you are a salmon lover (like me) you have to try this! You will be very happy if you do :). The tomato paste really adds a lot of colour and flavour it's wonderful.
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- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 salmon fillets, skin removed, chopped (can cook from frozen)
- salt and pepper to taste (sometimes i use peppercorns)
- 1 cup cream
- 2 tablespoons tomato paste (or tomato sauce)
- whichever pasta you like, cooked (i usually use spaghetti)
- 2 tablespoons olive oilshopping list
- 1 onion, finely chopped shopping list
- 3 clovesgarlic, finely chopped shopping list
- 2 salmon fillets, skin removed, chopped (can cook from frozen) shopping list and pepper to taste (sometimes i use peppercorns) shopping list
- 1 cup cream shopping list
- 2 tablespoons tomato paste (or tomato sauce) shopping list
- whichever pasta you like, cooked (i usually use spaghetti) shopping list
How to make it
- Heat olive oil in a large pan over medium heat. Add the onions and garlic and cook until slightly soft.
- Add the pieces of chopped salmon. Cook about 5 minutes, turning pieces often. Season with the salt and pepper. (At this point you should also start boiling your pasta).
- Stir in the cream. Add the tomato paste, and blend together.
- Simmer until salmon in fully cooked. Season again with salt and pepper (if desired).
- Serve over pasta and enjoy!
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I love everything about this.
I made it tonight and it was great. I did a bit of a variation though: because I already had the salmon cooked and wanted to simmer the onions and garlic until sweet, I added white wine to them and let it boil off before adding the cream. I stirred i. more
I think I will make this tonight, but will be using shrimp instead! YUM!
Pan Fried Salmon and Spaghetti with Lemon Cream Sauce
Quick Dinner Idea! A fantastic pasta recipe that's on the table in under 20 minutes. My Pan Fried Salmon is flaked into tender pieces and served with spaghetti and zoodles/courgetti in a light lemon cream sauce. Mixing the spaghetti with zoodles is a great compromise for those carb lovers who want to cut down a little without feeling like they're missing out!
Pasta with salmon really is a match made in heaven isn't it.
I love a good pasta recipe, but cooking it with cream and cheese can make the dish feel quite heavy.
This version is a made a little lighter with the addition of spiralized courgette (zucchini), little chunks of sugar snap peas and a good sprinkling of lemon zest.
Pan frying the salmon
Have you jumped on the spiralizer wagon yet? I've got this one (<--affiliate link) and I love it!
Courgetti spaghetti is definitely a favourite, but I can't completely give up on my pasta, so I like to mix the two.
Spiralizing the courgette
The sugar snap peas, courgetti and spaghetti are all cooked in the same pan (less washing up!!), and then it's drained and added to the pan with the salmon and creamy sauce.
Removing the skin from the part-cooked salmon
I don't go too mad with the cream - it really doesn't need it. Just add in a good splash of the hot water from the cooked spaghetti and that helps to bind everything together and enhance the saucy creaminess.
Cooking the salmon flakes in the creamy sauce
This quick recipe is ready in less than 20 minutes (check out the video below, I think we did it in 16 minutes!) - which makes it a brilliant, balanced meal for those busy week nights.
Below is the video for this recipe - as part of our 20 minute Tuesdays series: on YouTube. Please Subscribe to our channel.
Can I make it gluten free?
Yes, simply swap the spaghetti for gluten free spaghetti
Can I swap out the salmon for chicken?
Yes, replace the salmon fillets with boneless, skinless chicken fillets, but pan fry them for 5-8 minutes longer, so they're cooked all the way through before you slice/shred the chicken. You can also replace with other fish, such as haddock or cod, although I think salmon tastes best. Trout would work well, and prawn would too. If you're using prawns, just add them in with the softened onions for the last few minutes of cooking, rather than pan frying them first.
Can I freeze salmon with spaghetti?
Unfortunately this dish won't freeze well.
How do I reduce the calories more?
Replace more (or all) of the spaghetti with more courgetti/zoodles. Removing the spaghetti entirely and replacing with 2 extra spiralized courgettes (zucchinis) will save approx 300 calories per portion!
How can I make a vegetarian version?
Yes, make a vegetarian version by replacing the salmon with quorn 'chicken style' strips (Linda McCartney Vegetarian Pulled Chicken is pretty good). Replace the Parmesan/Grana Padano cheese with a vegetarian/hard cheese.
Smoked Salmon Pasta with Tomato Cream Sauce
The inspiration for this recipe comes from a long-ago birthday dinner at a tiny neighborhood Italian restaurant. The restaurant is now (sadly) closed, but their smoked salmon pasta with tomato cream sauce lives on!
The pasta is bathed in a velvety, slightly pink, tomato sauce with a touch of cream. It’s delicious and elegant too. Make a double batch and serve it for company (they’ll think you’ll worked on it all day).
This only requires a little bit of smoked salmon (about a slice or two), so you won’t bust your budget cooking it. Even better, check to see if your market or deli sells smoked salmon ends. They’re much cheaper, and taste just as good as the fancy slices. Besides, a beautiful slice hardly matters when you are going to cut it up into small pieces!
If you don’t have any smoked salmon handy, you can use leftover cooked salmon instead. Add it right at the end. The idea is just to heat it up. You don’t want to overcook it.
To save some time (and get dinner done faster), put the water for the pasta in the pot first, and start bringing it to a boil. While the water is heating up, chop the onion. Then get the second pan going with the butter and oil. Once the water is boiling, add the pasta to the pot. Finish the sauce in the second pan while the pasta cooks. That way, you have dinner in about 20-25 minutes and nothing sits around getting cold.
Creamy Salmon Pasta Recipe: Linguine With Salmon, Peas & Crème Fraiche Sauce Is Simple Mediterranean Cooking by 30Seconds Food
Simply outstanding, this easy pasta and salmon recipe has a creamy sauce made with just three ingredients and healthy green peas. The recipe doesn't call for Parmesan cheese, but you could always add it. (We won't tell.)
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
- 4 salmon fillets
- 1 tablespoon olive oil
- 12 ounces linguine or your favorite pasta, cooked according to package directions (reserve about 1/2 cup of the pasta water)
- 1 1/2 cups fresh or frozen green peas (thawed)
Here's how to make it:
- Season the salmon with salt and pepper. Heat the olive oil in a skillet. Put the fish into the skillet and cook until cooked through, about 3 to 4 minutes per side. Remove to a plate.
- Add the crème fraiche and cream to the pan over low heat. Cook until it melts together and is smooth. Add the peas and cook about 1 minute to heat through. Stir in the tarragon. Season with salt and pepper. Remove from the heat.
- Gently tear the salmon fillets into bite-sized pieces. Add them and the pasta to the sauce. Toss gently to combine, adding some reserved pasta water, if needed, to reach desired consistency. Garnish with fresh herbs or microgreens.
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