Print
Buy Now →
Creamy Salmon Pasta
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
- Heat your oven to 200℃ / fan 180℃. Line a baking tray with foil.
- 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.
- 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.
- While the salmon is in the oven, cook your pasta in heavily salted water until it is al dente.
- At the same time, heat a splash of extra-virgin olive oil in a large saucepan over medium heat.
- Add the grated onion and season with sea salt and freshly-ground black pepper. Cook, stirring often, until softened, around 5 mins.
- Add the garlic and lemon zest and cook, stirring constantly for 30 seconds to 1 minute, or until fragrant.
- Add the white wine and cook, stirring occasionally, until it is reduced by around half, around 5 minutes.
- 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.
- 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.
- 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.
- 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
Buy Now → Notes
The equipment section above contains affiliate links to products we use and love!
