Salmon Pasta with Cream Sauce is a creamy, delicious dish perfect for a quick dinner or a special meal. Tender salmon pieces combined with a velvety cream sauce and perfectly cooked pasta create a simple yet elegant dish ready in under 30 minutes.
Recipe Overview
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: Approximately 520 kcal per serving
Ingredients
- 300 g (10.5 oz) pasta (e.g., tagliatelle, penne, or spaghetti)
- 250 g (9 oz) salmon fillet (fresh or smoked), cut into cubes
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 200 ml (¾ cup) heavy cream
- 100 ml (⅓ cup) vegetable broth or white wine
- 1 tbsp lemon juice
- 2 tbsp olive oil or butter
- 1 tsp lemon zest (optional)
- Salt and pepper to taste
- Fresh dill or parsley, chopped (for garnish)
- Freshly grated Parmesan (optional)
Instructions
Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain and set aside. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 2–3 minutes until translucent. Add the garlic and cook for another 30 seconds until fragrant. Add the salmon cubes to the skillet and cook for 2–3 minutes until lightly browned. Be careful not to overcook the salmon to keep it tender. Deglaze with lemon juice.
Pour in the cream and vegetable broth (or white wine), stirring well. Let the sauce simmer over medium heat for 3–4 minutes until slightly thickened. Season with salt, pepper, and lemon zest. Add the cooked pasta directly to the sauce, tossing to coat evenly. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
Garnish with fresh dill or parsley and, if desired, sprinkle with Parmesan. Serve immediately.
Tips for the Perfect Salmon Pasta
- Salmon: Fresh salmon adds a tender, juicy flavor, while smoked salmon offers a more intense taste.
- Cream: For a lighter version, use cooking cream or a mix of cream and milk.
- White Wine: A dry white wine adds a pleasant acidity to the sauce.
- Lemon Zest: For a fresh note, grate some lemon zest into the sauce.
Variations
- With Spinach: Add fresh baby spinach to the sauce and let it wilt.
- With Peas: Toss in a handful of frozen peas for extra color and sweetness.
- With Mushrooms: Sautéed mushrooms pair wonderfully with the salmon.
- Spicy Kick: Add a pinch of red pepper flakes for a hint of heat.
Serving Suggestions
Serve the salmon pasta with a fresh green salad and crusty baguette. A glass of white wine like Sauvignon Blanc or Pinot Grigio complements the dish perfectly.
This creamy Salmon Pasta with Cream Sauce is a simple yet sophisticated meal that’s sure to impress—perfect for everyday dinners or special occasions at home.
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Salmon Pasta with Cream Sauce
- Total Time: 25 minutes
Description
- 300 g (10.5 oz) pasta (e.g., tagliatelle, penne, or spaghetti)
- 250 g (9 oz) salmon fillet (fresh or smoked), cut into cubes
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 200 ml (¾ cup) heavy cream
- 100 ml (⅓ cup) vegetable broth or white wine
- 1 tbsp lemon juice
- 2 tbsp olive oil or butter
- 1 tsp lemon zest (optional)
- Salt and pepper to taste
- Fresh dill or parsley, chopped (for garnish)
- Freshly grated Parmesan (optional)
Ingredients
- Salmon: Fresh salmon adds a tender, juicy flavor, while smoked salmon offers a more intense taste.
- Cream: For a lighter version, use cooking cream or a mix of cream and milk.
- White Wine: A dry white wine adds a pleasant acidity to the sauce.
- Lemon Zest: For a fresh note, grate some lemon zest into the sauce.
Instructions
Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain and set aside. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 2–3 minutes until translucent. Add the garlic and cook for another 30 seconds until fragrant. Add the salmon cubes to the skillet and cook for 2–3 minutes until lightly browned. Be careful not to overcook the salmon to keep it tender. Deglaze with lemon juice.
Pour in the cream and vegetable broth (or white wine), stirring well. Let the sauce simmer over medium heat for 3–4 minutes until slightly thickened. Season with salt, pepper, and lemon zest. Add the cooked pasta directly to the sauce, tossing to coat evenly. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
Garnish with fresh dill or parsley and, if desired, sprinkle with Parmesan. Serve immediately.
Notes
- Salmon: Fresh salmon adds a tender, juicy flavor, while smoked salmon offers a more intense taste.
- Cream: For a lighter version, use cooking cream or a mix of cream and milk.
- White Wine: A dry white wine adds a pleasant acidity to the sauce.
- Lemon Zest: For a fresh note, grate some lemon zest into the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: Approximately 520 kcal per serving