Description
This creamy salmon pasta recipe delivers rich, indulgent flavors with a simple, quick preparation—perfect for weeknights or special occasions.
Ingredients
Scale
- 1 pound salmon fillets (fresh or thawed)
- 12 ounces pasta (linguine, fettuccine, or penne)
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1¼ cups heavy cream
- ½ cup dry white wine (or chicken broth)
- Zest and juice of 1 lemon
- 5 ounces baby spinach (optional)
- 2 tablespoons capers
- Salt and freshly ground black pepper, to taste
- ½ cup Parmesan cheese, freshly grated
- Fresh herbs (dill or parsley), chopped
Instructions
- Preheat oven to 350°F (175°C). Place salmon skin-side down on a baking pan, season with salt and pepper. Bake for 14-16 minutes until just opaque. Remove skin and flake into large chunks.
- Boil a large pot of salted water. Cook pasta until al dente. Reserve 1 cup pasta water before draining.
- Melt butter in a skillet over medium heat. Add garlic and sauté 1 minute. Pour in wine and lemon zest; reduce by half. Add cream and cook 5-6 minutes until thickened. Season with salt and pepper.
- Add spinach and capers, cooking until spinach wilts. Toss in pasta, adjusting with pasta water if needed.
- Fold in salmon chunks gently. Top with Parmesan and fresh herbs. Serve immediately with lemon wedges.
Notes
Use dry wine for balance, and don’t skip the lemon zest—it lifts the entire dish. Fresh herbs like dill or parsley complete the flavor beautifully.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop & Oven
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 44g
- Cholesterol: 95mg