This restaurant-worthy Creamy Salmon Pasta is sure to become your new favorite weeknight meal. It's rich and flavorful but oh-so-easy to make. The whole recipe comes together in about 20 minutes. What's not to love?
My family can't get enough of this pasta dish. The sauce is thick and creamy with just a hint of lemon flavor and the salmon is so tender. I like sneaking some arugula in to help make it a little more nutritious.
What is in Creamy Salmon Pasta?
Sometimes the best recipes are the simplest ones and this delicious dish is no exception. It's made with a handful of classic ingredients you probably already have in your fridge and pantry.
- Oil
- Salmon fillets
- Butter
- Shallot
- Garlic
- White wine
- Fresh fettuccine pasta
- Heavy cream
- Arugula
- Lemon
- Parsley
- Salt and freshly ground black pepper
Can I use something other than salmon in this recipe?
Absolutely! Salmon is classic but this recipe would be just as delicious served with shrimp or chicken. You can also skip the protein and just enjoy the pasta in the rich lemon cream sauce.
Do I need to use white wine in this recipe?
The white wine adds a lot of depth to the flavor of this dish but if you don't have any on hand or you prefer not to cook with it, try seafood or chicken broth instead.
Do I have to use fresh pasta for this recipe?
I LOVE cooking fresh pasta because it's fast and has great texture, but if you'd prefer to use dry pasta instead, you totally can. It will still be absolutely scrumptious.
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Creamy Salmon Pasta
This restaurant-worthy Creamy Salmon Pasta is sure to become your new favorite weeknight meal. It's rich and flavorful but oh-so-easy to make. The whole recipe comes together in about 20 minutes. What's not to love?
Ingredients
- 4 4oz salmon fillets, skin removed
- 1 tbsp oil
- 1 tbsp butter
- 1 shallot, finely diced
- 1 garlic clove, minced
- ½ cup white wine
- 1 lb fresh fettuccine pasta
- 1 cup heavy cream
- 2 cups arugula
- ½ lemon, zest and juice
- 1 tbsp chopped fresh parsley
- Salt and freshly ground black pepper
Instructions
- Season the salmon with salt and pepper to taste.
- In a large skillet, heat the oil over medium-high heat. Arrange the salmon in the skillet, seasoned side down. Season the remaining side with salt and pepper to taste. Cook until the salmon is golden, about 3 to 4 minutes. Flip each piece and continue to cook until the remaining side is golden and the salmon is cooked through, about 2 to 3 minutes. Remove the fillets from the pan and set them aside.
- Melt the butter in the skillet and add the shallot and garlic. Cook, stirring, until they become fragrant, about 1 minute. Deglaze the pan with the white wine. Allow the wine to simmer until it reduces and thickens slightly.
- While the wine is reducing, in a large pot of boiling water, cook the pasta according to package directions.
- Once the wine is reduced, stir in the cream and arugula. Cook, stirring occasionally, until the arugula is wilted, about 1 to 2 minutes. Season with salt and pepper to taste. Stir in the lemon zest and juice.
- Transfer the cooked pasta to the skillet and mix until the pasta is evenly coated with the sauce.
- Serve immediately topped with the salmon and parsley. Store in the refrigerator for up to 3 days.
Notes
You can try this very same recipe with shrimp or chicken instead!
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 521Total Fat: 29gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 98mgSodium: 153mgCarbohydrates: 38gFiber: 2gSugar: 8gProtein: 24g
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