How To Make Salmon Pasta

Creamy Salmon Pasta Recipe – With Video!

This Creamy Salmon Pasta dish is a delicious way to demonstrate your culinary skills as a “home chef.” This meal is excellent for a romantic night at home because it is simple to prepare yet still looks fantastic. I used to order either a steak or a seafood pasta dish whenever my parents or my husband’s (or boyfriend’s) parents took us out to supper while we were in college. It’s not like the cafeterias in the dormitories were known for their outstanding crab filled salmon, New York strip steaks, or pan-seared Chilean sea bass while I was a student there.

So, whenever I got the opportunity to dine out, I made it a point to order one of these dishes on the menu.

Even when I’m smuggling an entire carton of spinach into it, it always appears to be a luxurious luxury.

About this Creamy Salmon Pasta:

Having a “date night” in at home with this Creamy Salmon Pasta with Spinach dish is ideal (we’ll typically cook a variant of this with orpesto salmon for Valentine’s Day). Even though it appears to be a complicated dish, it is really just boiling pasta with a basic cream sauce and roasting a piece of salmon (you could even makeinstant pot salmonorgrilled sockeye salmonif you prefer not to turn on the oven).

The ingredients for this Linguine with Cream Sauce and Salmon are easy to find:

  • NONSTICK COOKING SURFACE PRODUCTS: fish fillets with salt and pepper
  • Linguine with butter, garlic, heavy cream, white wine, lemon, spinach, and capers

Tips for making this pasta with salmon recipe successful:

  • So, in this dish, you’ll be cooking three items at the same time (fish, pasta, and sauce), but believe me when I say that you can do it. I promise
  • First, preheat your oven to 350°F and bake your fish. Nothing more complicated than putting the fish in a skillet, seasoning it, and baking it (you can also start with myLemon Herb Baked Sockeye Salmon recipefor extra flavor). Set a timer and step away from the computer for a while
  • Make your pasta next: drop some linguine into a pot of boiling, salted water and put it aside for a while (okay, maybe give it a stir or two if you remember)
  • Then prepare your sauce. Your sauce is where the “home chef” element comes in. You’ll begin by sautéing some garlic in butter, followed by the addition of cream, white wine, lemon zest, salt, pepper, and parsley. Approximately 5 minutes, or until the liquid thickens and becomes a sauce, will be required to prepare this mixture.
  • Your pasta should have finished cooking at this point. Make sure it’s completely drained before adding it to the sauce in the skillet, along with some capers and spinach, and stirring constantly until the spinach is wilted
  • By this time, your salmon should be finished cooking as well! When you take it out of the oven, split it up into large bits and sprinkle it on top of your spaghetti
  • Now it’s time to dig in with a fork, prepare an alemon margarita with any leftover lemons, and get to eating.

Can pasta with salmon be reheated or frozen?

While I enjoy dishes where leftovers may be reheated for lunch the next day or even frozen (such as mylasagna with cottage cheese), this recipe is one that is best served immediately after preparing and baking. In addition, seared seafood doesn’t reheat well, and cream sauce tends to shatter when reheated. This is also not something I would suggest freezing. Consequently, while the recipe as given below would feed a family of four (or a double date at home! ), I would recommend halving the dish if you are just serving two people for date night.

Look no further than mySalmon Cakes!

Even the most adamant seafood naysayers will be won over by this restaurant-quality meal in your home.

Ingredients

  • While I enjoy meals where leftovers may be reheated for lunch the next day or even frozen (such as mylasagna with cottage cheese), this recipe is one that is best served soon after preparing it. In addition, seared seafood doesn’t reheat well, and cream sauce tends to separate when reheated. In addition, freezing this is not a good idea! If you’re feeding only two people for date night, I’d recommend halving the dish, even though the recipe as given below will serve four people (or two couples on a double date at home!). Interested in a salmon dish that can be frozen and reheated? Look no further than mySalmon Cakes. You can make them in a matter of minutes since they are filled with fresh, tasty ingredients. Even seafood naysayers in your family will be won over by this restaurant-quality meal.

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit and bring a big pot of water to a boil on the stovetop. Nonstick spray a small baking pan with a rim and set aside. Sprinkle half a teaspoon of salt and a quarter teaspoon of pepper over the salmon, skin side down, in the pan you just prepared. Bake for 12 minutes, or until the salmon is almost completely opaque throughout and the internal temperature reaches 145 degrees F, whichever comes first. Cook linguine according to package directions in a saucepan of salted boiling water while waiting for the water to boil. Meanwhile, heat the butter in a large high-sided pan over medium heat until melted and bubbly. Cook for 1 minute, stirring regularly, until the garlic is fragrant. Combine the cream, wine, lemon zest, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large mixing bowl. Stirring regularly, bring mixture to a boil over medium-high heat, then decrease heat to medium and simmer for 5 to 6 minutes, or until mixture has thickened to a thin sauce consistency, until mixture is thickened. Reduce the heat to a low setting. Drain the linguine and toss it into the skillet. Toss in the spinach and capers and simmer, stirring often, for 1 to 2 minutes, or until spinach is barely wilted. Take the fish out of the oven. Remove the skin from the salmon by sliding a spatula between the skin and the meat
  2. Serve over linguine in big pieces. If preferred, garnish with lemon wedges before serving.

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  • Spatula for fish, high-sided skillet, small rimmed baking pan
Nutrition Information:

Yield:4Serving Size: 1Servings per container: Calories:759 Fat in total: 48 g 24 g of saturated fat 1 gram of trans fat 20 g of unsaturated fat Cholesterol:171mg Sodium:732mg Carbohydrates:42g Fiber:3g Sugar:4g Protein:35g

More great pasta recipes:

  • Southwestern Sausage Pasta Skillet Dinner– one pan, one delectable dish
  • Salmon Pesto Pasta– a herby spin on the traditional salmon pasta dish. One-Pan Sausage Tortellini — my family eats this dish on a regular basis during the winter. Garlicky Greek Yogurt Pasta with Sautéed Lentils (recipe below) Chickpeas are a fantastic option for Meatless Monday. Mushroom-Lentil Ragu– a hearty vegetarian sauce that may be served over pasta. Perfect for a cold winter night, Minestrone Pasta Sauté with Ricotta will warm you up. Creamy Roasted Autumn Vegetable Pasta– perfect for those who adore butternut squash
  • Pasta with Asparagus and Parmesan and a Fried Egg — save this recipe for asparagus season. Butternut Squash Noodles– a more nutritious alternative to traditional noodles
  • Mel’s Kitchen Cafe’s Tomato Pesto Pasta is ready in 20 minutes. Spicy Southern Kitchen’s Italian Sausage Rigatoni with Spicy Cream Sauce is a must-try.

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It is possible that this content includes affiliate links. For additional information, please go to myaffiliate disclosure. This garlic butter salmon pasta is quick and simple to prepare, and it only calls for a few simple ingredients. Perfect for supper on a weeknight when you’re pressed for time! I’ve cooked this spaghetti a few of times now, and I’m always impressed by how quickly everything comes together. If you’re searching for a quick and easy salmon sauce, butter and garlic are a fantastic combination to try.

Add in the spaghetti and you’ve got yourself a delicious supper on your hands.

I recommend waiting until the water is boiling before starting the sauce because it doesn’t take long at all to make it from scratch.

The chicken stock drops significantly during cooking, imparting a great savory taste to the meal.

This isn’t a very “saucy” pasta, but it’s deliciously buttery, and the lemon juice gives a touch of freshness to balance off the butter. While you’re searing the salmon, the olive oil prevents the butter from burning on the pan.

A couple notes on the salmon:

  • I used a piece of fresh sockeye salmon that weighed about half a pound for this recipe. Anything in the vicinity of that number will suffice. Salmon is available in two varieties: skin-on and skin-off. Some individuals find the skin to be unpleasant to eat, while others find it to be delicious. In the event that you purchase salmon with the skin on but do not wish to consume it, I recommend peeling the skin off at the phase where you remove the salmon from a hot pan – it should peel off easily. You might use leftover salmon (for example, from grilling or if you happen to have cooked salmon on hand), but I recommend cooking it for even shorter amounts of time. Simply let it to warm through.

In this dish, you can use any type of pasta you choose. There are two ways I’ve prepared it: with penne or with spaghetti. It’s delicious either way.

More salmon pasta recipes to try:

  • Among the recipes for salmon pesto pasta are lemon dill salmon pasta, salmon pasta with a creamy garlic sauce, creamed lemon and fresh tomato salmon pasta, and cajun salmon pasta
  • Salmon pesto pasta is also available.

Please give this simple salmon dish a try. It’s delicious! Questions? Please let me know in the comments section below.

Garlic Butter Salmon Pasta

  • This garlic butter salmon pasta is quick and simple to make, and it only calls for a few simple ingredients. This dish is ideal for a midweek meal on the go. Preparation time: 5 minutes Cooking Time: 15 minutes Time allotted: 20 minutes Introduction to the CoursePrinciples of the CoursePreliminary Course CuisineAmericanServings2Calories559kcal
  • 1/2 pound fresh salmon
  • Salt and pepper to taste
  • Flour for dredging
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1/2 cup chicken broth
  • 1 tablespoon lemon juice
  • 3-4 cloves minced garlic
  • Fresh parsley, red pepper flakes, and parmesan cheese are optional garnishes. 4 ounces uncooked pasta
  • Bring a pot of salted water to a boil for your pasta. Cook it until it is al dente, following the package guidelines. I recommend making the sauce as soon as the water is boiling. seasoning the fish with salt and pepper, and then coating it in flour Heat the oil and butter in a pan over medium-high heat until the butter is melted. The salmon should be cooked for 2 minutes each side once the pan is hot
  • Once the salmon has finished cooking, it should be removed from the pan and left aside (if you bought salmon with skin and don’t want to eat it, you can easily peel the skin off at this stage if you choose)
  • In a large saucepan, combine the chicken broth, garlic, and lemon juice. Reduce the heat to medium and allow it to simmer for about a minute, stirring occasionally. Return the salmon to the pan and break it up into bite-size pieces with a wooden spoon, if necessary. It will need to be simmered for a few more minutes until it is completely cooked through and the sauce has been reduced significantly
  • Drain the pasta and toss it into the pan with the other ingredients (you can add a little pasta water if you wish). Toss it with parsley, red pepper flakes, and parmesan cheese, if preferred, and serve immediately.
  • Unless otherwise stated, all nutritional information is supplied as a service only and should not be taken as a guarantee of any kind. Ingredients might vary, and SaltLavender makes no representations or warranties as to the correctness of this data.

Calories:559kcal Carbohydrates:47g Protein:31g Fat:27g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g S Cholesterol:92mg Sodium:369mg Potassium:747mg Fiber:2g Sugar:2g 395 International Units of Vitamin A 8 milligrams of vitamin C Calcium:34mg Iron:2mg Pasta with garlic and butter (keyword)

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A rich and creamy Salmon Pasta dish that is ideal for a midweek supper. Recipe for creamy and healthful pasta that is simple to prepare, tasty, and ready in less than 30 minutes is provided below. Salmon, spinach, sun-dried tomatoes, spices and garlic are used in this Healthy Salmon Pasta dish, which is served with a light cream sauce. This dish can be prepared in 30 minutes or less and is a terrific option for a hectic night that the entire family will appreciate. As a complete supper, you may serve this spaghetti dish with salmon or any other type of protein of your choice.

Why you will love this pasta dish

  • It’s quick and simple: This salmon spaghetti is really simple to prepare and can be completed in about 30 minutes. Complete supper that is hassle-free and that the whole family can enjoy
  • Healthy: This pasta dish is nutrient-dense and beneficial to your health. The addition of spinach provides a boost in vitamins and minerals, as well as a healthy dosage of omega-3 fatty acids from the salmon. You’ll be pleasantly surprised at how delicious this salmon pasta comes out. Each mouthful delivers a burst of creamy garlic deliciousness.

Ingredients you will need

Straightforward and straightforward: This salmon spaghetti is really simple to prepare and can be completed in less than 30 minutes. Complete supper that can be enjoyed by the entire family without any hassle; Healthy: Healthy and nutritious, this pasta dish is a must-try! A good dosage of omega-3 from the salmon is provided by the spinach, which provides an additional boost in vitamins and minerals. You’ll be pleasantly surprised at how delicious this salmon pasta ends up being! Each mouthful delivers a burst of creamy garlic deliciousness;

How to make salmon pasta from scratch

  • To begin, prepare the pasta according to package recommendations, only cooking it until it is al dente (al dente means just done). Drain the pasta, sprinkle with a small amount of oil, and season with salt and pepper to taste
  • Toss everything together and set it aside. After that, season the salmon as follows: Both sides of the salmon should be seasoned with salt and Italian spice. Prepare the salmon as follows: In a large nonstick skillet, heat the oil over medium heat until shimmering. Cook for 3-5 minutes on one side, then carefully rotate and cook for another 3-4 minutes, or until the fish is flaky. Place on a platter and set away
  • Preparing the Pasta: Add the garlic and sun-dried tomatoes to the same skillet that has been warmed. Cook for one minute after which you may add the flour. Pour the milk in little amounts at a time, stirring constantly, until a smooth sauce is formed. Stir in the spinach until it is completely wilted. to your personal preference, season with salt and pepper Continue to simmer for a couple of minutes more, just until the pasta is heated through
  • After that, remove from heat and set aside. To prepare the pasta, flake the salmon with a fork and add it to the pot once it is hot
  • Remove it from the heat. Finally, if preferred, sprinkle with finely chopped parsley and freshly ground pepper
  • Serve immediately. Serve quickly and have pleasure in it

Recipe notes and tips

  • Salmon: We suggest that you use fresh, skinless salmon, but you may also use frozen salmon. Chicken breast or shrimp can be used as alternatives for salmon. Pasta: You may use whatever type of pasta you choose. Use lentil or chickpea pasta instead of regular spaghetti for a low-carb option. Spinach: It is ideal to use fresh spinach, but you can also use frozen spinach, or you may substitute kale for the spinach if you prefer. Flour: To thicken the sauce, any type of flour can be added. You may also use cornstarch as an alternative. Drinking milk: we used skimmed milk, but any other type of milk would suffice
  • Leftovers can be kept in the fridge for up to 3 days if they are stored in an airtight container.
See also:  How Much Water To Cook Pasta

frequently asked questions

Was there a spice that went nicely with salmon? Salmon is a versatile fish that may be prepared with a variety of flavors. Try Italian seasoning, dill, basil, parsley, thyme, rosemary, sage, and coriander, as well as other herbs and spices. Is it better to bake or pan-fry salmon for the best results? One may argue that baking is preferable to pan-frying in most situations. Salmon may be prepared in a variety of ways while still maintaining the highest level of nutritional value. If you pan-sear your salmon instead of roasting it, you may need to use a little bit extra oil to get the same results.

Is there a recommended temperature for cooking salmon?

The Food and Drug Administration (FDA) advises that all fish be cooked to an internal temperature of 145 degrees Fahrenheit. If you are unsure whether your salmon is cooked through or not, use a food thermometer to avoid over- or under-cooking your salmon by a few degrees.

Other salmon recipes

  • Salmon Piccata, Lemon Garlic Salmon, Salmon Avocado Salad, Salmon Florentine, Honey Garlic Salmon, Crispy Baked Salmon are some of the recipes you might try.

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  • 8oz of your favorite short pasta or lentil pasta
  • 1 tablespoon olive oil (or avocado oil)
  • Kosher salt and freshly ground pepper to taste
  • 1 pound of skinless salmon fillets 1/2 teaspoon of Italian seasoning 3-4 cloves minced garlic
  • 1/4 cup chopped sun-dried tomatoes
  • 1 tablespoon gluten-free flour (or any flour)
  • 1 1/2 cups skim milk
  • 5 ounces fresh spinach or frozen spinach, strained
  • Cook the pasta according to the package guidelines, only until it is al dente (almost done). Drain the pasta, sprinkle with a little amount of oil, and season with salt and pepper to taste. Toss everything together and set it aside. Season both sides of the salmon with salt and Italian seasoning
  • Set aside. In a large nonstick skillet, heat the oil over medium heat until shimmering. Cook for 3-5 minutes on one side, then carefully turn and cook for another 3-4 minutes, or until salmon is flaky and cooked through. Place on a platter and set away
  • Add the garlic and sun-dried tomatoes to the same skillet that has been warmed. Cook for one minute after which you may add the flour. Pour the milk in little amounts at a time, stirring constantly, until a smooth sauce is formed. Stir in the spinach until it is completely wilted. to your personal preference, season with salt and pepper Stir in the cooked pasta to the sauce and simmer for a couple of minutes longer, just until the pasta is well heated
  • As a result, flake the salmon with a fork and mix it into the cooked pasta until it is heated through
  • Remove from the fire. Optional garnishes include fresh chopped parsley and freshly ground pepper, if preferred. Serve quickly and have pleasure in it

Serving size: approximately 2 cups in a single dish. Salmon: We suggest that you use fresh, skinless salmon, but you may also use frozen salmon. Chicken breast or shrimp can be used as alternatives for salmon. Pasta: You may use whatever type of pasta you choose. Use lentil or chickpea pasta instead of regular spaghetti for a low-carb option. Spinach: It is ideal to use fresh spinach, but you can also use frozen spinach, or you may substitute kale for the spinach if you prefer. Milk: We used skimmed milk, but any other type of milk will work just as well as this.

A serving size of 2cups contains 482 calories, 54 grams of carbohydrates, 35 grams of protein, 14 grams of fat, 3 grams of saturated fat, and 1 gram of trans fat.

Vitamin A is 3523IU, Vitamin C is 14 milligrams, calcium is 184 milligrams, and iron is 3 milli

30 Minute Creamy Salmon Pasta

Using only eight easy ingredients, this creamy lemon garlic salmon pasta recipe comes together in less than 30 minutes from start to finish! With the linguini that has been prepared and a simple herb lemon cream sauce, the flaky and tender roasted salmon is a winning combination.

You Will Love This

  • This quick salmon recipe is packed with flavor while being simple enough to prepare on a weeknight. Even though the ingredient list is simple and sweet, this dish is nonetheless elegant enough to serve on a date night or at a dinner party
  • It is also easy to prepare. You might also like this 20-Minute Salmon Fish Cakes, thisEasy Greek Salmon Bowl or this 10-Minute Salmon Taco dish if you enjoyed this salmon pasta recipe.

Ingredients and Substitutions

  • Fish- For this dish, you may use either fresh or frozen salmon. If possible, use wild caught salmon – I prefer wild caught sockeyesalmon from the deli department of my local grocery store since it has the finest flavor – but you may use any sort of salmon for this creamy salmon pasta recipe, which is a favorite of mine. You have the option of ordering a single one-pound fillet or many salmon fillets – it’s all up to you. Choose organic, cold-pressed olive oil for the greatest flavor when preparing dishes using olive oil. Additionally, avocado oil or grapeseed oil might be used. This recipe is also suitable for those who want to use butter instead of oil
  • However, this is not required. Dry oregano and dried thyme are two of my favorite herbs for this creamy salmonpasta, but you could also use dried rosemary, dry parsley, dried basil, or Italian seasoning in place of them. Linguine- For this dish, you may use any long pasta that you choose. I personally prefer linguine, although angel hair, spaghetti, bucatini, and fettucine are also excellent alternatives. Even while you might use small cuts of pasta such as fettuccini or orecchiette, a creamy sauce is normally best served with long strands of pasta! You may also use whole wheat pasta to add more fiber to your meal. The water from your spaghetti will become your best friend once you start storing it. The starch in the pasta water is the most effective technique to ensure that your pasta sauce adheres to the pasta and that it has a gorgeous shine that is both visually appealing and delicious. Alternatively, if you fail to conserve the pasta water, you may substitute broth, but the flavor and texture will not be the same. Roasted Fish with Fresh Lemon Slices- I like to add fresh lemon slices to the roasted salmon as well as lemon juice and lemon zest to the sauce. Even though fresh lemon juice adds a ton of flavor, bottled lemon juice may be substituted in a hurry. Heavy Cream- This is responsible for the thick and creamy texture that distinguishes this recipe from the others! You may use half & half instead of whole milk, but the sauce will not be as creamy and luscious. Capers- These are an optional element to this creamy salmonpasta dish, but they are something I am completely obsessed with. In addition to being a delightful salty, briny taste, they also work well in conjunction with all of the other flavors in the meal.

Instructions

Place the salmon in a baking dish or on a baking sheet with a rim. Drizzle with olive oil and sprinkle with oregano and thyme, as well as a teaspoon or two of salt and pepper to taste. Place the salmon on a baking sheet and bake it in a cold oven for 15 minutes. There is no need to cover with aluminum foil. Bake for about 25 minutes, or until the salmon is cooked through and flakes readily when tested with a fork. In a large skillet, heat the olive oil and add the garlic, oregano, thyme, and a couple of generous pinches of salt and pepper.

  1. Remove from heat and whisk in heavy cream until well combined.
  2. Cook for a couple of minutes over medium-low heat, stirring constantly, until the sauce begins to thicken.
  3. Toss to coat evenly with the dressing and cook for a couple more minutes, or until the vegetables are warmed through.
  4. Serve the roasted salmon on top of the bed of spaghetti.

Tips

  • Season your pasta water with salt! In most cases, I’ll use 1-3 teaspoons of Kosher salt while boiling a pound of elbow macaroni or spaghetti. The first chance you have to season the pasta is when you boil it, and it will make a HUGE difference in the overall flavor of the meal if you salt the water properly. Don’t be concerned about the pasta being excessively salty because the majority of the salt will be washed away when you drain it. Don’t forget to set aside some of the pasta water to use for seasoning the spaghetti later on. Always cook pasta until it is al dente! After cooking, you still want it to have a toothsome bite to it, right? For the most part, I cook my pasta for one minute less than the package directions say and then taste it until it’s ideally al dente. Add a handful of freshly shredded or grated Parmesan cheese to your spaghetti sauce to thicken it and give it a nutty taste, and your dish will be complete. The cheese will impart a great earthy taste to the sauce, as well as thicken it a little bit overall
  • This creamy salmon pasta dish may be made with any fresh vegetables you choose! When I want to sneak in some additional vegetables, I like to throw in some roasted broccoli, roasted asparagus, blistered tomatoes, or even wilted spinach into this recipe. Add a sprinkle of red pepper flakes to the sauce or let your family add their own to each dish to give this salmon meal a kick. You can also make this recipe without the salmon if you prefer. I think the pasta is so great on its own that it may be served as a main meal with a simple salad, but I also like the addition of protein and omega-3 that the roasted salmon gives to the dish.

FAQ

Make sure to season your pasta water with sea salt. In most cases, I’ll use 1-3 teaspoons of Kosher salt while boiling a pound of pasta. The first chance you have to season the pasta is when you boil it, and it will make a HUGE difference in the overall flavor of the meal if you salt the water well. Because most of the salt will wash away when you drain the pasta, you don’t need to worry about it being excessively salty. Please save some of the pasta water aside to use for seasoning the spaghetti later.

  • Even after cooking, you want it to have a satisfying bite.
  • Try adding a handful of freshly shredded or grated Parmesan cheese to your spaghetti sauce to thicken it and give it a nutty taste.
  • To make this creamy salmon pasta dish, you may use any fresh vegetables you choose.
  • This salmon dish may be made with or without the salmon; you can add a sprinkle of red pepper flakes to the sauce or let your family add their own to each serving to give it a little spice.

Make Ahead, Storage, Freezing, and Reheating

  • Because the salmon has been seasoned and lemon slices have been placed on top, I prefer not to prepare this meal ahead of time if at all possible. There are no complicated steps involved, and it takes only a few minutes to put everything together so that you may have it ready to bake in about 5 minutes. Food storage: Refrigerate leftovers in an airtight container for up to 3 days after they have been prepared. When it comes to freezing, this meal does not freeze well once it has been prepared. Furthermore, due of the spices and citrus on the fish, it will not freeze well until it is cooked
  • To reheat leftover salmon pasta, place it in a sauté pan over medium heat and cook, stirring, for about 5 minutes. Make the sauce loosen up by adding a splash of cream, broth, or water, and then continue to simmer while stirring often until it is warmed through. Use leftover salmon to create my extremely simple salmon cakes recipe, or use leftover salmon to make a sandwich.

Serve Salmon Pasta With:

  • 5 Minute Garlic Bread
  • Cheesy Tomato Basil Garlic Bread
  • Olive Oil and Balsamic Bread Dip
  • White Bean Kale Salad
  • Easy 5 Minute Garlic Bread

Easy Pasta Recipes

Questions? Leave a remark in the section below! Did you like the recipe? Leave a remark in the section below! Have you made this dish? Please leave a remark and a star rating in the section below! Print

Salmon Pasta

Using only eight easy ingredients, this creamy lemony garlic salmon pasta recipe can be prepared in under 30 minutes from start to finish!. The flaky and delicate salmon works nicely with the al dente linguine and a simple herb lemon cream sauce for a light and refreshing meal.

  • Approximately 5 minutes of prep time, 25 minutes of cooking time, and a total of 30 minutes of cooking time
  • Yield: 8 servings1 x
  • Category: Main Dish
  • Italian cuisine
  • Method: oven + stovetop
  • Cuisine: Italian
  1. Placing the salmon in a baking dish is a good idea. Drizzle with olive oil and sprinkle with oregano and thyme, as well as a few pinches of salt and pepper
  2. Serve immediately. Place the fish on a baking sheet and bake in a cold oven for 15 minutes. Heat oven to 400 degrees and cook for approximately 25 minutes, or until salmon is cooked through and flakes easily. As you are baking the salmon, prepare the pasta according to the package recommendations, until it is al dente. In a large saute pan, heat the olive oil over medium low heat until shimmering. Combine the garlic, oregano, thyme, and a couple of generous pinches of salt and pepper in a large mixing bowl. Continuing to whisk regularly, cook for 1 minute more. In a small saucepan, combine the lemon juice and zest with the pasta water, and bring to a low boil
  3. Remove from heat and whisk in heavy cream until well combined. Season with salt and pepper to your liking. Cook for a couple of minutes over medium low heat, stirring constantly, until the sauce begins to thicken. Toss the pasta in the sauce until it is uniformly coated. Cook for a couple of minutes, or until the vegetables are heated. Season with salt and pepper to taste, then transfer to a serving plate. Serve the salmon on top of a bed of spaghetti. Garnish with thinly sliced lemon and fresh parsley, and serve immediately.

Notes

  • Season your pasta water with salt! In most cases, I’ll use 1-3 teaspoons of Kosher salt while boiling a pound of elbow macaroni or spaghetti. The first chance you have to season the pasta is when you boil it, and it will make a HUGE difference in the overall flavor of the meal if you salt the water properly. Don’t be concerned about the pasta being excessively salty because the majority of the salt will be washed away when you drain it. Don’t forget to set aside some of the pasta water to use for seasoning the spaghetti later on. Always cook pasta until it is al dente! After cooking, you still want it to have a toothsome bite to it, right? For the most part, I cook my pasta for one minute less than the package directions say and then taste it until it’s ideally al dente. Add a handful of freshly shredded or grated Parmesan cheese to your spaghetti sauce to thicken it and give it a nutty taste, and your dish will be complete. The cheese will impart a great earthy taste to the sauce, as well as thicken it a little bit overall
  • This creamy salmon pasta dish may be made with any fresh vegetables you choose! When I want to sneak in some additional vegetables, I like to throw in some roasted broccoli, roasted asparagus, blistered tomatoes, or even wilted spinach into this recipe. Add a sprinkle of red pepper flakes to the sauce or let your family add their own to each dish to give this salmon meal a kick. You can also make this recipe without the salmon if you prefer. I think the pasta is so great on its own that it may be served as a main meal with a simple salad, but I also like the addition of protein and omega-3 that the roasted salmon gives to the dish.
See also:  How To Make Buttered Pasta

Make sure to season your pasta water with sea salt. In most cases, I’ll use 1-3 teaspoons of Kosher salt while boiling a pound of pasta. The first chance you have to season the pasta is when you boil it, and it will make a HUGE difference in the overall flavor of the meal if you salt the water well. Because most of the salt will wash away when you drain the pasta, you don’t need to worry about it being excessively salty. Please save some of the pasta water aside to use for seasoning the spaghetti later.

  1. Even after cooking, you want it to have a satisfying bite.
  2. Try adding a handful of freshly shredded or grated Parmesan cheese to your spaghetti sauce to thicken it and give it a nutty taste.
  3. This creamy salmon pasta dish may be made with any fresh vegetables you choose.
  4. This salmon dish may be made with or without the salmon; you can add a sprinkle of red pepper flakes to the sauce or let your family add their own to each serving to give it a little spice.

Reader Interactions

We eat pasta almost every night, it’s a given. But when we want ourButtered Noodlesto become something a bit more substantial, we top them with baked fish and a delectable lemon-butter sauce. It’s the nicest thing that has happened since boxed spaghetti. Yields:6servings Preparation time: 0 hours and 10 minutes Time allotted: 0 hours 50mins 1 (two-pound) salmon fillet Kosher salt is a kind of salt that is kosher. peppercorns that have been freshly ground 1 lemon, peeled and split into rounds a quarter cup of extra-virgin olive oil 1lb.linguine 4 tablespoons melted butter 3 cloves garlic, finely chopped a half-cup of thick cream 1 lemon, squeezed and zesting A pinch of red pepper flakes (optional).

  1. Using aluminum foil, line a large baking sheet with parchment paper and preheat the oven to 350°. Season the salmon with salt and pepper before serving. Arrange half of the lemon rounds on the baking sheet that has been prepped, place the salmon on top of the lemon rounds, and then top the salmon with the remaining lemon rounds. Drizzle with oil and bake for 25 minutes, or until salmon flakes easily when tested with a fork. With a fork, break up the salmon into large bits
  2. In the meantime, bring a large pot of salted water to a rolling boil. Cook the pasta according to the package directions once you’ve added the sauce. Drain the pasta, keeping 1 cup of the cooking water. Melt the butter in a large pan over medium heat until it begins to foam. Cook for 1 minute, or until the garlic is aromatic, then remove from heat. Whisk in the heavy cream, lemon juice and zest, and 14 cup of the pasta water until everything is well combined. Sea salt and pepper to taste
  3. Sprinkle with red pepper flakes to finish. Remove the pan from the heat and toss in the linguine to coat. If necessary, add additional pasta water to bring the spaghetti sauce together. Finish by sprinkling Parmesan over the fish and parsley before serving.

Chelsea Lupkin is a model and actress. This material has been imported from another source. Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere. Eat Like It’s the Weekend Every Day: It’s Delicious! Makinze Gore is a food editor who works as an associate. Makinze works as an Associate Food Editor for the website Delish.com.

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Light Lemon Garlic Pasta with Salmon

With this light lemon garlic pasta with fish, you’ll be able to fully embrace summer. It’s bursting with fresh, summery tastes! Listed below is one of my favorite pasta dishes that is light, summery, and sunny in nature. Besides being delicious, this light lemon garlic pasta with salmon also happens to be quite nutritious! It’s all about keeping things simple and fresh. When you combine fresh basil and garlic with fresh lemon juice and olive oil as well as capers and salmon, you get the taste of summer on a dish.

Because there is no cream sauce to hold it together, the richness and tastiness of high quality olive oil combined with fresh, fantastic tastes is all that matters here.

How To Make Light Lemon Garlic Pasta With Salmon (1 Min)

First and foremost, prepare the spaghetti. The rigatoni I used for this dish was my personal preference, but you may use any sort of pasta you like: spaghetti, linguine, fettuccine, pappardelle, or any other tube-shaped pasta. If you want to make it even healthier, use whole wheat pasta instead of regular spaghetti. While the pasta is cooking, season the salmon fillets with salt & pepper to taste and bake them until done, about 15 minutes. If you like something crispier, pan-sear the salmon for around 3-5 minutes each side, depending on the thickness of the fish.

  1. While the pasta and salmon are cooking, mince the garlic, slice the basil, and prepare your lemon rind.
  2. It’s well worth the effort.
  3. You’ll want something of excellent quality because this will be the’sauce’ that will bring all of the flavors together, so it needs to be wonderful to be effective.
  4. In case you aren’t familiar with the differences between conventional olive oil, virgin olive oil, and extra virgin olive oil, here’s a wonderful tutorial that will help you understand them.
  5. It’s time to finish the spaghetti by tossing in some fresh basil.
  6. If your grocery store has a fresh vegetable section, you should be able to find it in the produce section of the fresh vegetable aisle.
  7. Season with salt and pepper to taste after adding some freshly minced garlic.
  8. Fresh lemon juice, lemon zest, and capers are then added to the pasta to give it a citrus taste boost.
  9. Be delicate while tossing the salmon so that you don’t wind up with shredded fish.
  10. According to the conventional rule of thumb, you should cook salmon for 10 minutes per inch of thickness, measured from the thickest part of the salmon’s thickness.
  11. You’ve completed your preparations and are ready to serve.

I like shaved because every now and then I come across a Parmesan shaving that makes me feel like I’ve uncovered some sort of hidden gem. Aside from that, if you happen to enjoy olives, this pasta is a great match for them! Enjoy your meal!

MORE SALMON RECIPES TO TRY

  • Cooking salmon in a creamed salmon sauce with spinach, creamed garlic butter salmon, lemon and parmesan-crusted salmon, salmon piccata, and salmon in creamed dill sauce are all options.

♡ If you prepare this recipe, I’d appreciate it if you could leave a star rating in the comments section below. FOLLOW ME ON FACEBOOK, INSTAGRAM, AND PINTEREST FOR MORE QUICK AND EASY RECIPEIDEAS. Print

Description

With this light lemon garlic pasta with fish, you’ll be able to fully embrace summer. It’s bursting with fresh, summery tastes!

  • Sixteen pounds of elbow macaroni or pasta
  • One teaspoon minced garlic
  • Two tablespoons extra virgin olive oil
  • Half a pound fresh basil leaves, coarsely chopped Season with salt and pepper to taste
  • A salmon filet, the zest of one lemon, two tablespoons lemon juice, two tablespoons lemon zest, and a handful of parmesan cheese, shaved or grated
  1. Cook the pasta according to the directions on the package. Cook salmon at 350 degrees F for 15-20 minutes, depending on thickness, while seasoning with salt & pepper to taste. The pasta should be drained and tossed with the garlic, olive oil, basil and salt & pepper to taste after it has finished cooking
  2. Toss the spaghetti with the lemon juice, zest, and capers until well combined. Make bite-size pieces of salmon by flaking it. Toss the salmon with the spaghetti in a light, gentle motion. Prepare the dish and serve it immediately, garnished with freshly grated or shaved Parmesan cheese.

Notes

When reheating leftovers, if the pasta appears to be too dry, drizzle in a little extra olive oil after it has been heated through. Disclosure of affiliate relationships: As an Amazon Associate, I receive rewards from qualifying purchases made via Amazon.com. You may find out more about ithere by visiting their website.

Creamy salmon pasta

  • I am an Amazon Associate, which means that I get rewards from qualifying purchases made via Amazon.com. The topic of ither can be explored further on this website.

Method

  • The salmon may either be steamed or roasted, depending on whether or not you wish to use an oven for this recipe. In order to roast, preheat the oven to 200 degrees Celsius (180 degrees fan/gas 6) and arrange the squash on a baking pan. Drizzle with oil and roast for 12 minutes, or until the squash is opaque and the flesh begins to flake when squeezed. To steam the fillets, set them skin-side down in a steamer over a pan of boiling water for 8-10 minutes, or until they are done. STEP 2While the salmon is cooking, boil the pasta for 10 minutes, or until al dente, and then drain, saving 100ml of the pasta water in a separate container. STEP 3Heat the oil in a large frying pan over a medium heat for 6 minutes, or until the shallot is softened but not becoming brown. Add the garlic and cook for another minute, or until it becomes fragrant. Then add the wine and allow it to decrease by half for a few minutes before adding the cream and seasoning to taste. Raise the heat to a very low simmer
  • STEP 4Remove the skin from the cooked salmon and flake the fish into large chunky pieces. Cooked spaghetti should be added to the sauce at this point. Combine the lemon zest, a squeeze of lemon juice, and the majority of the dill in a mixing bowl. If necessary, add a dash of the pasta water to the sauce in order to coat the pasta properly. Toss carefully to ensure that the salmon remains in large chunks. When seasoning, keep in mind that using double cream may need the addition of a squeeze of lemon juice. Sprinkle the remaining dill over top and season with freshly ground black pepper. Serve with a fresh salad on the side.

Creamy Salmon Pasta Will Make You Swoon

We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission. Photograph courtesy of Kelli Foster Pasta with Salmon It’s possible that the idea of pairing flaky salmon with lengthy strands of spaghetti never occurred to you before today. However, keep in mind the following: When used together, they are a powerful combination that you should experiment with. Salmon pasta, tossed in a creamy sauce and seasoned with lemon, capers, and fresh parsley, is nothing short of exquisite and stunning.

It’s also entirely possible for a weeknight supper.

  1. Broil the salmon until it is opaque. Cooking the salmon is the first stage in this process. Broiling is one of our favorite methods since it is quick (think six to eight minutes! ), simple, and leaves the fish with a great color on the top. After removing the salmon from the oven, allow it to cool for a few minutes before using a thin metal spatula to remove the flesh from the skin and break it into large chunks
  2. Prepare the pasta according to package directions. Preparing the pasta while the salmon is broiling can be done in a big pot of salted boiling water according to the package directions. Make the sauce in a separate bowl. Starting with a few aromatics sautéed in a little oil, the sauce comes together quickly. You’ll add the heavy cream and a little amount of pasta water, bring it to a boil, then decrease the heat and simmer, stirring regularly, until the sauce is thickened
  3. Combine everything in a large mixing bowl and serve. This is the exciting part! Turn off the heat and mix in the lemon zest and juice, chopped fresh parsley, and capers until the sauce is well combined. Afterwards, you’ll combine the drained pasta with the rest of the ingredients before adding the salmon chunks.

If you want the greatest results and the most delectable salmon pasta, you’ll want to use fresh or frozen salmon fillets instead than canned (if using frozen salmon, do be sure to thaw it first). There are a variety of delicious ways to prepare canned salmon, but it’s best to save the cans for salads, grain bowls, sandwiches, and patties rather than cooking them.

Can I Make the Salmon Ahead of Time?

Preparing the salmon a day ahead of time will allow you to get a head start on supper. Once the salmon has been allowed to cool, put it in an airtight container in the refrigerator. Approximately five minutes before you’re ready to start making the pasta, heat up the salmon in a 350°F oven for about five minutes. It’s possible that the idea of pairing flaky salmon with lengthy strands of spaghetti never occurred to you before today. This salmon linguine, which has been tossed in a creamy sauce and flavored with lemon, capers, and fresh parsley, is nothing short of lavish and spectacular in its presentation.

Ingredients

  • Preparing the salmon a day ahead of time will allow you to get a jump on dinner preparations! The salmon should be refrigerated after it has been allowed to cool completely. Approximately five minutes before you’re ready to start cooking the pasta, heat up the salmon in a 350°F oven for about five minutes. It’s possible that the idea of pairing flaky salmon with lengthy strands of spaghetti never occurred to you before. It is nothing short of sumptuous and stunning, especially when it has been tossed in a creamy sauce that has been spiced with lemon, capers and fresh parsley.

Instructions

  1. 1 medium onion should be finely diced, 3 garlic cloves should be minced, and fresh parsley leaves should be chopped till you have 2 teaspoons. 1 big lemon’s zest should be finely grated before using. Lemon juice (approximately 1/4 cup) should be squeezed out
  2. Placing an oven rack approximately 6 inches below the broiler and turning the oven on to broil will help to prevent burning. Aluminum foil should be used to line a baking sheet with a rim. Cook 1 (1-pound) salmon fillet skin-side down on a baking sheet in a big pot of generously salted water until just cooked through. Apply 1 teaspoon olive oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper on a baking sheet
  3. Set aside. Cook the salmon under the broiler for 6 to 8 minutes, or until it is cooked through and flakes easily. Depending on the thickness of the salmon, the total cooking time may vary. Allow the salmon to cool somewhat while you prepare the pasta. Cook 10 ounces of dry linguine pasta in boiling water according to package directions while waiting for the sauce to finish cooking. Drain the pasta, reserving 1/2 cup of the cooking water
  4. Slide a thin metal spatula between the salmon meat and skin to remove the skin
  5. Serve immediately. Break the salmon into big chunks and place it in a wide, high-sided pan with 2 tablespoons unsalted butter over medium heat to cook. Cook, stirring periodically, until the shallot is softened, approximately 3 minutes. Remove from the heat. Cook for another 1 minute after adding the garlic. Combine 1 1/4 cups heavy cream, 1/2 cup pasta water, and 1 teaspoon kosher salt in a large mixing bowl. Bring the mixture to a boil after stirring it together. Reducing the heat to a simmer and cooking for about 10 minutes, stirring often, until the sauce has thickened significantly. Toss in the spaghetti, lemon zest, lemon juice, parsley, and 2 teaspoons drained capers until everything is well combined. Toss to coat the vegetables with the sauce. The salmon should be placed on top.

Recipe Notes

1 medium onion should be finely diced, 3 garlic cloves should be minced, and 2 tablespoons of fresh parsley should be chopped. 1 big lemon’s zest should be finely grated. Make a quarter cup of lemon juice; set aside. Placing an oven rack approximately 6 inches below the broiler and turning the oven on to broil will help to prevent burning. Aluminum foil should be placed around the edge of a baking pan. Bring a large saucepan of strongly salted water to a boil; pat 1 (1-pound) salmon fillet dry with paper towels and place on a baking sheet, skin-side down, to cook for 10 minutes.

  1. Depending on the thickness of the salmon, the total cook time may vary.
  2. Cook 10 ounces of dry linguine pasta in boiling water according to package directions while waiting for the rest of the ingredients to finish cooking.
  3. Reserve 1/2 cup pasta water and drain the noodles completely.
  4. Break the salmon into big chunks and set aside.
  5. Cook for an additional 1 minute after adding the garlic to the sauce.
  6. Bring the mixture to a boil after stirring it together.

Mix in the spaghetti with the lemon zest, lemon juice, parsley, and 2 teaspoons drained capers until everything is well distributed. Sauce should be mixed in well. Add the salmon on top of it.

Creamy Salmon Linguine

Preparation/Total Time: 25 minutes

See also:  How To Make Pasta Water
Makes

5 servings (per person) Adding more pesto-marinated grilled salmon to this creamy pasta dish gives it a sumptuous flavour and texture. We like it just the way it is, but you could simply substitute any vegetables you have on hand in place of the broccoli. —Jacob Kitzman from the city of Seattle, Washington

Ingredients

  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 2 cups heavy whipping cream
  • 2 tablespoons lemon juice
  • 1 pound fully cooked salmon, flaked
  • 1/4 teaspoon salt and 1/4 teaspoon pepper
  • 1 cup shredded Parmesan cheese
  • 3 tablespoons minced fresh basil or 1 tablespoon dried basil
  • 2 tablespoons capers, drained
  • 2 teaspoons grated lemon zest
  • 8 ounces uncooked linguine
  • 1 bunch broccoli, cut into florets
  • 2 tablespoons grated lemon zest

Directions

  1. Boil the linguine according to the package recommendations, adding the broccoli in the last 5 minutes of cooking time
  2. Meanwhile, in a large pan, melt the butter over medium heat until it is melted. Cook and stir for 1 minute after adding the garlic. Add the cream and lemon juice and mix well. Bring the water to a boil. Reduce heat to low and cook, uncovered, for 2-3 minutes, or until slightly thickened, stirring frequently
  3. Remove from heat. Heat through the salmon, seasoning with salt and pepper. Drain the linguine and broccoli and place them in the skillet. Combine the cheese, basil, capers, and lemon zest in a large mixing bowl.

Nutrition Facts

1-1/3 cup contains 802 calories, 55 grams of fat (30 grams of saturated fat), 207 milligrams of cholesterol, 649 milligrams of sodium, 44 grams of carbohydrates (4 grams of sugars, 6 grams of fiber), and 36 grams of protein.

Creamy salmon pasta

Pasta with pan-seared fish and a creamy dill sauce. You’ll only need minutes to prepare this simple supper meal, which will be a hit with your friends and family.

How to make creamy salmon pasta

  1. Cook the salmon: To prepare the salmon for this creamy pasta, it is simply seared before being flaked into the sauce and mixed together. Skin-on salmon fillets are patted dry with paper towels before being heavily seasoned with salt and pepper before being drizzled with a few tablespoons of olive oil. Preparation: Preheat a nonstick frying pan over high heat and sear the salmon for 4-5 minutes on each side, or until the skin is crisp. Cook for another 2 minutes after carefully flipping the pan over. Removing the meat from the pan and setting it aside while you prepare the sauce Making a creamy sauce for spaghetti is simple. In the same pan, heat a tablespoon of butter and sauté an onion, which has been finely chopped, until translucent. Cook for a few minutes, or until the vegetables are softened, before adding the smashed garlic. Allow for 30 seconds of cooking time till the mixture is aromatic. Pour in the cream and sprinkle with the fresh dill, if desired. If you like, you may use chopped parsley or tarragon instead of the dill in this recipe. Season with a squeeze of fresh lemon and lots of freshly cracked black pepper after adding the lemon juice. Reduce the heat to a low setting and continue to cook for a few minutes, until the sauce coats the back of a spoon. Mix in the salmon (discard the skin if you wish or cut finely and add to the sauce) and the cooked pasta until everything is well-combined. If necessary, thin down the sauce with a dash of the pasta boiling water before serving

Can you freeze salmon pasta?

Despite their popularity, cream sauces do not usually freeze well and might split when thawed. This dish just takes a few minutes to create, and it tastes much better when it is made right away. It is possible to prepare the salmon ahead of time and store it in an airtight container in the refrigerator until it is ready to be used in the sauce. As with the cream sauce, it may be cooked up to a day ahead of time and then lightly warmed in a pan before being combined with the vegetables.

Creamy pasta recipes

  1. Pasta with a creamy lemon pepper sauce
  2. Creamed spinach and garlic chicken
  3. And pasta with a basil cream sauce are all options.

Salmon recipes

  1. Baked sticky apricot salmon, white wine garlic salmon, and creamed garlic butter salmon are all delicious options. Salmon with Honey and Garlic in 20 minutes
  • 400g (14oz) salmon fillets with the skin on
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the creamy pasta sauce

  • 12-inch onion, finely chopped
  • 3 garlic cloves, smashed
  • 1 cupheavy / whipping cream
  • 1 tablespoon dill, finely chopped
  • 1 teaspoon fresh lemon juice
  • Salt and pepper to taste 500g (1 pound) pasta cooked with 1 cup water set aside
  • Using paper towels, pat the salmon dry before serving. Add the olive oil and season with salt and pepper
  • Heat a nonstick frying pan over high heat to finish cooking the calamari. Cook the salmon skin-side down until the skin is crispy and golden brown, about 5 minutes (approximately 3-4 minutes). Prepare to carefully flip the fish over and cook for another minute or two on the other side until the fish is cooked to your liking. Remove the pan from the heat and put it aside
  • Add the onion to the pan once you’ve melted the butter. Cook for a few minutes, until the onion is tender, then add the garlic. Cook for 30 seconds, then add the cream and mix well. Add the dill and lemon juice and bring the cream sauce to a gentle boil
  • Cook for 5-7 minutes, or until it coats the back of a spoon, until it thickens. Season the salmon with salt and pepper once it has been flaked. In a large mixing bowl, toss the pasta until it is evenly coated with the sauce. You can use a few teaspoons of pasta water if required. Serve after tasting and adjusting seasonings.

calorie count 428kcal|carbohydrate count 48g|protein count 26g|fat count 15g|saturated fat count 5g|cholesterol count 72mg|sodium count 85 mg|potassium count 534mg|fiber count 1g|sugar count 1g|vitamin A 192IU|vitamin C 2mg|calcium 30mg|iron 2mg calorie count 428kcal|carbohydrate count 48g|protein count 26

One-Pan Creamy Salmon Pasta

Today’s recipe is another one-pan pasta meal that is bursting with flavor and can be prepared in 30 minutes or less. We’re talking about a Creamy Salmon Pasta in a Single Pan. This pasta meal is simple to prepare, extremely healthful, and created with only a few simple ingredients. The beauty of this pasta recipe is that the pasta is cooked in the same pan as the rest of the ingredients, which makes cleanup a breeze. This implies that the starch in the pasta remains in the dish, imparting an amazing taste to the meal.

In any case, the tastes are fantastic, and the cleanup is a breeze.

What is the secret?

Aside from that, it has the potential to curdle quite readily.

Support Spain with a Fork in the Road Get your Spain on a Fork T-shirt, as well as other fantastic Merchandise, by visiting this page. Please consider supporting me on Patreon!

Watch the Video Below on How to Make this One-Pan Creamy Salmon Pasta

Preparation time: 5 minutes Cooking Time: 30 min. Servings2Calories938kcal AuthorAlbert Bevia is now in Spain on a fork.

Ingredients

  • Minutes Required for Preparation 30 minutes to prepare Servings2Calories938kcal At the Fork in the Road, AuthorAlbert Bevia

Instructions

  1. A big fry pan over medium-high heat should be heated with 2 tablespoons extra virgin olive oil added to it. 1 fresh salmon filet (15 ounces) cut in half and seasoned with sea salt and black pepper
  2. Once the olive oil has been heated for 2 minutes, add in the salmon fillets, skin side up, and cook for 3 minutes before flipping them over to cook the other side. After a total cooking time of 6 minutes, remove the salmon fillets from the pan, set them aside, and cover them with aluminum foil paper to keep them warm. Making use of the same pan and the same heat, add in 1/2 onion finely diced and 4 cloves garlic roughly minced, mix with the olive oil, after 2 minutes, add in a generous 1/2 tsp sweet smoked paprika and quickly mix together, then add in a 15 oz can diced tomatoes, 2 tbsp finely chopped parsley and season with sea salt and black pepper, mix together, then add in 2 cups cold water and bring to a boil, then add Meanwhile, flake the reserved salmon and remove the skin from the pan
  3. After 9 to 10 minutes, and most of the water has been absorbed by the pasta but there is still some water remaining, add in 2 cups chopped bagged spinach and the salmon, cover the pan with a lid and reduce the heat to low-medium, simmer for 4 minutes, then turn off the heat and remove the lid
  4. After 1 minute, add in 1/2 cup greek yogurt at room temperature, season the yogurt with black pepper, and toss to combine

Recipe Notes

Get your hands on some olive oil. This was a recipe that I used to prepare. Nutritional Values Pasta with Creamy Salmon in a Single Pan Amount Per Serving (in grams) Calories938Calories from Fat 270 percent of the daily recommended intake * Fatty Acids30g46% Saturated Fatty Acids4g 1 gram of trans fat (25 percent) 8 g of polyunsaturated fatty acids 15 g of monounsaturated fat Cholesterol119mg 400 milligrams of sodium (463 milligrams) Potassium2028mg (20%) Potassium2028mg Carbohydrates account up 58% of the whole 100g.

33% dietary fiber (7g) 29% dietary sugar (11) Nutrition Facts: 12 percent protein65g130 percent vitamin A3733IU Vitamin C (75 percent) 37 milligrams 45 percent calcium231mg23 percent iron7mg45 percent magnesium *Percent Daily Values (%DV) are based on a 2000-calorie diet.

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Tags: canned tomatoes, diced tomatoes, done in 30 minutes, extra virgin olive oil, garlic, Greek yogurt, healthy, one-pan, onions, parsley, pasta, penne pasta, recipe, salmon, sweet smoked spanish paprika, tomatoe, tomatoes

24 Comments

This is something I’ve done several times. I now use sour cream instead of Greek yogurt, but I plan to experiment with it in the future. This website, as well as the YouTube videos, are fantastic! Thanks! The 29th of September in the year 2021

Spain on a Fork

I made this for my wife and myself the other day, and it was a tremendous hit! Very simple to prepare and really good, with a great deal of flavor to boot. Because this dish was so amazing, I will be trying a number of your other recipes in the future. Thank you very much for sharing your recipe, Albert! The 28th of September in the year 2021

Spain on a Fork

Dave, I’m overjoyed to hear that! Thank you for your feedback. a heartfelt thank you 30th of September, 2021

Michelle Ahmed

What are the calories in this dish, and do you know how many there are? This looks delicious, and I’d want to give it a try. The 18th of August, 2021

Spain on a Fork

The nutritional information for this recipe has just been added to the recipe page. a lot of affection The 19th of August in the year 2021

Rosa Duarte

I’d want to try this recipe, but I’m allergic to dairy products. Do you think I could use plain soy yogurt? 15th of July, 2021

Spain on a Fork

Yes, albeit the texture will not be as creamy as usual. a lot of affection The 17th of July in the year 2021

Chris A

Hello, there! As a result, I am convinced that you are correct and that I purchased tainted fish.

I’m new to fish, and I believe that my local grocery shop in Canada did not give me with particularly fresh salmon! It definitely had a fishy flavor to it, in my opinion. I’ll give it another shot! The 27th of June, 2021

Spain on a Fork

Greetings, I cooked this dish tonight and am concerned that it tasted more fishier than I anticipated. Perhaps I used too much salmon, but I followed the recipe exactly as written. The amount shown in the YouTube video appeared to be far less than what I used. I still awarded it five stars since it was enjoyable and simple to create, and I still found it to be enjoyable. But, to be honest, I was under the impression that the fish flavor wouldn’t be that overpowering. The 26th of June, 2021

Spain on a Fork

All I can say is that the salmon you used was not very fresh; older salmon has a more fishy flavor, thus it is critical to use the freshest fish possible to avoid this flavor. Many thanks, and much love. The 26th of June, 2021

Carmen Judith Arroyo

I made this fantastic dish tonight, and my family and I really loved it! I agree with David Kropp that this recipe feeds four people rather than two, but that is a good thing since leftovers are fantastic when we have a hectic schedule. I look forward to trying more of your dishes in the future. 12th of June, 2021

Spain on a Fork

When I make it, it only serves two people, but it might be that we are simply huge eaters. I’m delighted you find it enjoyable! a lot of affection The 13th of June in the year 2021

Felipe

Alberto, While looking for salmón recipes on your website, I came upon Cai. This recipe is worth a total of ZERO points in the Weight Watchers program! I’ve already used it four times. It’s beautiful and healthy. Gracias 06th of June, 2021

Spain on a Fork

Felipe, tell me how much you appreciate it! Greetings and best wishes 06th of June, 2021

Jim Johnson

This was made for my wife when we were on a camping vacation this past weekend. It was a big success! One-pan dishes are really convenient. The 25th of May in the year 2021

Spain on a Fork

That makes me so delighted to hear! a lot of affection The 25th of May in the year 2021

Amar Hussein

Once again, a fantastic recipe Albert, you have had such a positive impact on my family’s eating choices, and we are now enjoying Spanish flavors — the Smoked Sweet Paprika and Extra Virgin Olive Oil are just exquisite. Just wondering if I could use this approach to make fresh tuna steaks instead of salmon. The 19th of May in the year 2021

Spain on a Fork

Yes, you may use fresh tuna for the canned variety; simply fry it for a shorter period of time because it cooks more quickly. Thank you for your feedback! a lot of affection The 19th of May in the year 2021

David Kropp

This is a great and extremely versatile recipe that retains the wonderful Spanish tastes while being quite simple to prepare. In lieu of seafood, I sautéed boneless, skinless chicken thighs in a little olive oil until they were cooked through and chopped. I didn’t have any penne pasta, so I substituted fusili, which worked well to soak up the sauce and keep it together. Finally, I didn’t have any Greek yogurt on hand, so I used normal plain yogurt. This recipe has a great deal of taste!

Also, the recipe states that it serves 2, but those would be VERY huge servings indeed. When I prepared it, I received four generous servings, which were wonderful for lunch with a fresh salad. Thank you so much, Albert, for your delicious recipes. The 18th of May in the year 2021

Spain on a Fork

We are delighted that you loved the dish; thank you for your feedback, David. a lot of affection The 18th of May in the year 2021

One-Pan Creamy Salmon Pasta | Easy, HealthyDone in 30 Minutes | OREKTIKO

30 Minute Creamy Salmon Pasta in a Single Pan | Quick, Easy, and Healthy The 18th of May in the year 2021

Ramya

Would be cooking this soon, but can I use mushrooms and coconut yogurt instead because I am a vegan? I adore pasta and this will be wonderful for my after-work lunches. I’ll send you a message after I make it and let you know how it turned out. Thanks Ramya 17th of May, 2021

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