Divine Light & Creamy Salmon Pasta in 35 mins

You know those nights? You get home, you’re absolutely starving, and the fridge looks…well, let’s just say ‘uninspiring’. That’s exactly when I whip up this incredible Light & Creamy Salmon Pasta. Seriously, it’s my go-to when I need something fancy-tasting but can’t be bothered with a million steps. My inspiration came from a trip to Italy where I had this amazing seafood pasta that was rich but somehow still felt light. I tinkered with it at home, and this version is the perfect balance of creamy, zesty, and oh-so-satisfying, all ready in under 40 minutes. It’s proof that delicious doesn’t have to be complicated!

Why You’ll Love This Light & Creamy Salmon Pasta

Trust me, this recipe is a keeper! Here’s why you’re going to become obsessed:

• Super Speedy: We’re talking dinner on the table in about 35 minutes, start to finish. Perfect for those crazy weeknights!
• Surprisingly Light: Even with that luscious creamy sauce, it doesn’t feel heavy at all. It’s rich, but somehow still feels really pretty – if that makes sense!
• Easy Peasy: Seriously, the steps are so straightforward. You don’t need to be a gourmet chef to nail this one.
• Flavor Packed: The combination of tender salmon, zippy garlic and shallots, a hint of wine, and fresh dill just sings together. It’s just *chef’s kiss*!
• Versatile: This dish is elegant enough for guests but casual enough for a solo weeknight treat. It really works for any occasion.
• Minimal Cleanup: Most of the magic happens in just one or two pans. Less scrubbing, more eating – my favorite kind of cooking!

Gather Your Ingredients for Light & Creamy Salmon Pasta

Okay, so for this dreamy Light & Creamy Salmon Pasta, you’ll want to grab a few things. Don’t worry, they’re all pretty standard! Here’s what you need:

• Salmon: About a pound of fresh salmon fillet. Make sure you get it with the skin removed – it just makes things easier!
• Pasta: 8 ounces of your favorite pasta. I really love using linguine or fettuccine because they hold onto that creamy sauce like a dream.
• Olive Oil: 2 tablespoons. The good stuff, if you have it!
• Shallot: Just one, nice and finely chopped. It’s a bit milder than onion and perfect here.
• Garlic: 2 cloves, all minced up. Can never have too much garlic, right?
• White Wine: About half a cup of a dry white wine. This is what makes the sauce sing!
• Heavy Cream: 1 cup. This is the key to that luxurious creaminess.
• Parmesan Cheese: 1/4 cup, freshly grated. Always grate your own if you can – it makes a huge difference!
• Fresh Dill: 2 tablespoons, chopped. Dill and salmon are just best friends, you know?
• Salt & Pepper: To taste, of course!

That’s it! See? Totally manageable. Having everything prepped makes the cooking process so much faster and more fun.

Easy Steps to Prepare Your Light & Creamy Salmon Pasta

Alright, let’s get cooking! This is where the magic really happens. Don’t worry, it’s all super straightforward and before you know it, you’ll be digging into this amazing dish.

Cooking the Pasta and Preparing the Salmon

First things first, get that pasta going! Follow the directions for cooking your linguine or fettuccine until it’s perfectly al dente. Now, here’s a super important trick: before you drain it, snag about half a cup of that starchy pasta water and set it aside. You’ll thank me later! While the pasta’s doing its thing, give your salmon fillet a good sprinkle of salt and pepper. Heat up your olive oil in a nice big skillet over medium-high heat. Once it’s shimmering, carefully lay in the salmon. Sear it for about 3 to 4 minutes on each side. You want it cooked through and flaky. Once it’s done, scoop it out and break it into generous chunks. Set aside.

Building the Flavorful Sauce for Light & Creamy Salmon Pasta

Now, into that same skillet – don’t clean it, all those little bits are flavor gold! – toss in your finely chopped shallot. Sauté it for a couple of minutes until it’s nice and soft. Then, add in your minced garlic and cook for just about another minute until you can smell its amazing aroma. Be careful not to burn it! Time to deglaze! Pour in that dry white wine and use your spoon to scrape up all those tasty browned bits stuck to the bottom of the pan. Let that simmer for a couple of minutes; it’ll reduce down nicely. Next, pour in the heavy cream. Stir it gently and let it come to a soft simmer. Let it bubble away for about 3 to 5 minutes, just until the sauce starts to thicken up a little. You’re looking for a nice, luscious consistency.

Combining Everything for the Perfect Light & Creamy Salmon Pasta

Once your sauce has that perfect consistency, take the skillet off the heat. Now, stir in your grated Parmesan cheese and all that lovely fresh dill. Give it a good season with salt and pepper to your liking. Toss in your drained pasta right into the sauce. Mix it all up so every strand is coated beautifully. If it seems a little too thick for your liking, now’s the time to grab that reserved pasta water and add a splash or two until it’s just how you want it – silky and smooth. Finally, gently fold in those lovely chunks of flaked salmon. You want them to warm through in the sauce, but you don’t want to break them up too much. Serve this beauty right away!

Tips for the Best Light & Creamy Salmon Pasta

Okay, so you’ve got the recipe, but let me share a few little things I’ve learned that *really* make this Light & Creamy Salmon Pasta sing! It’s all about these little tweaks that elevate it from good to absolutely amazing.

First off, don’t skimp on the fresh dill! It really makes a difference. If you can’t find dill, a little fresh parsley or chives are okay, but dill is truly the star here. Also, when searing your salmon, make sure you get a nice crust on it – that little bit of browning adds so much flavor to the whole dish, and it all goes into the sauce!

Don’t be afraid of the white wine; it totally cooks off, leaving just a lovely depth. But if you’re not using wine, you can just use a little extra pasta water or some chicken broth to deglaze the pan. And remember that pasta water we saved? It’s liquid gold for getting your sauce just right. Use it to loosen things up if your sauce gets too thick. Trust me on this one!

Ingredient Notes and Substitutions for Your Salmon Pasta

So, you’re whipping up this fantastic Light & Creamy Salmon Pasta and you’re wondering about a few things? Totally normal! Let’s dive into the star players and what you can do if you’re missing something or want to tweak it a bit.

The heavy cream? That’s what gives us that dreamy, luxurious sauce. If you’re looking to make things a little lighter, you can totally swap out half of it for half-and-half. It’ll still be creamy, just a bit less decadent. If you can’t find fresh dill, don’t sweat it! Fresh parsley or even finely chopped chives can step in and do a good job. They won’t have that exact same bright, anise-y flavor that dill brings to salmon, but they’ll still be delicious and add a nice fresh touch. And that white wine? If you’re steering clear of alcohol, just use a little extra reserved pasta water or a splash of low-sodium chicken or vegetable broth for deglazing. Easy peasy!

Serving and Storing Your Light & Creamy Salmon Pasta

This Light & Creamy Salmon Pasta is just begging to be enjoyed right away! That sauce is at its absolute creamiest when it’s fresh. Serve it up hot, maybe with a little extra sprinkle of Parmesan and a few extra dill fronds on top. Oh, and a good grind of black pepper! It’s just divine.

Got leftovers? Lucky you! Let the pasta cool down completely before you tuck it away. Spoon it into an airtight container and pop it into the fridge. It’ll keep nicely for about 2 days. When you’re ready for round two, I find the best way to reheat it is gently on the stovetop over low heat. Add a tiny splash of milk or water if the sauce looks a bit too thick, and stir until it’s warm and luscious again. You can also try the microwave, but stir it halfway through to make sure it heats evenly and doesn’t get tough.

Frequently Asked Questions about Light & Creamy Salmon Pasta

Can I use frozen salmon for this recipe?

Absolutely! Frozen salmon works just fine. The best way to do it is to thaw it completely in the refrigerator overnight. Then, just pat it really dry before you season and sear it. You’ll get the same delicious results for your amazing Light & Creamy Salmon Pasta!

What kind of pasta works best?

I really love using linguine or fettuccine because their flat, wide surface is perfect for catching all that luscious sauce. But honestly, spaghetti, capellini, or even penne would work great too! Just cook it until it’s al dente.

How can I make the sauce less rich?

Great question! If you want a lighter sauce without sacrificing all the creaminess, you can swap out half of the heavy cream for half-and-half. It makes a noticeable difference while still keeping that lovely luxurious texture you want in this Light & Creamy Salmon Pasta.

Can I add vegetables to this pasta?

You totally can! I love adding some steamed asparagus or tender peas right at the end with the salmon. Sautéed spinach or some cherry tomatoes that have been warmed through in the skillet also work beautifully. Just toss them in when you add the pasta!

Estimated Nutritional Information

Just a heads-up, the nutritional info for this yummy Light & Creamy Salmon Pasta is just an estimate, and it can totally change depending on the brands you use and how you make it. But to give you an idea:

Per serving:

• Calories: ~650
• Fat: ~35g
• Protein: ~35g
• Carbohydrates: ~45g
• Sodium: ~450mg
• Sugar: ~5g

It’s a pretty balanced meal, giving you good proteins, healthy fats from the salmon and oil, and carbs to keep you going!

Print