Description
A simple and quick salmon pasta dish with a light, creamy sauce.
Ingredients
Scale
- 1 pound salmon fillet, skin removed
- 8 ounces pasta (linguine or fettuccine recommended)
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh dill, chopped
- Salt and black pepper to taste
Instructions
- Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
- While pasta cooks, season salmon with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear salmon for 3-4 minutes per side, until cooked through. Remove salmon from skillet and flake into large pieces.
- Add shallot to the same skillet and cook until softened, about 2 minutes. Add garlic and cook for 1 minute more until fragrant.
- Pour in white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
- Stir in heavy cream and bring to a gentle simmer. Cook for 3-5 minutes until sauce thickens slightly.
- Remove skillet from heat. Stir in Parmesan cheese and dill. Season with salt and pepper.
- Add drained pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Gently fold in the flaked salmon.
- Serve immediately.
Notes
- For a lighter sauce, you can substitute half-and-half for heavy cream.
- Add a squeeze of lemon juice at the end for brightness.
- Other herbs like parsley or chives can be used in place of dill.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg
Keywords: salmon pasta, creamy pasta, quick dinner, easy recipe, seafood pasta, light pasta