Creamy Salmon Pasta
This is our go-to pasta for evenings when you want something gentle without standing at the stove for long. We sear the salmon in one piece and flake it into big chunks only at the end, so it never turns to mush in the sauce. Lemon zest and dill keep the cream from feeling heavy.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Level
- Easy
- Per serving
- 745 kcal
Ingredients
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What to use instead
Use 200 g lightly cured or hot-smoked salmon cut into strips instead of fresh; in that case, barely salt the sauce at all.
Makes: 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Put the pasta on
Bring a large pot of salted water to a boil and cook the pasta for 1 minute less than the packet says. Scoop out a mugful of the water before draining.
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Step 2: Sear the salmon
Pat the fillet dry and season with half the salt and the pepper. Sear in the oil over medium-high heat for 3 minutes per side, until golden outside and still slightly translucent in the very centre. Move to a plate.
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Step 3: Make the sauce
Lower the heat to medium. In the same pan, cook the finely chopped shallot and garlic for 2–3 minutes until soft. Pour in the cream, add the lemon zest and remaining salt and simmer for 2 minutes until slightly thickened.
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Step 4: Wilt the spinach
Add the spinach and stir for about a minute, until wilted.
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Step 5: Toss with the pasta
Transfer the pasta to the pan and add 100–150 ml pasta water and the Parmesan. Toss for 1–2 minutes until the sauce turns silky and coats the pasta.
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Step 6: Fold in the salmon
Break the salmon into large flakes and gently fold it into the pasta over low heat for about 1 minute, until the fish is opaque all the way through and flakes easily: 63 °C (145 °F) in the centre. Take the pan off the heat and stir in the lemon juice and dill.
Tips & variations
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Tip
Add the lemon juice only off the heat: in boiling cream it can make the sauce curdle.
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Swap
Use 200 g lightly cured or hot-smoked salmon cut into strips instead of fresh; in that case, barely salt the sauce at all.
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Variation
Swap the spinach for a handful of peas or chopped asparagus, simmered in the cream for 3 minutes.
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Storage
Best eaten straight away. Keep leftovers in the fridge for up to 1 day and reheat gently with a splash of water.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 745 kcal | 2,980 kcal |
| Protein | 37 g | 148 g |
| Fat | 33 g | 132 g |
| Carbohydrates | 75 g | 300 g |
Approximate values calculated from standard ingredient data.
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