Creamy salmon pasta
- Anna Glover
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Serves 2
Easy
Prep: 15 mins
Cook: 15 mins
A star rating of 4.3 out of 5.84 ratingsRate
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Indulge in this creamy salmon dish for two. It's comforting and filling, and ready in just 30 minutes. Serve with a green salad
Nut-free
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Anna's tips for making creamy salmon pasta
- I always reserve a mugful of the pasta cooking water before draining. Adding a splash to the sauce helps loosen it and creates a silky coating for the pasta.
- This recipe works just as well with hot-smoked salmon if that's what you have to hand. It adds a slightly richer, smokier flavour and makes a delicious alternative to fresh salmon.
- Be careful not to overcook the salmon. I like to gently fold it into the sauce towards the end of cooking so it stays tender and flakes into large pieces rather than breaking up too much.
- I love serving this with a simple green salad and plenty of black pepper. For an extra burst of freshness, I normally finish the dish with an extra squeeze of lemon juice and a scattering of chopped dill or parsley just before serving. You could also scatter with breadcrumbs for more texture.
Ingredients
Nutrition
Units:
MetricUS
-
2 salmon fillets
-
1 tbsp olive oil
plus 1 tsp if roasting
-
175g penne
-
2 shallots
or 1 small onion, finely chopped
-
1 garlic clove
crushed
-
100ml white wine
-
200ml double cream
or crème fraîche
-
¼ lemon
zested and juiced
-
½ small bunch dill
finely chopped
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Nutrition: Per serving
-
kcal1140
-
fat77g
-
saturates38g
-
carbs61g
-
sugars6g
low
-
fibre6g
high
-
protein39g
-
salt0.23g
low
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Method
-
step 1
You can either steam or roast the salmon, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12 mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked.
-
step 2
While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water.
-
step 3
Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer.
-
step 4
Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the salmon in big pieces. Check the seasoning, if using double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.
Anna Glover
Anna Glover is Good Food and olive’s Head of Video. She is a food writer, recipe developer, and creative voice known for her approachable, stylish take on home cooking. With a passion for seasonal ingredients and effortless entertaining, she shares recipes, kitchen inspiration, and everyday moments that make cooking feel both achievable and exciting. See Anna's recipes.
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A star rating of 4.3 out of 5.84 ratings
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