This salmon pasta with white wine cream sauce is only made better by a bunch of spinach, arugula and watercress greens mixed in for more flavour and a pop of colour. Best news is this delicious pasta dish could be on your table in 30 minutes!
If you like the look and sound of this pasta recipe, you will also love my Pasta with Smoked Salmon.
A few years back when I decided to get my family eat more fish I started with salmon. Salmon with its delicate and mild tasting flesh is the easiest fish to fall in love with in my opinion. It doesn’t have that “fishy taste” some people dislike.
The experiment was a great success and now my kids and husband can’t get enough of this rich in healthy fats and vitamins fish. And I am always looking for new ways to cook it.
How to stretch expensive salmon further
As great and healthy salmon is, it could also be a bit pricey, so adding it to pasta dishes allows it to stretch its delicious taste further. This salmon pasta recipe calls only for half a pound of fish and easily serves at least 4 people. Big win!
How do you make creamy salmon pasta?
One of my favourite ways to cook salmon is to bake it in the oven in foil and serve with luxurious white wine cream sauce. It’s easy, delicious and impressive.
The idea for this pasta dish is based on that recipe. All I did was take a salmon fillet, seasoned it and seared in a skillet for more flavour. Then tossed cooked pasta in a creamy white wine sauce.
I added a bunch of fresh greens like spinach, arugula/rocket and watercress for fresh and sharp notes as well as extra nutrition and a burst of colour, of course.
Then topped my pasta dish with salmon bits. Simple and very tasty!
What salmon should I use in pasta recipes?
I would always encourage everyone to buy the best quality you can afford. The main thing to look for in salmon is the source. Always go for wild salmon over farmed even though farmed salmon is cheaper.
There are many varieties and it could get overwhelming if you are not familiar with salmon.
Red salmon, also called sockeye is Western Canada, where we used live, is considered to be superior but quite expensive. Wild pink salmon is always a great second choice.
If you are also wondering which salmon is better Atlantic or Pacific, I would go with what is local to you. If you live somewhere in the middle, then go for what is the freshest and available fish.
You don’t have to buy the most expensive salmon for this pasta recipe since there are many other flavours that all contribute to the overall taste.
More salmon recipes:
- Teriyaki Salmon with Bok Choy
- Salmon en croute (Salmon in Pastry)
- Salmon Fishcakes in Creamy White Wine Sauce
- Asian Salmon with Carrot and Cucumber Slaw
- 1 lbs pasta such as tagliatelle, fettuccine or linguine
- 1 shallot
- 1 clove garlic
- 1 tbsp butter
- 200g/7oz salmon fillet, skin removed
- 125ml/1/2cup dry white wine
- 250ml/1cup double/heavy cream
- 80g/2cups mixed greens such as spinach, arugula, watercress
- ½ lemon, zest and 1 tbsp juice
- ¼ tsp salt or to taste
- 1 tbsp fresh parsley, chopped
- Cook the pasta in a large pot of salted boiling water according to package instructions.
- While the pasta is cooking remove the skin from salmon fillet, check for residual bones, remove if any found and cut into bite-sized pieces. Season with salt and pepper and sear on all sides in 1 tbsp of butter in a large pan until cooked all the way through. It won't take longer than 2-3 minutes. Remove to a separate plate.
- To the same pan add 1 tbsp olive oil, chopped shallots and minced garlic and saute over low heat for 1-2 minutes, turn the heat to medium and add white wine and let it reduce for 5-7 minutes, then add the heavy cream and mixed greens with salt, lemon zest and lemon juice. Mix to combine, then add the drained pasta to the sauce and toss to combine, top with seared salmon, chopped parsley and serve.