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.
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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.
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 creamy salmon pasta recipe calls only for half a pound of fish and easily serves at least 4 people. A big win for a weeknight dinner!
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 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.
The good news? 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.
Recipe tips and notes
- Because you want to sear the salmon, make sure it’s added to a large skillet or frying pan over medium-high heat or high heat. If the temperature is set too low the salmon will steam rather than sear.
- The wine you use doesn’t have to be expensive, but it does need to be dry. A sweet wine will alter the taste of the pasta sauce so choose something like pinot griggio, sauvignon blanc and chardonnay are all good options.
- Reserve some of the pasta water before you drain the pasta to add later to the sauce. Pasta water holds on to salt and starch and it therefore adds both flavour and creaminess when added to the sauce.
- A sauce like this works well with long but sturdy pasta shapes, which is why I made mine with tagliatelle. Other thicker shapes will work as well. If you choose a short shape, use a thick shape like penne that will hold the sauce well.
- Always use salted water to cook pasta. It’s vital for the pasta to absorb flavour. If you salt it later, it will only go on the surface of the pasta while cooking it in salty water ensures it works its way all the way through.
- Cook the pasta al dente, which means it should have a little bit of chewiness. I put a timer on for a minute less than the recommended cooking time on the package so it doesn’t overcook.
- And always taste and season your pasta with salt before you serve it if you feel that any is lacking. In my opinion, salt is a key player when it comes to pasta!
Substitutions and variations
I used leafy greens like spinach and watercress in combination. You can use a combination of your own choosing, or go with a single green.
Other vegetables like peas or broccoli can also be added. Just remember that some vegetables – like broccoli – will need a bit longer to cook and so should be prepared separately, as in my lemon garlic pasta recipe.
One thing that makes the base cream sauce so wonderful is how adaptable it is. Think of it like a blank canvas that you get to colour in as you wish!
For example, tomatoes would be a great addition and will add a bright pop of flavour to the dish. Sun-dried tomatoes would be a simple choice, but personally I would roast cherry tomatoes and add them in.
The protein of choice could also be changed. Chicken or shrimp could both be used in place of salmon.
Serving suggestions
I serve mine with a sprinkling of black pepper as well as chopped parsley for a bit of freshness to balance out the rich pasta sauce. And although I’ll say it quietly, I do love fresh Parmesan cheese as well. Parmesan on seafood pasta is far from traditional and not something you are likely to find in Italy, but it still works for me!
A rich, creamy pasta like this one will always benefit from side dishes that are lighter and add a bit of zest. To go with pasta, I love to serve Tuscan Panzanella Salad or Caprese Salad.
And of course, Garlic Bread always goes down well with pasta!
Leftovers and storage
Pasta is a weeknight dinner time hero, but it really does let us down when it comes to leftovers. It’ll just never be the same after cooling and reheating. We work so hard to make lovely al dente pasta, but it just can’t hold that perfect chew when its not fresh.
Still, even if not at its best, this creamy salmon pasta recipe is too good to waste any, so keep what you have left in an airtight container for up to 3 days in a fridge. Reheat in a microwave or on your stovetop in a saucepan over medium heat, with a splash of water or broth to keep the sauce loose if needed.
Freezing pasta dishes that have been tossed in sauce as this one has is not recommended. It will taste fine, but freezing will alter the texture of the sauce. The sauce might curdle and pasta will become overcooked when reheating, so best to keep this one unfrozen.
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
- Chicken Broccoli Alfredo
Salmon Pasta with Mixed Greens
Ingredients
- ½ kg/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
Instructions
- 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 fryer 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 sauté 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.
Video
Notes
- Reserve some of the pasta water before you drain the pasta to add later to the sauce. Pasta water holds on to salt and starch and it therefore adds both flavour and creaminess when added to the sauce.
- Because you want to sear the salmon, make sure it’s added to a large skillet or frying pan over medium-high heat or high heat.
- A sauce like this works well with long but sturdy pasta shapes, which is why I made mine with tagliatelle, which does a good job of holding the sauce.
- The white wine you use doesn’t have to be expensive, but does need to be dry. A sweet wine will alter the taste of the pasta sauce. Wines like pinot grigio, sauvignon blanc and chardonnay are all good options.
