Salmon Pasta with Mixed Greens

4.47 from 13 votes

Salmon Pasta with Mixed Greens

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: European

Keyword: salmon pasta

Servings:

Author: Julia Frey of Vikalinka

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
1/2 lemon, zest and 1 tbsp juice
1/4 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 This is an affiliate link.skillet or This is an affiliate link.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.

Nutrition