Lemony Salmon Pasta
User Reviews
4.8
22 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
15 mins
-
Total Time
40 mins
-
Servings
4 servings
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Calories
646 kcal
-
Course
Main Course
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Cuisine
American
Lemony Salmon Pasta
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This lemony salmon pasta is an easy weeknight meal that combines leftover cooked salmon with pasta and a creamy lemon sauce. A quick and elegant weeknight winner.
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Ingredients
For the pasta
- 12 ounces linguine
- 1 ounce Parmigiano-Reggiano cheese finely grated
- 2 tablespoons chives finely chopped
For the lemon cream sauce
- 3/4 cup heavy cream
- 2 tablespoons (1 oz) butter unsalted
- 1 tablespoon lemon preferably organic (from 1 to 2 large lemons, zest, grated
- 2 tablespoons lemon juice preferably organic (from 1 to 2 large lemons), plus more, if desired, fresh
- salt to taste, fine sea salt and freshly ground
- black pepper to taste, fine sea salt and freshly ground
- 1/3 cup crème fraîche or buttermilk
- 8 ounces salmon whether roasted, grilled, broiled, or poached (See NOTE above), flaked, cooked
Instructions
Start the pasta
- Bring a large pot of salted water to a boil.
- Add the linguine and cook according to the package directions until al dente.
Make the lemon cream sauce
- While the water is heating, in a medium saucepan over medium-high heat, bring the cream and butter to a gentle boil, stirring and watching carefully so that it doesn’t scorch.
- Reduce the heat to a bare simmer and stir in the lemon zest and lemon juice, along with a pinch of salt and a grinding of pepper. Cook, stirring occasionally, until the mixture has thickened and reduced by half, about 10 minutes.
- Whisk in the crème fraîche or buttermilk and then gently stir in the salmon. Reduce the heat to low and keep the sauce warm while you finish the pasta, being careful not to let the sauce come to a boil.
Finish the pasta
- When the pasta is al dente, turn off the heat and measure out 1 cup cooking water before draining the pasta. Return the pasta to the empty pot.
- Place the pot over medium-low heat and pour in the sauce along with 1/4 cup reserved cooking water. Toss well with a wooden spoon or a pair of tongs for about 30 seconds and then add the Parmigiano-Reggiano and toss again to combine. If the sauce seems too thick, add a little more pasta water and stir, repeating until the desired creaminess is achieved.
- Remove the pot from the heat. Taste the sauce and, if desired, adjust the seasoning with salt, pepper, and/or lemon juice. Sprinkle in the chives, stir, and serve hot.
Nutrition Information
Show Details
Serving
1portion
Calories
646kcal
(32%)
Carbohydrates
67g
(22%)
Protein
27g
(54%)
Fat
30g
(46%)
Saturated Fat
16g
(80%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
115mg
(38%)
Sodium
183mg
(8%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 646 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 646kcal | 32% |
| Carbohydrates | 67g | 22% |
| Protein | 27g | 54% |
| Fat | 30g | 46% |
| Saturated Fat | 16g | 80% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 115mg | 38% |
| Sodium | 183mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
22 reviews
Excellent
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