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Salmon Pasta with a Creamy Garlic Sauce
This 30-minute salmon pasta with a creamy garlic sauce is quick and makes an easy and impressive meal! It has restaurant flair that you can duplicate in your own kitchen.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 591 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 8 ounces uncooked spaghetti or other pasta
- 1/2 pound fresh salmon see note
- 1/4 teaspoon onion powder
- salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon flour
- 3 cloves garlic minced
- 1/2 cup dry white wine or chicken broth
- 3/4 cup heavy/whipping cream
- Juice from 1/2 medium lemon (about 1 tbsp)
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Boil a large salted pot of water for your pasta and cook it al dente according to package directions.
- Meanwhile, season the salmon with the onion powder and some salt & pepper.
- Add the olive oil and butter to a skillet over medium-high heat. Once it's hot, cook the salmon for a couple of minutes on each side. Transfer the salmon to a plate and set aside.
- Reduce the heat to medium. Add the flour to the skillet and cook for about 30 seconds, stirring nearly constantly.
- Whisk in the garlic and wine (let it bubble for 20 seconds or so), followed by the cream and lemon juice.
- Once the sauce is smooth, whisk in the parmesan.
- Add the salmon back in the pan and break it up with your spoon so it's in bite-size pieces. Gently mix it in with the sauce. Cook for an additional 3-5 minutes or so until the sauce is thickened and the salmon is cooked through.
- Drain the pasta and add it to the skillet, along with about 1 tablespoon of the water you cooked the pasta in (or more if you want to thin the sauce) as well as the parsley. Gently toss the sauce and pasta. Serve immediately with extra parmesan cheese if desired.
Cup of Yum
Notes
- If you can't buy skinless salmon, you can easily peel off the salmon skin just before you add the salmon back into the pan. Or keep it on if you don't mind it.
- The sauce is fairly lemony, so if you're not into that, halve the amount of lemon, then add more in once you've tasted it if it's not lemony enough for you.
- Serves 2-4. If you want a really decadent meal for two people, make less pasta (then each person gets more sauce and salmon). For 4 people, I recommend serving this with a side salad or some garlic bread and/or increase the salmon to 3/4 pounds or so.
- This recipe can also be found on page 31 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Calories
591kcal
(30%)
Carbohydrates
47g
(16%)
Protein
25g
(50%)
Fat
31g
(48%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
111mg
(37%)
Sodium
264mg
(11%)
Potassium
497mg
(14%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
959IU
(19%)
Vitamin C
4mg
(4%)
Calcium
196mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 591
% Daily Value*
| Calories | 591kcal | 30% |
| Carbohydrates | 47g | 16% |
| Protein | 25g | 50% |
| Fat | 31g | 48% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 264mg | 11% |
| Potassium | 497mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 959IU | 19% |
| Vitamin C | 4mg | 4% |
| Calcium | 196mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.