15-Minute Creamy Salmon Pasta

You catch the smell through the steam vent and suddenly you are starving. It9s that rich blend of garlic and lemon zest sneaking out, teasing your taste buds before you even stir the pot. This kinda scent is like a little promise that dinner is gonna be pretty special and worth waiting on.

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Once the valve hiss pops up, you feel the excitement kick in. That reassuring sound means the pressure cooker is working its charm deep inside with broth depth and heat just right. Not just quick but the flavors get wrapped up tight, they gotta mingle and build in a way that makes dinner unforgettable.

You recall moments like this before where quick meals felt kinda boring but now with cream and fresh salmon joined by olives and sun-dried tomatoes, you realize fast food can still be real food. The sealing ring does its job perfect every time. And when you let stuff go through natural release, that tender pull on the salmon gives you all the right feels. This recipe shows you how to turn simple into something you smack your lips for.

Why This Recipe Works Every Single Time

• Uses broth depth for cooking that layers the flavors just right and keeps the salmon juicy.
• Perfect timing with the valve hiss signals to know when to set your natural release timer.
• The sealing ring seals in the fresh lemon and cream goodness without losing flavor or moisture.
• You get a tender pull on the salmon, meaning it flakes perfectly without falling apart.
• Combines quick pasta cooking and rich sauce all in one flow so you don9t waste time or dishes.

Your Simple Ingredient Checklist

• 2-4 salmon fillets 6 fresh or thawed, whatever you have handy.
• 4 cloves garlic, finely chopped 6 the flavor kickstarter.
• Zest and juice of one lemon 6 gives brightness to the creamy sauce.
• 50g sun-dried tomatoes, roughly chopped 6 for that sweet tangy snap.
• 120g green olives, roughly torn 6 add salty depth and texture.
• 300ml cream 6 makes it rich and luscious.
• 200ml white wine 6 simmered in to build layers of flavor.
• 400g linguine 6 cooks fast and soaks up the sauce nicely.

Walking Through Every Single Move

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• First, bring a large pot of salted water to boil. Cook that linguine till it's al dente. Drain and put aside.
• While pasta's bubbling away, heat 2 tablespoons of extra virgin olive oil in your skillet on medium.
• Season salmon fillets with salt and pepper. Sear 2-4 minutes each side till golden and just cooked. Then set 2em aside.
• In that same pan, toss in the chopped garlic and saute9 just 2out a minute till it smells real good.
• Add sun-dried tomatoes and olives, cook 2em another minute or two so flavors start mingling.
• Pour in white wine and let it simmer 2-3 minutes to reduce a little. The smells here get ya every time.
• Stir cream, lemon zest, and lemon juice into the pan. Simmer gentle for 5 minutes so sauce thickens up just right.
• Flake cooked salmon into big chunks, fold 2em into sauce gently. Toss cooked linguine in and coat well. Serve with chopped parsley and maybe extra lemon squeeze if you9re feelin 2 fancy.

Smart Shortcuts for Busy Days

• Grab pre-chopped garlic or even garlic paste to save peeling and chopping time.
• Use frozen pre-cooked salmon chunks if you 2re really in a rush; just add them at the creamy sauce step.
• White wine can be swapped with chicken broth and a splash of lemon juice if you don't have wine handy.
• Use store-bought sun-dried tomatoes and olives already chopped to speed things up.

That First Bite Moment

You notice the creamy sauce clings to the linguine like a warm hug around each strand. The tang from lemon zest pokes through, balanced by sun-dried tomato sweetness and salty olives.

The salmon 2s tender pull surprises you, flaking gently without falling apart. It 2s juicy and full of flavor baked in through the pressure cooker 2s sealed cooking.

Garlic and wine from the sauce keep layering in the background, adding just enough depth to make you wanna take that second bite right away.

And that fresh parsley on top hits you with a little herbaceous snap, brightening the whole plate. You feel like you just nailed dinner without breaking a sweat.

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How to Store This for Later

• Cool the pasta completely before you stash it in an airtight container in the fridge. It lasts good for up to 3 days.
• If you wanna keep it longer, pop it in the freezer. Use a container that seals tight and try to eat within 1 month.
• Reheat pasta gently on the stove or microwave adding splash of broth or cream to keep sauce creamy and loose.
• Keep fresh parsley chopped separately and add after reheating so it stays bright and fresh tasting.

Everything Else You Wondered About

• Q What 2s best way to get that tender pull on salmon?
  A Use the natural release method so the salmon stays juicy and breaks apart perfect.
• Q Can I swap linguine for another pasta?
  A Totally. Just choose pasta that cooks quickly like penne or farfalle.
• Q Do I have to use white wine?
  A Nope, chicken broth with a splash of lemon juice works well if you skip the wine.
• Q What if I don 2t like olives?
  A You can leave them out or swap for capers or chopped artichokes for similar salty tang.
• Q Can I make this recipe vegan?
  A Not really cause of salmon and cream, but you could veganize by using coconut milk and tofu instead.
• Q Do I need to watch pressure cooker the whole time?
  A Not really. Once you hear the valve hiss you can set a timer and let the sealing ring and broth depth do their thing till natural release.

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Creamy Salmon Pasta

This creamy salmon pasta is rich, tangy, and made in just 15 minutes – a quick comfort meal that feels indulgent yet easy.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Cuisine Mediterranean

Servings 4 people

Calories 933 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main Ingredients

• 2-4 salmon fillets fresh or thawed
• 4 cloves garlic finely chopped
• 1 lemon zest and juice
• 50 g sun-dried tomatoes roughly chopped
• 120 g green olives roughly torn
• 300 ml cream
• 200 ml white wine
• 400 g linguine
• fresh parsley finely chopped, to serve
• 2 tablespoon extra virgin olive oil
• salt to taste
• pepper or red pepper flakes to taste
• paprika sprinkle

Instructions

 

Instructions

• Bring a large pot of salted water to boil. Cook linguine till al dente. Drain and set aside.
• Heat 2 tablespoon olive oil in a skillet over medium heat.
• Season salmon with salt, pepper, and paprika. Sear 2-4 minutes each side. Set aside.
• Add garlic to the same pan, sauté 1 minute.
• Add sun-dried tomatoes and olives. Cook for 2 minutes more.
• Pour in wine and reduce for 2-3 minutes over medium heat.
• Stir in cream, lemon zest, and juice. Simmer for 5 minutes until slightly thickened.
• Flake cooked salmon into chunks. Fold into sauce carefully.
• Add cooked linguine and mix to coat evenly in sauce.
• Serve topped with parsley and extra lemon juice if desired.

Notes

Reserve lots of pasta water to thin out sauce if needed. Slowly add lemon juice off heat to prevent cream from splitting. Sauce thickens as it cools, so stop heating early. White wine can be substituted with lemon juice and broth. Season pasta water generously for better flavor.