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.
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.