Creamy Salmon Pasta with Cream (Print Version)
# Ingredients:
→ Main components
01 -
14 oz (400g) fresh pasta (refrigerated, not dried)
02 -
9 oz (250g) salmon fillet
→ For the sauce
03 -
1 cup (250ml) heavy cream
04 -
1 garlic clove
05 -
2 tablespoons olive oil or vegetable oil
→ Herbs and seasonings
06 -
Small bunch fresh dill
07 -
Fresh lemon juice, to taste
08 -
Sea salt
09 -
Freshly ground black pepper
# Instructions:
01 -
Finely mince the garlic and chop the fresh dill. Cut a lemon in half for juicing. Dice the salmon into roughly 3/4-inch (2cm) cubes. If using frozen salmon, make sure it's completely thawed first.
02 -
Heat the oil in a large skillet over medium-high heat. Add the salmon cubes and cook just until they begin to turn opaque on the outside but remain slightly translucent in the center, about 2-3 minutes. Add the minced garlic and cook for 30 seconds more. Season with a squeeze of lemon juice, salt, and pepper.
03 -
Pour in the heavy cream and bring to a gentle simmer. Let it reduce slightly for about 1 minute. Add the fresh pasta directly to the pan and toss to coat with the sauce. Cover with a lid and cook for 2-3 minutes until the pasta is tender.
04 -
Stir in most of the chopped dill, reserving some for garnish. Taste and adjust seasonings with more salt, pepper, or lemon juice if needed. Serve immediately, garnished with the remaining dill.
# Notes:
01 -
You can substitute dried pasta if fresh isn't available, but be sure to cook it separately according to package instructions before adding to the sauce.
02 -
Be careful not to overcook the salmon - it should remain tender and juicy in the center.