Creamy Salmon Pasta (Print Version)
# Ingredients:
→ For the sauce
01 -
9 oz (250g) salmon fillet (fresh or frozen)
02 -
1 medium yellow onion
03 -
3/4 cup (200ml) heavy cream (or milk for a lighter version)
04 -
1 teaspoon bouillon powder or 1 bouillon cube dissolved in 1/2 cup (100ml) hot water
05 -
1 tablespoon all-purpose flour (optional, for thickening)
06 -
2 tablespoons olive oil for cooking
→ For the pasta
07 -
10.5 oz (300g) tagliatelle or fettuccine (spinach pasta works beautifully)
→ For seasoning and garnish
08 -
Salt and freshly ground black pepper, to taste
09 -
Squeeze of fresh lemon juice
10 -
2 tablespoons fresh parsley, chopped (or frozen)
# Instructions:
01 -
If using frozen salmon, thaw completely. Cut the salmon into bite-sized pieces, removing any skin or bones. Finely dice the onion.
02 -
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until soft and translucent, about 3-4 minutes. Add the salmon pieces and cook just until they begin to turn opaque, about 2 minutes (they'll finish cooking in the sauce).
03 -
Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, usually 8-10 minutes.
04 -
Pour the dissolved bouillon into the skillet with the salmon. Add a squeeze of lemon juice for brightness. If using flour for a thicker sauce, sprinkle it over the mixture and stir quickly to incorporate. Pour in the cream, stir gently, and let the sauce simmer for about 3-4 minutes until it begins to thicken slightly and the salmon is fully cooked.
05 -
Drain the pasta and add it directly to the skillet with the sauce. Toss gently to coat the pasta evenly. Stir in the chopped parsley and season with salt and freshly ground black pepper to taste. Serve immediately.
# Notes:
01 -
For a thicker, more luxurious sauce, don't skip the optional flour.
02 -
You can use light cream or even milk instead of heavy cream for a lighter version.