Creamy Salmon Pasta Recipe
This Creamy Salmon Pasta Recipe is loaded with flavor. With perfectly roasted salmon and a creamy garlic sauce, this simple recipe will make you feel like a 5-star chef!
Equipment
- Large Nonstick Skillet
Ingredients
- 1 1/2 lbs Salmon, (you can use a whole salmon fillet and cut into strips or get pre-cut salmon fillets)
- 1 tbsp Lemon Juice
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Smoked Paprika
- 1 1/2 tsp Herbs De Provence, (or Italian Seasoning)
- Salt and Pepper, (to taste)
- 1 lb Pappardelle , (or Linguine)
- 2 tbsp Olive Oil
Creamy Garlic Sauce
- 2 tbsps Salted Butter
- 2 Shallots
- 6 cloves garlic, diced
- 2 tsp Herbs De Provence, (or Italian Seasoning)
- 1 tsp Cajun Seasoning
- 4 sprigs Fresh Thyme, (stems removed)
- 1 cup Dry White Wine
- 2 tbsp All Purpose Flour
- 2 cups Heavy Cream
- 4 oz Cream Cheese, (cut into small cubes)
- 1 1/2 cup Parmesan Cheese, (preferably freshly grated)
- 1 tbsp Dijon Mustard
- 2 tbsp Lemon Juice
- 3 tbsp Parsley
- 1 tsp lemon zest
Instructions
- If using a whole salmon fillet, cut into strips. If using pre cut salmon fillets, head to the next step.
- Pat salmon dry with a paper towel and score the salmon with a sharp knife, making slits so that the seasonings can really get into the meat! Add a squeeze of lemon on top, then season with garlic powder, onion powder, smoked paprika, herbs de provence, and a sprinkle of salt and pepper. 1 1/2 lbs Salmon 1 tbsp Lemon Juice 1 tsp Garlic Powder 1 tsp Onion Powder 1/2 tsp Smoked Paprika 1 1/2 tsp Herbs De Provence Salt and Pepper
- Add olive oil to a large nonstick skillet over medium heat. Let the pan warm for 3-4 minutes, then place the salmon in the skillet skin side down. Cook for about 5 minutes, until the salmon looks opaque along the sides. Flip and continue to cook for an additional 4-5 minutes, until it's no longer translucent and releases easily from the pan and reaches an internal temperature of 145 degrees F. 2 tbsp Olive Oil
- Remove the salmon from the pan and place onto a plate. Set aside.
- Add butter to the skillet. Once melted, add diced shallots and cook for 5 minutes, until slightly softened, then add garlic, herbs de provence, cajun seasoning, and thyme. Continue to cook for 3 minutes, stirring constantly. Pour in the white wine and cook for 5 minutes. Use a wooden spoon to scrape the brown bits off the bottom of the pan, this adds tons of flavor to the sauce! Then add flour and whisk together until a thick paste forms, about 3 minutes. 2 tbsps Salted Butter 2 Shallots 6 cloves garlic, diced 2 tsp Herbs De Provence 1 tsp Cajun Seasoning 4 sprigs Fresh Thyme 1 cup Dry White Wine 2 tbsp All Purpose Flour
- Reduce heat to low heat and add heavy cream and cream cheese and cook for about 7-10 minutes, until the cream cheese is fully melted and the sauce begins to thicken. Add parmesan cheese, dijon mustard, lemon juice, fresh parsley, and lemon zest. Stir together until everything is fully incorporated, then remove from heat. 2 cups Heavy Cream 4 oz Cream Cheese 1 1/2 cup Parmesan Cheese 1 tbsp Dijon Mustard 2 tbsp Lemon Juice 3 tbsp Parsley 1 tsp lemon zest
- Cook pasta as per package instructions. Reserve a little pasta water in case you want to loosen the sauce. Drain noodles add them to the garlic sauce. Toss around so that all noodles are coated. Add a little pasta water if you'd like to thin the sauce, then add salmon to the pasta. Garnish with fresh parsley and grated parmesan. 1 lb Pappardelle
Notes
- Pat salmon dry for a better sear! Patting the salmon completely dry is non-negotiable. Moisture is the enemy of browning, so the drier the fish, the better the golden crust.
- Score lightly, not deeply. Those slits should be shallow. You want them to help seasoning penetrate, not cause the salmon to fall apart while cooking.
- Heat the pan longer than you think. Hot pan = better sear! Also, a properly heated pan prevents sticking and helps the salmon release cleanly when it’s ready to flip.
- If the salmon resists when you try to flip it, it’s not ready. Once it’s properly seared, it will release naturally from the pan with minimal effort.
- Reserved pasta water helps loosen the sauce without thinning flavor. Add it gradually until the sauce coats the noodles like velvet.
Nutrition
Calories: 1023kcal, Carbohydrates: 66g, Protein: 47g, Fat: 61g, Saturated Fat: 31g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 19g, Trans Fat: 0.2g, Cholesterol: 262mg, Sodium: 611mg, Potassium: 988mg, Fiber: 4g, Sugar: 6g, Vitamin A: 2296IU, Vitamin C: 10mg, Calcium: 442mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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