Published | Julia Frey (Vikalinka)
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This salmon pasta with white wine cream sauce is only made better by a bunch of spinach, arugula and watercress greens mixed in for more flavour and a pop of colour. Best news is this delicious pasta dish could be on your table in 30 minutes!
If you like the look and sound of this pasta recipe, you will also love my Pasta with Smoked Salmon.
A few years back when I decided to get my family eat more fish I started with salmon. Salmon with its delicate and mild tasting flesh is the easiest fish to fall in love with in my opinion. It doesn’t have that “fishy taste” some people dislike.
The experiment was a great success and now my kids and husband can’t get enough of this rich in healthy fats and vitamins fish. And I am always looking for new ways to cook it.
How to stretch expensive salmon further
As great and healthy salmon is, it could also be a bit pricey, so adding it to pasta dishes allows it to stretch its delicious taste further. This salmon pasta recipe calls only for half a pound of fish and easily serves at least 4 people. Big win!
How do you make creamy salmon pasta?
One of my favourite ways to cook salmon is to bake it in the oven in foil and serve with luxurious white wine cream sauce. It’s easy, delicious and impressive.
The idea for this pasta dish is based on that recipe. All I did was take a salmon fillet, seasoned it and seared in a skillet for more flavour. Then tossed cooked pasta in a creamy white wine sauce.
I added a bunch of fresh greens like spinach, arugula/rocket and watercress for fresh and sharp notes as well as extra nutrition and a burst of colour, of course.
Then topped my pasta dish with salmon bits. Simple and very tasty!
What salmon should I use in pasta recipes?
I would always encourage everyone to buy the best quality you can afford. The main thing to look for in salmon is the source. Always go for wild salmon over farmed even though farmed salmon is cheaper.
There are many varieties and it could get overwhelming if you are not familiar with salmon.
Red salmon, also called sockeye is Western Canada, where we used live, is considered to be superior but quite expensive. Wild pink salmon is always a great second choice.
If you are also wondering which salmon is better Atlantic or Pacific, I would go with what is local to you. If you live somewhere in the middle, then go for what is the freshest and available fish.
You don’t have to buy the most expensive salmon for this pasta recipe since there are many other flavours that all contribute to the overall taste.
More salmon recipes:
- Teriyaki Salmon with Bok Choy
- Salmon en croute (Salmon in Pastry)
- Salmon Fishcakes in Creamy White Wine Sauce
- Asian Salmon with Carrot and Cucumber Slaw
Salmon Pasta with Mixed Greens
Julia Frey of Vikalinka
This salmon pasta with white wine cream sauce is only made better by a bunch of spinach, arugula and watercress greens mixed in for more flavour and a pop of colour. Best news is this delicious pasta dish could be on your table in 30 minutes!
4.42 from 12 votes
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Main Course
Cuisine European
Servings 6
Calories 515 kcal
Ingredients
- 1 lbs pasta such as tagliatelle, fettuccine or linguine
- 1 shallot
- 1 clove garlic
- 1 tbsp butter
- 200g/7oz salmon fillet, skin removed
- 125ml/1/2cup dry white wine
- 250ml/1cup double/heavy cream
- 80g/2cups mixed greens such as spinach, arugula, watercress
- ½ lemon, zest and 1 tbsp juice
- ¼ tsp salt or to taste
- 1 tbsp fresh parsley, chopped
Instructions
Cook the pasta in a large pot of salted boiling water according to package instructions.
While the pasta is cooking remove the skin from salmon fillet, check for residual bones, remove if any found and cut into bite-sized pieces. Season with salt and pepper and sear on all sides in 1 tbsp of butter in a large pan until cooked all the way through. It won't take longer than 2-3 minutes. Remove to a separate plate.
To the same pan add 1 tbsp olive oil, chopped shallots and minced garlic and saute over low heat for 1-2 minutes, turn the heat to medium and add white wine and let it reduce for 5-7 minutes, then add the heavy cream and mixed greens with salt, lemon zest and lemon juice. Mix to combine, then add the drained pasta to the sauce and toss to combine, top with seared salmon, chopped parsley and serve.
Video
Nutrition
Calories: 515kcalCarbohydrates: 60gProtein: 18gFat: 21gSaturated Fat: 11gCholesterol: 81mgSodium: 162mgPotassium: 479mgFiber: 3gSugar: 3gVitamin A: 1989IUVitamin C: 10mgCalcium: 64mgIron: 2mg
Keyword salmon pasta
Tried this recipe?Let us know how it was!
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About Julia Frey (Vikalinka)
Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
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Reader Interactions
Comments
GavinR says
Made this for dinner with some adjustments and it was exceptional. First off, one clove of garlic for one pound of pasta is a serious typo. It’s more like one bulb – less of course if you don’t love garlic. 🙂 Secondly, I recommend adding greens (I used arugula) after the pasta or as close to the end as possible. Otherwise, the green color of the greens loses it’s vibrancy. Would also recommend juice and zest of an entire small lemon. I always add zest at the end of the dish for the best flavor. I also added some red pepper flakes for a little kick. Definite restaurant quality.Reply
Keri says
My husband said he didn’t want salmon in his pasta because it became mushy and i found this recipe! We loved it! I had some homemade pasta i bought at Central Market. The sauce is wonderful and flavorful. If you like it very saucy, just double the recipe or by 1 1/2. I will make again! I made with broccoli because that is all I had. It was good. Will try spinach next time.Reply
Julia Frey (Vikalinka) says
I am so pleased you and your husband enjoyed it, Keri. Salmon is definitely tricky to add as it flakes up so easily, that is why I add it at the very end!
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Mrs.mac says
This is a delicious meal! I prepared it basically as written, though with years of cooking experience I know to salt my pasta water LIBERALLY and I don’t normally measure everything precisely. I know we like garlic so I probably used twice as much as well more generous amounts of butter and olive oil, salt and pepper.
When I make it again, and I definitely will!, I’ll probably add more wine, cream and pasta water because I like a saucier pasta (hubby thought it was perfect as is!)Reply
Jess says
This recipe is good, but in my opinion I think the sauce needs some tweaking, I think maybe a little bit of cheese in the cream sauce would give it the extra oomph it needs.Reply
Julia Frey (Vikalinka) says
Hi Jess, mixing cheese and fish is considered a cardinal sin by Italians. I would add more salt to the sauce if yours was lacking in flavour, which is usually the culprit but of course do whatever helps you enjoy this dish.
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Crissy says
I wouldn’t make this again. The pasta was dry, I saved some of the pasta water and that made it a little better. One clove of garlic definitely doesn’t add flavor for a pound of pasta, I added extra and still couldn’t taste it, plus the shallots were still crunchy, that’s what ruined the dish the most for me.Reply
Julie Kittel says
This was very tasty, however recipe came out dry. The pasta absorbed all the liquid. It needs more sauce. Our recipe did not look like the picture. We will try again using 1/2 the pasta and double the heavy cream. Also, the lemon zest was a waste of time and effort. It made no difference to the final product. May have to increase the lemon juice. Finally, you need to cook down the mixed greens longer. It was not cooked enough.Reply
Julia Frey (Vikalinka) says
Hi Julie, if you recipe didn’t look like the pictures perhaps something went differently during the preparation method. The pasta is not meant to swim in the sauce but rather be lightly coated by it. However, if yours got a bit dry, I’d recommend adding 1/2 cup of the pasta water to loosen the sauce. That is what Italians do. Adding more cream will result in a dish, that is quite heavy.
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Yolanda says
Going to try this tonight, will it work okay with Holland’s white wine?
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Julia Frey (Vikalinka) says
I am not familiar with that particular wine but as long as it’s a dry white wine, it should be fine!
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Kathy says
See AlsoCajun Butter Steak BitesHow can I prevent the cream from curdling?
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Julia Frey (Vikalinka) says
Hi Kathy, curdling is not something that should happen according to this method but my suggestions are to cook the sauce at lower temperature and make sure the heavy cream is very fresh.
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Jenna says
I’ve made this recipe several times and tonight was the first time its broken on me. I added a few tablespoons of sour cream to the mixture and gently heated on the lowest setting. It saved the sauce but I had to add a touch more lemon juice and zest to bring the flavor back. Hope this helps!
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Ashley says
My triangle family loved this meal! Great way to incorporate greens into a meal for a little one who’s a bit picky. This will definitely be added to my recipe rotation.Reply
Julia Frey (Vikalinka) says
That’s a definite success when a little one approves! 🙂
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Patricia says
Tried it for the very first time last week and it was an absolute success!!
Simple, quick and easy, inexpensive and tasty.Reply
Julia Frey (Vikalinka) says
Love hearing this, Patricia!
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Libby says
Didn’t think I really cared much for salmon. I’ve made this twice and it’s terrific!Reply
Julia Frey (Vikalinka) says
Excellent news, Libby! I am so thrilled you enjoyed it!
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Libby says
How do I follow you for more great recipes? Thx!
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Julia Frey (Vikalinka) says
Libby, you can sign up to receive my weekly newsletter with new recipes. The signup form is on the homepage. You can also follow me on Instagram!
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Kristina says
What kind of white wine do you recommend brand wise i have never cooked with white wine help? This sounds so good!
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vikalinka says
Wines comes from so many brands, which differ by country, Kristina. Instead of looking for a particular brand it’s more helpful to go by a wine type. In this case Sauvignon Blanc, Chardonnay or Pinot Grigio will work well in this recipe. I hope this helps!
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Crystal says
I’m having a brunch Sat 2-29-20 can’t wait to make this
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vikalinka says
Enjoy, Crystal!
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Jay says
My absolute FAVORITE seafood pasta dish (I have made this more times than I can count over the past year)! Thank you!Reply
Julia Frey (Vikalinka) says
I am so thrilled to hear it, Jay! I love it when a recipe of mine becomes a favourite!
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Jane says
Would it be possible to make ahead and reheat in the oven the next day? It looks yummy and I would like to make for guests!
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vikalinka says
I don’t usually recommend reheating pasta, Jane as I find it impossible to keep it al dente. It’s fine if you want to reheat leftovers for lunch the next day but it won’t be at its best if served to guests.
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Linda says
I made this the same day it was posted on FB. Though I didn’t make it with wine (didn’t have any), I tried it. Other than maybe adding more garlic, we loved it! Great way to change up using salmon!
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vikalinka says
So pleased you enjoyed the recipe, Linda!!
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Emily says
Oh my gosh! This is the best recipe! My husband would love this–we need to make it this week!Reply
Kara says
Oh my goodness, I’m drooling! My family loves salmon, but I never thought of serving it with pasta. This looks seriously delicious! Adding it to my menu asap.Reply
Aimee says
I absolutely LOVE adding salmon to pasta! This recipe is so decadent! Yum!Reply
Paige says
Wow is all I can say! My mouth is watering looking at this picture! I eat salmon all the time, so I will def try this out!Reply
