Quick and Easy Salmon Cream Pasta

Quick and Easy Salmon Cream Pasta

Our local grocery store had a great deal on fresh wild Sockeye salmon the other day, so we bought a good-sized fillet to have for supper.  We had some leftover, so the following night, I threw together this really simple, but very tasty, creamy pasta sauce using the cooked salmon.  You could use fresh salmon, it only takes about 10-15 minutes to bake in the oven, depending on the size of the fillet, or you could even use canned salmon if that’s what you have on hand.

This makes enough for two people, but it’s a flexible recipe, it can easily be doubled and the measurements don’t have to be exact. You can also substitute all milk, or a nut milk, for the cream; it won’t be as rich, but will still be flavourful.  It’s also gluten-free if you use a non-wheat pasta.

Ingredients:

Small fillet of cooked salmon, approximately 5 ounces, flaked into 1/2″ pieces
2 tablespoons salted butter
1/8 teaspoon grated garlic, or pinch of garlic powder
1/2 cup heavy cream
1/4 cup milk
1 1/2 ounces parmesan cheese, grated
1/4 teaspoon dried dill
2 teaspoons capers

Flaked Salmon and Grated Parmesan Cheese

Depending on the type of pasta you are using, you can start boiling the water first. I used a rice/quinoa pasta for this, so it takes about 10 minutes to cook; plenty of time to make the sauce. Once your water is on for the pasta, melt butter in a small saucepan set over low-medium low heat. Add garlic and lightly sauté for a couple of minutes, then add cream, milk, and dill. Let this heat until you see steam rising from the pan. This doesn’t need to bubble or really simmer, you just want to heat it through. If it gets too hot, the milk and cream can burn on the bottom of the pan.
Add salmon, cheese and capers, and gently stir until the cheese is melted and the sauce looks smooth. Once everything is thoroughly heated, you can turn the burner off and place the lid on the pan.
When your pasta is cooked, drain water and return pasta to pot. Pour cream sauce over the pasta, gently mix together and serve with a dusting of fresh-ground black pepper, if desired.

Printable Version:

Quick and Easy Salmon Cream Pasta

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • Small fillet of cooked salmon approximately 5 ounces, flaked into 1/2 inch pieces
  • 2 tablespoons salted butter
  • 1/8 teaspoon grated garlic or pinch of garlic powder
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 1 1/2 ounces parmesan cheese grated
  • 1/4 teaspoon dried dill
  • 2 teaspoons capers

Instructions

  1. Depending on the type of pasta you are using, you can start boiling the water first. I used a rice/quinoa pasta for this, so it takes about 10 minutes to cook; plenty of time to make the sauce.
  2. Once your water is on for the pasta, melt butter in a small saucepan set over low-medium low heat. Add garlic and lightly sauté for a couple of minutes, then add cream, milk, and dill. Let this heat until you see steam rising from the pan. This doesn't need to bubble or really simmer, you just want to heat it through. If it gets too hot, the milk and cream can burn on the bottom of the pan.
  3. Add salmon, cheese and capers, and gently stir until the cheese is melted and the sauce looks smooth. Once everything is thoroughly heated, you can turn the burner off and place the lid on the pan.
  4. When your pasta is cooked, drain water and return pasta to pot. Pour cream sauce over the pasta, gently mix together and serve.
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