Creamy Salmon Pasta Recipe (easy and delicious)
This creamy salmon pasta combines tender baked salmon with a zingy lemon-parmesan cream sauce, capers, and fresh herbs. It’s easy, vibrant, and delightfully indulgent.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 200 grams dried pasta or 300 grams fresh
- 1 salmon fillet 160 - 200 grams
- 0.5 tablespoon olive oil
- 40 grams butter
- 0.5 - 1 teaspoon black pepper
- 2 - 3 garlic cloves finely diced
- ⅔ cup pasta water
- 0.5 cup creme fraiche
- 60 grams parmesan cheese finely grated
- 1.5 tablespoons lemon juice plus zest to finish
- 2 tablespoons capers
- 2 tablespoons fresh herbs chopped chives, dill or others
- salt to taste
Instructions
Instructions
- Preheat oven to 390°F (200°C). Place the salmon fillet skin side down on a lined baking tray. Drizzle with olive oil, salt, pepper, and lemon juice.
- Bake salmon for 8–12 minutes depending on thickness. Cover loosely with foil and set aside.
- Boil pasta in salted water. Reserve 1 cup pasta water. Undercook pasta by 1 minute from package instructions.
- In a large skillet, melt butter over medium heat. Add pepper and garlic, cook for 1 minute.
- Lower heat slightly. Add ⅔ cup pasta water, whisk in creme fraiche and let it gently simmer.
- Add Parmesan in two batches, whisking to melt. Add lemon juice and combine.
- Add cooked pasta to sauce. Toss and cook for 1–2 minutes to thicken slightly.
- Stir through capers. Top with flaked salmon and garnish with lemon zest and fresh herbs.
Notes
You can substitute creme fraiche with heavy cream and a little lemon juice. Sauce continues to thicken off heat—adjust with pasta water as needed. Taste and adjust seasoning before serving.
