Recipe Intro
This creamy salmon pasta is a simple and tasty dish that comes together quickly. Just cook salmon fillets in a rich sauce made with onions, parsley, and a splash of white wine. You can use either wild-caught or farmed salmon depending on your preference. For a twist, swap the pasta for rice to absorb the creamy sauce and add a comforting texture. Perfect for a satisfying meal without the fuss.
Creamy Salmon Pasta Ingredients
- salmon – You can use salmon fillets, either wild-caught or farmed.
- pasta – Use a swirly pasta, like fusilli or rotini, to help hold the creamy sauce.
- milk – plain full-fat, or semi-skimmed
- peas – fresh or frozen
- cream cheese – any type
- flour – plain white, all-purpose
- white wine – dry or sweet
- double cream
- herbs – fresh parsley and dill
- cayenne pepper
- onion
- olive oil
🐟 While you’re here, take a look at some more salmon recipes from around the world!
Firecracker Rice – Japanese Spicy Salmon Fried Rice 🌶️
Salmon Cooked in Marinade Mediterranean style 🌞
Salmon in Spicy Fusion Sauce 🌶️
How to make Creamy Salmon Pasta
Salmon:
- Cook the salmon fillets in a small amount of water for 5 minutes, add just enough water to cover them. Once cooked, drain the water and carefully separate the skin from the fish. Break the salmon into smaller pieces. Be sure to reserve a little of the cooking water, as it can be used later to adjust the sauce’s consistency if needed.
Sauce:
- Heat the oil in a deep frying pan and add a teaspoon of butter. Once the butter has melted, add the chopped onions and half of the parsley. Fry the onions for 5 minutes until they soften and become fragrant. This is the base for the sauce, so don’t rush it, this step helps to build the flavour.
- Once the onions are cooked, stir in a teaspoon of flour and fry for about 30 seconds. Pour in the milk while stirring constantly. This will help thicken the sauce as it cooks, giving it a creamy and smooth texture. Keep stirring as it thickens and continue adding extra milk as it thickens.
- Add white wine, peas, chilli flakes, paprika, and season with salt and pepper. Let it simmer for about 7-10 minutes, allowing the peas to heat through and the flavours to meld.
- Once the sauce has thickened, stir in the cream cheese, cream, and dill. This will give the sauce a creamy richness and a fresh herbal kick. Mix everything well until the sauce is smooth.
- Gently fold in the cooked salmon pieces. If the sauce seems too thick, add a splash of the reserved salmon cooking water to loosen it to your desired consistency.
Pasta:
- While you are making the sauce, cook your pasta of choice according to the package instructions. Once it’s done, drain it and return it to the pot.
- Pour the hot sauce over the pasta and immediately add the beaten eggs. Stir the mixture well to allow the heat from the pasta to cook the eggs, creating a smooth, creamy finish to the dish.
- Finally, sprinkle the remaining parsley over the pasta for a burst of freshness and colour.
Recipe Card
Simple Salmon, Peas and Pasta in Creamy White Sauce
A quick and easy recipe featuring tender salmon, sweet peas, and pasta tossed in a creamy white sauce. Perfect for a comforting meal that's ready in no time!
Ingredients
- 2 fillets salmon - approx 120g each
- 1 onion
- 1/2 cup peas - fresh or frozen
- 1 tbsp cream cheese
- 1/2 tbsp plain white flour
- 100 ml white wine
- 1 cup milk
- 2 tbsp sour cream
- 1/2-1 tsp chili flakes
- 2 tbsp parsley
- 1-2 tsp dill
- 1/2 tsp cayenne
- 2-3 tbsp olive oil
- salt, pepper - to taste
- 2 cups pasta
Instructions
- Cook the salmon in a small amount of water, around 5 minutes is enough. Drain, separate from the skin, and break into smaller pieces. Reserve a little bit of the cooking water.
- In a deep frying pan, add oil and a teaspoon of butter. Heat and add finely chopped onion and half of the parsley. Fry for about 3 minutes.
- Add the flour and cook for 30 seconds, stirring constantly. Gradually pour in the milk while stirring allowing the sauce to thicken as you go. Keep adding the milk a little at a time, stirring until smooth. If too thick add some extra milk or water. Next, add the peas, chilli flakes, cayenne, black pepper, salt, and white wine. Stir everything together and let it cook for about 10 minutes to combine the flavours.
- Remove from the heat and stir in the cream cheese, sour cream, and dill until well combined. Gently fold in the cooked salmon. If the sauce feels too thick, loosen it with a splash of the reserved salmon cooking water.
- Cook pasta of your choice, drain, and return to the pot. Pour the hot sauce over the pasta, add beaten eggs, and mix everything well. Stir for about 1 minute to allow the eggs to "cook" in the hot pasta.
- Add the remaining parsley.
Notes
The total calories for the dish are approximately 1,550, though this can vary depending on the specific products used (e.g., type of milk, cream cheese, or salmon).
This recipe serves 2–3 people, depending on portion size. If served 3 portions, each serving contains about 515 calories.