Creamy Lemon Salmon Pasta Recipes

CREAMY LEMON VODKA SALMON PASTA

Steps:

• Bring 4 quarts of salted water to a boil and cook the pasta until al dente, as it will finish cooking in (and absorb!) the sauce. Reserve 1/2 cup of the pasta water.
• Heat the butter in a large skillet over medium heat. Sweat the onion with a sprinkle of salt until it is tender and translucent but not browned, about 5 minutes.
• Pour in the vodka and reduce it down until it is almost gone.
• Add the cream and cook until it just starts to bubble. Gently stir in the cooked salmon and warm through.
• Add the cooked pasta and continue cooking until the sauce begins to thicken, about 2 to 3 minutes. If the sauce is too thick, add a little of the pasta water.
• Remove the skillet from the heat and stir in the lemon juice and zest, Parmesan and fresh dill. Taste and season with salt and freshly ground pepper.
• Garnish with thin lemon slices, fresh dill and more Parmesan.

CREAMY LEMON SALMON PASTA

Steps:

• Pre heat the oven to 390ºf / 200ºc.
• Place the salmon fillets (if using) onto a baking sheet. Sprinkle with salt and pepper and place a lemon slice on top. Bake for 10-15 minutes until cooked through. Set to one side.
• Cook the pasta according to package, drain and set to one side.
• Heat the oil in a pan over a medium heat and cook the garlic for a few minutes until softened.
• Add in the cream, lemon juice and zest, sour cream and some salt and pepper. Stir to combine and turn the heat up to bring the sauce to a simmer. Simmer for 5 minutes.
• Turn the heat to medium and flake in the cooked (or tinned) salmon.
• Stir in the spinach and parsley.
• Once the spinach is wilted, add in the cooked pasta. Toss it in the sauce so that it all coated and serve.

CREAMY LEMON SALMON PASTA RECIPE

Steps:

• Bring a large pot of water to boil and then add a generous amount of salt.
• Add the spaghetti and cook until al dente.
• Once the pasta has cooked, reserve a cup of the cooking water and drain.
• Cut the salmon into bite-sized pieces and season with salt and black pepper.
• Melt the butter and olive oil in a large nonstick pan or skillet over medium-high heat.
• Add the salmon and sauté for 2 minutes over high heat until a crust has formed and the salmon is almost cooked.
• Remove the salmon to a warmed plate, squeeze over the juice of half a lemon, add the black pepper, tent it with foil and set aside.
• Pour the heavy cream into the skillet the salmon was cooked in.
• Add the zest of one lemon and the juice of the remain 1 1/2 lemons.
• Bring to a simmer and cook for 2 minutes until thickened.
• Season with salt.
• Add 1/4 cup of the pasta cooking water to the sauce and allow to simmer.
• Add in the drained pasta and stir gently to coat the pasta in the sauce.
• Add more cooking water if required.
• Stir in the cooked salmon and serve sprinkled with parsley.

CREAMY SALMON PASTA

Steps:

• You can either steam or roast the salmon, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12 mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked.
• While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water.
• Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer.
• Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the salmon in big pieces. Check the seasoning, if using double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.