Creamy Salmon Pasta with Mixed Greens and White Wine Cream Sauce
By Lucas Morgan
Prep
10 min
Cook
20 min
Total
30 min
Servings
6
Level
Easy
Cooking the salmon separately and then combining it with the pasta enhances the dish's flavor․ A dry white wine reduction in the sauce gives the cream sauce structure․ Adding fresh spinach‚ arugula‚ and watercress to the salmon and cream sauce provides fresh flavors․
Tagliatelle‚ fettuccine‚ and linguine are good pasta choices for this recipe․ Other thick pastas can also be served․ The salmon is seasoned and cooked in butter‚ then set aside․ Shallots and garlic are cooked in the same pan․ Dry white wine is added and cooked down‚ and heavy cream and other ingredients‚ such as mixed greens‚ lemon zest‚ lemon juice‚ and salt‚ are added to create the sauce․
The key feature of this dish is a wine sauce prepared separately and combined with cream to create a thicker sauce․ Tips for preparing the best-tasting salmon include cooking the salmon at a high enough temperature to sear it․ Cooking the salmon at a lower temperature will result in steaming rather than searing․ Tips for preparing the best-tasting pasta include cooking the pasta al dente and combining it with the sauce right away rather than letting it sit in the sauce․
Plate the salmon and parsley with pasta․ Other toppings that pair well with this dish include black pepper and Parmesan cheese․ Consider serving other salads and garlic bread on the side with this pasta dish․ When reheating leftovers‚ consider adding water or broth to improve the texture of the sauce․ The texture of the pasta will soften after storage in the refrigerator․
Why you'll love this recipe
- High-temperature searing adds more flavor to the salmon than a lower-temperature cooking method would by cooking the salmon in butter instead of steaming it․
- Cooking dry white wine before adding cream to a recipe can add richness to other flavors in the sauce without adding excess sweetness or liquid․
- Pasta water saved when draining the pasta can be used to help the sauce stick to the pasta by adding starch․
- Mixed greens‚ arugula‚ and watercress wilt in the sauce to provide texture‚ color‚ and flavor contrast to the other ingredients․
- Cooking pasta al dente prevents it from becoming mushy when combined with other ingredients‚ as it will absorb some liquid from the sauce․
- 200 grams of salmon feed six people when mixed with a creamy sauce‚ pasta‚ and greens․
Ingredients
- •0.5 kg pasta such as tagliatelle, fettuccine, or linguine (1 lb)
- •1 shallot
- •1 clove garlic
- •1 tbsp butter
- •200 g salmon fillet (7 oz, skin removed)
- •black pepper (to taste)
- •1 tbsp olive oil
- •125 ml dry white wine (1/2 cup)
- •250 ml double or heavy cream (1 cup)
- •80 g mixed greens such as spinach, arugula, and watercress (2 cups)
- •½ lemon (zest and 1 tbsp juice)
- •¼ tsp salt (or to taste)
- •1 tbsp fresh parsley (chopped)
Instructions
- 1
Cook the pasta in a large pot of salted boiling water according to the package instructions.
- 2
Remove the skin from the salmon fillet and check for residual bones, removing any you find.
- 3
Cut the salmon into bite-sized pieces and season with salt and pepper.
- 4
Sear the salmon on all sides in 1 tbsp butter in a large frying pan until cooked through, about 2–3 minutes.
- 5
Transfer the seared salmon to a separate plate.
- 6
Add 1 tbsp olive oil, chopped shallot, and minced garlic to the same pan and sauté over low heat for 1–2 minutes.
- 7
Increase the heat to medium, add the white wine, and reduce for 5–7 minutes.
- 8
Add the heavy cream, mixed greens, salt, lemon zest, and lemon juice.
- 9
Mix to combine, then add the drained pasta and toss with the sauce.
- 10
Top with the seared salmon and chopped parsley, then serve.
FAQ
Nutrition (per serving)
Calories
515
Protein
18g
Fat
21g
Carbs
60g
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