Creamy Salmon Pasta (20 Minute Meal)
This Salmon Pasta with a creamy dill and capers sauce is ready in around 20 minutes
Servings: 4 people
Calories: 723kcal
Ingredients
- 3 garlic cloves finely chopped
- 2 shallots sliced
- 2 tablespoon capers
- 270 ml cream single or light
- 500ml-700ml chicken stock I used 1 chicken stock cube with 500-700ml boiling water
- 300 g pasta
- 500 g salmon I bought a boneless side of salmon but you could cook 500g worth of salmon fillets
- 1 teaspoon paprika
- 1 lemon sliced into 4 wedges
- 10 g fresh dill for garnishing
Instructions
- Place a large skillet on medium heat and drizzle with olive oil. Once hot, add in the garlic and shallots. Stir fry for a couple of minutes until softened and aromatic.
- Next up, add in the capers and fry for a further 2 minutes, stirring frequently. Season with ground black pepper.
- Pour in the cream and the chicken stock.
- Once the mixture is simmering, add in the pasta and cook according to packet instructions (around 8-12 minutes). Stir the pasta occasionally to stop it from sticking to the base of the pan. Feel free to add in more stock if the sauce seems too thick/dry.
- Meanwhile, season your salmon with ground black pepper, salt, and paprika.
- Place a non-stick pan on medium heat and drizzle with olive oil. Once hot, add in the salmon skin side down and fry for 3 minutes. Then flip the salmon over and cook for a further 3 minutes until golden (I personally love my salmon when it's not fully cooked in the middle, but feel free to cook the salmon until cooked all the way through).
- Remove the salmon from the pan and transfer to a plate. Remove the skin. Leave to rest while your pasta finishes cooking. Then using a fork, gently break up the salmon creating large flaky chunks.
- Divide the pasta between 4 bowls and top with the seared salmon, drizzle over a spoonful of extra pasta sauce from the pan, and garnish with fresh dill and a lemon wedge. Enjoy!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe - so scroll up for more!
Storage: place any leftovers in airtight containers and into the fridge for up to 3 days. To reheat, place in the microwave lid ajar, with a splash of milk or water to loosen up the pasta.
Nutrition
Calories: 723kcal | Carbohydrates: 68g | Protein: 40g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 148mg | Sodium: 376mg | Potassium: 1097mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1196IU | Vitamin C: 19mg | Calcium: 105mg | Iron: 3mg