What sauce goes with salmon pasta?

For a salmon pasta recipe that really shines, a creamy sauce made with lemon, parmesan, and a touch of crème fraîche is a top choice. It pairs beautifully with the rich, flaky texture of the salmon. The tanginess from the lemon and cream balances the saltiness of the cheese and enhances the dish without overpowering it.

Do salmon and pasta go together?

Absolutely. A salmon pasta recipe is one of the most flavorful and balanced meals you can make. The soft, comforting texture of the pasta works as the perfect canvas for buttery, flaky salmon. When tossed in a light cream sauce with herbs and lemon, the pairing becomes even more satisfying.

What kind of sauce goes with salmon?

The best sauce for a salmon pasta recipe is one that’s creamy but not heavy. A combination of garlic, parmesan, lemon juice, and crème fraîche works exceptionally well. It lets the salmon flavor come through while providing just enough richness to coat the pasta without being too thick or overwhelming.

What sauce goes with salmon and noodles?

For any salmon pasta recipe using noodles like linguine or fettuccine, a lemon garlic cream sauce is ideal. It creates a silky texture that clings to the noodles and complements the salmon. The sauce should be warm and gently simmered never boiling so it stays smooth and coats the ingredients evenly.

Can I use leftover salmon for this pasta recipe?

Yes, leftover salmon works wonderfully in a salmon pasta recipe. Just flake it in at the end of cooking so it warms through without drying out. It’s a smart way to reduce waste and get another flavorful meal from what you already have.

Salmon Pasta Recipe – Instantly Delicious in Just 30 Minutes!

Description

Creamy salmon pasta made with flaky oven-baked salmon, tossed in a lemony crème fraîche and parmesan sauce with capers and herbs. This quick and satisfying dish is perfect for busy weeknights or a cozy weekend dinner .

Ingredients

Scale

8 oz linguine or spaghetti
1 salmon fillet (baked or pan-seared)
2 tbsp butter
2 garlic cloves, minced
1/2 tsp freshly ground black pepper
1/2 cup crème fraîche (or substitute heavy cream)
1/2 cup finely grated parmesan cheese
1 tbsp fresh lemon juice
Zest of 1 lemon
2 tbsp capers
1/4 cup reserved pasta cooking water
Salt, to taste
Fresh herbs (dill, chives, parsley), for garnish

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Instructions

Cook pasta in well-salted water until just under al dente. Reserve 1 cup of pasta water and drain.
In a skillet over medium heat, melt butter. Add garlic and black pepper. Cook for 1 minute.
Reduce heat to medium-low. Pour in reserved pasta water and stir. Add crème fraîche and whisk until smooth and just simmering.
Stir in parmesan cheese in two parts, letting the first melt before adding the second. Add lemon juice and zest.
Add the pasta and stir until coated. Mix in capers. Add more pasta water if needed to thin the sauce.
Flake in cooked salmon and gently combine without breaking it too much.
Garnish with fresh herbs and serve immediately.

Notes

For a sharper flavor, add a splash of dry white wine with the crème fraîche.
Swap crème fraîche for Greek yogurt for a lighter version.
Leftover salmon works beautifully in this recipe. Just warm it gently.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: dinner, pasta
Method: Stovetop
Cuisine: American, Italian-inspired

Nutrition

Serving Size: 1 bowl
Calories: 620
Sugar: 2g
Sodium: 580mg
Fat: 30g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 35g
Cholesterol: 95g