Description
This creamy salmon pasta recipe features perfectly seared salmon fillets tossed in a rich and flavorful garlic cream sauce, served over tender pappardelle noodles. Infused with fresh herbs, a touch of white wine, and parmesan cheese, this dish makes for a satisfying and elegant meal perfect for dinner.
Ingredients
Scale
Salmon and Seasonings
- 1 1/2 lbs salmon fillets (cut into strips if whole)
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1 1/2 tsp herbs de Provence (or Italian seasoning)
- Salt and pepper, to taste
- 2 tbsp olive oil
Pasta
- 1 lb pappardelle (or linguine)
Creamy Garlic Sauce
- 2 tbsp salted butter
- 2 shallots, diced
- 6 cloves garlic, diced
- 2 tsp herbs de Provence (or Italian seasoning)
- 1 tsp Cajun seasoning
- 4 sprigs fresh thyme, stems removed
- 1 cup dry white wine
- 2 tbsp all-purpose flour
- 2 cups heavy cream
- 4 oz cream cheese, cut into small cubes
- 1 1/2 cups Parmesan cheese, freshly grated
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 3 tbsp parsley, chopped
- 1 tsp lemon zest
Instructions
- Prepare the Salmon: If using a whole salmon fillet, cut it into strips. If using pre-cut salmon fillets, proceed to seasoning.
- Season the Salmon: Pat the salmon dry with a paper towel and score the surface with a sharp knife to allow seasonings to penetrate. Drizzle with lemon juice and season with garlic powder, onion powder, smoked paprika, herbs de Provence, salt, and pepper evenly over the fillets.
- Cook the Salmon: Heat olive oil in a large nonstick skillet over medium heat for 3-4 minutes. Place salmon skin side down and cook for about 5 minutes until the sides look opaque. Flip and cook for another 4-5 minutes until salmon is no longer translucent, releases easily from the pan, and reaches an internal temperature of 145°F.
- Remove Salmon: Transfer salmon to a plate and set aside to rest.
- Make the Sauce Base: In the same skillet, add butter and melt over medium heat. Add diced shallots and cook for 5 minutes until softened. Add garlic, herbs de Provence, Cajun seasoning, and thyme; cook for an additional 3 minutes, stirring constantly.
- Deglaze and Thicken: Pour in white wine and cook for 5 minutes, scraping brown bits from the pan bottom for flavor. Whisk in flour and cook until a thick paste forms, about 3 minutes.
- Add Cream and Cheese: Reduce heat to low and slowly add heavy cream and cream cheese, stirring and cooking for 7-10 minutes until cream cheese melts and sauce thickens.
- Finish the Sauce: Stir in Parmesan cheese, Dijon mustard, lemon juice, parsley, and lemon zest until fully incorporated. Remove from heat.
- Cook Pasta: Cook pappardelle according to package instructions. Reserve a small amount of pasta water before draining.
- Toss Pasta with Sauce: Add the drained pasta to the sauce and toss to coat evenly. Add reserved pasta water a little at a time if the sauce needs thinning.
- Combine and Serve: Gently fold the cooked salmon into the pasta. Garnish with additional fresh parsley and grated Parmesan before serving.
Notes
- Use fresh salmon fillets for best flavor and texture.
- To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- If white wine is unavailable, substitute with chicken broth or extra lemon juice for acidity.
- Reserve pasta water to adjust sauce consistency as needed.
- Cook salmon to an internal temperature of 145°F for safe consumption.
- Freshly grated Parmesan cheese enhances flavor better than pre-grated.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 125 mg
