Description
Creamy Salmon Pasta
Ingredients:
200g rigatoni pasta
2 salmon fillets
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup heavy cream
1/2 cup Parmesan cheese, grated
1 teaspoon lemon zest
Salt and pepper to taste
Fresh parsley, chopped
Instructions:
Cook the Pasta: Bring salted water to a boil and cook the rigatoni pasta according to the package instructions. Drain and set aside.
Cook the Salmon: Heat olive oil in a large skillet over medium heat. Season the salmon fillets with salt and pepper, then cook for 4-5 minutes on each side, or until the salmon is golden brown and fully cooked. Remove the salmon from the skillet, set aside, and flake it into bite-sized pieces once cooled.
Prepare the Sauce: In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant. Add chopped sun-dried tomatoes and cook for another 2 minutes. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and let the sauce thicken for about 5 minutes. Season with salt, pepper, and lemon zest.
Combine and Serve: Add the cooked pasta to the skillet, tossing it in the creamy sauce. Gently fold in the flaked salmon and mix everything together.
Garnish and Enjoy: Garnish with fresh parsley and extra Parmesan if desired. Serve immediately and enjoy this creamy, flavorful salmon pasta!
Hope this recipe turns out as delicious as the picture! Let me know if you’d like another one!
Step-by-Step Guide
For perfect results, follow these detailed steps. First, ensure all ingredients are prepped (mise en place) before heating your pan. When cooking the pasta, aim for al dente, as it will finish cooking in the sauce. For the salmon, pat the fillets completely dry with a paper towel before seasoning; this ensures a beautiful sear. When making the sauce, keep the heat at a gentle simmer after adding the cream to prevent it from separating. Slowly sprinkle in the Parmesan while stirring constantly to create a smooth, emulsified sauce.
Serving Suggestions
This rich pasta is best served immediately in warm bowls. For a complete meal, pair it with a simple arugula salad dressed with lemon vinaigrette to cut through the creaminess. A side of steamed asparagus or green beans also complements the dish well. For wine, a crisp white like Sauvignon Blanc or Pinot Grigio balances the flavors perfectly.
How-to Summary
In summary, cook pasta and set aside. Pan-sear seasoned salmon fillets, then flake. In the same pan, make a creamy sauce with garlic, sun-dried tomatoes, heavy cream, and Parmesan. Combine pasta, sauce, and salmon, then garnish with parsley.
Frequently Asked Questions
Can I use a different type of pasta? Yes, short, sturdy shapes like penne or fusilli work well to hold the creamy sauce and salmon flakes.
How can I make this dish lighter? Substitute half the heavy cream with full-fat coconut milk or a lower-fat evaporated milk, though the sauce will be less rich.
What if I don’t have fresh salmon? You can use high-quality, skinless canned salmon. Drain it well and add it at the end to heat through without breaking it apart too much.
Can I prepare this ahead of time? It’s best served fresh. The sauce can thicken upon standing. If necessary, reheat gently with a splash of milk or pasta water.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a little cream or milk to loosen the sauce.
Common Mistakes to Avoid
- Overcooking the salmon, which makes it dry and tough.
- Adding Parmesan cheese to boiling sauce, which can cause it to clump instead of melt smoothly.
- Using pre-grated Parmesan that contains anti-caking agents, as it won’t melt as seamlessly into the sauce.
- Not reserving some pasta water. A splash can help adjust the sauce consistency if it becomes too thick.
- Rushing the sauce thickening process; a gentle simmer is key for a velvety texture.
Conclusion
This creamy salmon pasta is a restaurant-quality dish that is deceptively simple to make at home. By balancing rich cream and Parmesan with bright lemon zest and savory sun-dried tomatoes, it delivers complex flavor with minimal effort. Mastering the techniques of properly searing the salmon and building a smooth sauce will ensure a spectacular result every time. It’s a versatile, impressive recipe perfect for both weeknight dinners and entertaining guests.