Easy Salmon Pasta Recipe
This salmon pasta is insanely delicious — the kind of dish that makes you close your eyes on the first bite. Tender flakes of salmon, briny pops of capers, and a bright hit of lemon all come together in a light, zingy parmesan cream sauce that clings perfectly to every twirl of pasta. It’s comforting, elegant, and honestly? You’re going to want seconds. Maybe thirds.
Ingredients
- 200 grams dried pasta (or 300 grams fresh)
- 1 salmon fillet (anywhere between 160 - 200 grams)
- ½ tablespoon olive oil
- 40 grams butter
- ½ - 1 teaspoon black pepper
- 2 - 3 garlic cloves, finely diced
- ⅔ cup pasta water
- ½ cup creme fraiche
- 60 grams parmesan cheese, finely grated
- 1.5 tablespoons lemon juice (plus zest to finish)
- 2 tablespoons capers
- 2 tablespoons fresh herbs, roughly chopped (chives, dill or anything else you like)
- salt to taste
Instructions
- Preheat oven to 390f (200c)
- Place the salmon fillet skin side down on a baking tray lined with parchment paper. Drizzle with ½ tablespoon olive oil and a good pinch of salt and pepper. Squeeze a little lemon juice over too if you have extra.
- I find the perfect timing for a salmon fillet is to measure how thick it is in the fattest part. It needs 5 minutes for every 1.5cm. So if your fillet is 3cm thick then 10 minutes. My piece was actually quite small at 2.5cm so I did 8 minutes and it was perfect. If you don't have a way to measure then do 10 - 12 minutes if it is an average piece.
- Let it sit loosely covered with foil while you make the sauce then use two forks to break it up into bite size chunks.
- Boil your pasta in well salted boiling water, undercooking by a minute from package instructions and reserving a good cup of the pasta water before draining.
- In a large skillet melt the butter over a medium heat and when it starts to sizzle add the pepper and garlic and cook for a further minute.
- Lower the heat slightly and add ⅔ cup of pasta water and whisk together.
- Add the creme fraiche and whisk until it is well emulsified, let it gently bubble for a minute or so (it should never be boiling, just a VERY gentle simmer).
- Add the finely grated parmesan in two separate lots, mixing in and letting it melt before adding the next.
- Add the lemon juice and whisk in quickly.
- Add the cooked pasta straight into the sauce, toss well and let it gently bubble away to thicken for 1 - 2 minutes. Add more pasta water if you need. Remember it will continue to thicken up off the heat.
- Toss through the capers and then serve with the flaked salmon on top and some lemon zest too. I like to also add some chopped chives, dill or other herb you like.