Pasta with Salmon and Leeks recipe

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Ingredients

1 (8 ounce) package spaghetti
2 tablespoons butter
1 leek, chopped
½ cup dry white wine
4 tablespoons sour cream
7 ounces salmon fillets
salt and freshly ground black pepper to taste
½ teaspoon minced fresh savory
½ teaspoon minced fresh thyme
2 tablespoons grated fresh Parmesan cheese, or to taste

Nutrition Info

548.4 calories
carbohydrate: 62.2 g
cholesterol: 61.2 mg
fat: 17.8 g
fiber: 3 g
protein: 26.3 g
saturatedFat: 9 g
servingSize: -
sodium: 207.3 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

  2. While spaghetti is cooking, melt butter in a large skillet over medium heat. Cook and stir leek until soft, about 5 minutes. Pour in white wine and simmer until almost all the wine has evaporated, 3 to 5 minutes. Stir in sour cream and 1 ladleful of spaghetti cooking water and mix well. Reduce heat to low. Add salmon and cook until it is cooked through, about 5 minutes. Season with salt and pepper. Stir in savory and thyme.

  3. Drain spaghetti and toss with the creamy salmon. Serve sprinkled with Parmesan cheese.

Recipe Yield

3 servings

Recipe Note

A cheesy, creamy and indulgent salmon and leek pasta dish that is ready in under 30 minutes. Perfect with a glass of chilled white wine and a soft baguette for mopping up the sauce.

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