Salmon Pasta in Cream Sauce recipe

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Ingredients

1 (8 ounce) package spaghetti
1 (8 ounce) salmon fillet, cut into cubes
salt and freshly ground black pepper to taste
3 tablespoons butter, divided
1 tablespoon olive oil
½ small onion, diced
1 clove garlic, minced
¼ cup dry white wine, or to taste
½ cup heavy whipping cream
1 teaspoon tomato paste

Nutrition Info

1059.4 calories
carbohydrate: 88.8 g
cholesterol: 203.4 mg
fat: 57.4 g
fiber: 4 g
protein: 40.3 g
saturatedFat: 27.6 g
servingSize: -
sodium: 312.8 mg
sugar: 4.5 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, 9 to 12 minutes. Drain.

  2. While spaghetti is cooking, season salmon with salt and pepper. Heat 2 tablespoons butter and olive oil in a skillet over medium heat and cook salmon until opaque on all sides, about 5 minutes. Transfer to a plate.

  3. Melt remaining 1 tablespoon butter in the same skillet and cook onion until soft and translucent, about 5 minutes. Add garlic and cook for 20 seconds. Pour in wine and allow to evaporate. Pour in heavy cream and cook for 2 minutes. Stir in tomato paste and cook until sauce has desired consistency, 3 to 5 minutes. Add salmon to the skillet and heat in the sauce.

  4. Season salmon sauce with salt and pepper and serve with spaghetti.

Recipe Yield

2 servings

Recipe Note

This is a ridiculously easy and delicious pasta dish that is ready in about 30 minutes. You can use fresh or frozen salmon. We eat it almost once a week. You can use any noodle shape you like.

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