Creamy Salmon Pasta Food

CREAMY SALMON PASTA RECIPE

Steps:

• Cook the pasta according to directions, drain, and set aside.
• Season the salmon filets with salt and pepper and set aside.
• Cook the salmon filets with 1 Tbsp of the oil over medium heat for about 4-6 minutes on each side (or until it feels firm to the touch and is fully cooked).
• While the salmon is cooking, whisk together the almond milk, garlic powder, and salt/pepper (to taste) in a mixing bowl until smooth.
• Heat the olive oil in a sauce pan over medium-high heat.
• Add in the almond flour and whisk to create a paste.
• Add in the almond milk mixture and whisk, bringing to a simmer.
• Continue to simmer and whisk continously for about 7-10 minutes as the sauce heats up, reduces, and thickens.
• Remove from heat and let the sauce sit for about 3 minutes.
• Add in the pasta and stir, coating it evenly in the creamy sauce.
• Cut the salmon into small pieces and lightly mix it into the pasta and sauce.
• Serve and enjoy!

CREAMY SALMON LINGUINE

Steps:

• Cook linguine according to package directions, adding broccoli during the last 5 minutes of cooking., Meanwhile, in a large skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened, stirring constantly., Add salmon, salt and pepper; heat through. Drain linguine and broccoli; add to skillet. Stir in cheese, basil, capers and lemon zest.

CREAMY SALMON PASTA

Steps:

• You can either steam or roast the salmon, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12 mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked.
• While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water.
• Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer.
• Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the salmon in big pieces. Check the seasoning, if using double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.

CREAMY PASTA WITH SALMON

Steps:

• 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. Drain.
• While pasta cooks, pour enough water into a frying pan to cover salmon; add dill. Strain in lemon juice. Mix and season with salt and pepper. Add salmon to the pan and poach over medium-high heat, flipping as necessary, until it flakes easily with a fork, about 10 minutes. Remove the skin when you flip it the first time.
• At the same time, heat olive oil in a pan over medium to medium-high heat. Saute green beans and shallots until the shallots start to brown and the green beans soften, 8 to 10 minutes.
• Once the salmon is poached, use tongs to set it aside in a shallow bowl, but don't throw the poaching mixture away. Take about 1/4 cup of the poaching mixture and add it to a saucepan. Add sour cream and chopped dill and mix over medium heat until combined. Remove from heat and mix into pasta.
• Place pasta on serving plates, along with some chunks of the salmon, plus some of the sauteed mixture. Try to get an even mix if possible. Sprinkle with garden cress. Serve immediately!

CREAMY SALMON PASTA

Steps:

• Cook the pasta in a saucepan on the hob according to the package instructions.
• Heat the oil or butter in a frying pan and add the onion and garlic. Cook for 2-3 minutes until softened but not browned.
• Cut the salmon into small pieces (I find it easier to do this with scissors) and then add to the pan along with the frozen peas and the stock cube.
• Remove 100ml of the water from the pasta and add that to the pan. Stir until the stock cube has dissolved.
• Cook this on low for about 5 minutes, turning the salmon pieces once.
• Remove from the heat and then stir in the cream.
• When the pasta has cooked, drain well and then add to the pan with the salmon. Mix well and then serve immediately.

CREAMY SALMON ON PASTA

Steps:

• In saucepan, melt butter.
• Add and cook onions,garlic and celery for 5 minutes, stirring occasionally, or until softened.
• Stir in flour; cook, stirring, for 30 seconds.
• Gradually whisk in milk. Bring to a boil, stirring frequently. Boil for 2 to 3 minutes or until slightly thickened.
• Add parley.
• Gently stir in salmon being careful not to crush it; Set aside.
• Taste to check if you need to add salt and pepper.
• On each plate containing the cooked pasta spoon on the creamy salmon sauce.
• Serve immediately.
• A side of green vegetables makes a lovely presentation.
• I used light Becel intead of butter and 1% milk to make it healthier.

CREAMY SALMON PASTA

Steps:

• Cook the pasta according to package directions, just until done to al-dente. Drain, drizzle with a tiny bit of oil and season with salt and pepper; Toss well then set aside.
• Season the salmon with salt and Italian seasoning on both sides.
• Heat the oil in a large non-stick skillet over medium heat.
• Add salmon and cook for 3-5 minutes, then gently flip and cook for 3-4 minutes more, or until flaky. Set aside on a plate.
• To the same preheated skillet add garlic and sun-dried tomatoes. Cook for a minute then stir in the flour. Pour the milk little by little, stirring continuously until a smooth sauce forms.
• Add the spinach and stir until wilted. Season with salt and pepper to your taste.
• Add cooked pasta to the sauce and cook for a couple of minutes more, just until heated through.
• Meanwhile, flake the salmon with a fork and once the pasta is hot, stir it in and take off the heat.
• Garnish with freshly chopped parsley and freshly ground pepper if desired.
• Serve immediately and enjoy!

SALMON PASTA WITH GARLIC CREAM SAUCE

Steps:

• Cook the pasta in a large pot of salted boiling water according to package instructions. Drain.
• While the pasta boils, prepare the sauce. Toss the salmon in flour.
• Melt butter in a large skillet or Dutch oven over medium-high heat. Add salmon and saute for 1 minute. Add garlic, onion, mushrooms, salt and pepper. Cook until garlic is golden and mushrooms are tender, about 5 minutes. Stir in white wine, scraping the browned bits from the bottom of the skillet as you stir.
• Reduce the heat to medium-low and simmer until the sauce is reduced by half. Add cream and reduce to a medium consistency. Stir in frozen peas and cook for 1-2 more minutes, or until heated through. Remove from heat.
• Add cooked pasta to the skillet and toss to coat. Taste and season with additional salt and pepper, if necessary. Garnish with fresh parsley and serve.

ONE-PAN CREAMY SALMON PASTA

Steps:

• Heat a large fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil
• Cut a 15 oz piece of fresh salmon into 2 fillets, season with sea salt & black pepper
• After heating the olive oil for 2 minutes, add in the fillets of salmon, skin side up, using a spatula push down on the fillets for 30 seconds, after 3 minutes flip to cook the other side, after a total cooking time of 6 minutes remove the salmon fillets from the pan, set aside and cover with foil paper
• Using the same pan with the same heat, add in 1/2 onion finely diced and 4 cloves garlic roughly minced, mix with the olive oil, after 2 minutes add in a generous 1/2 tsp sweet smoked paprika and quickly mix together, then add in a 15 oz can diced tomatoes, 2 tbsp finely chopped parsley and season with sea salt & black pepper, mix together, then add in 2 cups cold water and bring to a boil, then add in 2 cups uncooked penne pasta and mix around so the pasta is evenly distributed
• Meanwhile, flake the reserved salmon and remove the skin
• After 9 to 10 minutes and most of water has been absorbed by the pasta but there is still some water left, add in 2 cups chopped bagged spinach and the salmon, cover the pan with a lid and lower the heat to a low-medium, simmer for 4 minutes, then turn off the heat and remove the lid
• After letting the pasta cool off for about 1 minute, add in 1/2 cup greek yogurt at room temperature, season the yogurt with black pepper and mix everything together until well combined, sprinkle with freshly chopped parsley and serve at once, enjoy!

CREAMY LEMON SALMON PASTA RECIPE

Steps:

• Bring a large pot of water to boil and then add a generous amount of salt.
• Add the spaghetti and cook until al dente.
• Once the pasta has cooked, reserve a cup of the cooking water and drain.
• Cut the salmon into bite-sized pieces and season with salt and black pepper.
• Melt the butter and olive oil in a large nonstick pan or skillet over medium-high heat.
• Add the salmon and sauté for 2 minutes over high heat until a crust has formed and the salmon is almost cooked.
• Remove the salmon to a warmed plate, squeeze over the juice of half a lemon, add the black pepper, tent it with foil and set aside.
• Pour the heavy cream into the skillet the salmon was cooked in.
• Add the zest of one lemon and the juice of the remain 1 1/2 lemons.
• Bring to a simmer and cook for 2 minutes until thickened.
• Season with salt.
• Add 1/4 cup of the pasta cooking water to the sauce and allow to simmer.
• Add in the drained pasta and stir gently to coat the pasta in the sauce.
• Add more cooking water if required.
• Stir in the cooked salmon and serve sprinkled with parsley.

CREAMY SALMON PASTA SALAD

Steps:

• Melt butter in a medium pot over high heat. Add wine to the pot and allow half to cook off, 2 to 3 minutes.
• Cover the bottom of the pot with onion slices. Score the skin side of the salmon to prevent curling. Lay salmon on the onion slices, skin side up. Reduce heat to low and cook until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 10 to 12 minutes. Remove salmon from the pot and let cool.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Meanwhile, place mayonnaise, white wine vinegar, celery salt, paprika, and pepper in a medium bowl. Stir well. Remove 1/2 of the dressing and refrigerate until serving.
• Drain macaroni and add to the bowl of dressing; turn to coat. Add celery, carrot, red pepper, peas, and green onions. Turn to coat. Remove skin from the salmon and cut into rough chunks. Add to the macaroni and stir gently. Chill for at least 2 hours.
• Add remaining dressing to the salad and toss. Taste and adjust salt, if necessary.

CREAMY PESTO PASTA WITH SALMON

Steps:

• 1. Boil water & put on pasta.
• 2. Remove any skin from salmon. Salt and pepper & grill 4-6 minutes on each side. You'll know it's done when the salmon becomes flakey.
• 3. In a small sauce pan, mix pesto sauce mix with the oil and milk. Stir constantly and bring to a low boil. Turn heat down and continue to stir until all oil has been incorporated and the sauce begins to thicken.
• 4. Add mushrooms to sauce and allow them to cook a little while the pasta gets to al dente.
• 5. Drain pasta and seperate out into bowls evenly. Put both cheeses (the amount depends on how much you like -- I prefer one slice of provolone and a pinch of shaved parmesan).
• 6. Poor creamy pesto sauce with mushrooms over cheese and pasta.
• 7. Top with grilled salmon fillets. You can add a squeeze of fresh lemon juice if you'd like to, just go light!

CREAMY SALMON PASTA

Steps:

• Pat the salmon dry with paper towels. Drizzle over the olive oil and season with salt and pepper.
• Heat a nonstick frying pan over high heat. Add the salmon, skin-side down, and cook until the skin is crispy and golden (approximately 3-4 minutes). Carefully flip the fish over and cook for another minute or two on the other side until done to your preference. Remove from the pan and set aside.
• Add the butter to the pan then add the onion. Cook for a few minutes until softened and add the garlic. Cook for 30 seconds then pour in the cream. Add the dill and lemon then bring to a gently simmer.
• Simmer the cream sauce for 5-7 minutes until it coats the back of a spoon. Flake in the salmon and season with salt and pepper.
• Add the pasta and toss until the pasta is coated in the sauce. If necessary add a few tablespoons of pasta water.
• Taste and adjust seasoning then serve.

CREAMY PASTA WITH SALMON

Steps:

• Cook the pasta according to packet instructions in a pan of salted boiling water, then drain.
• Meanwhile, heat the oil in a frying pan, add the garlic and red onion and fry for 3-4 minutes or until the onion has softened.
• Add the salmon cubes and double cream and continue to cook over a gentle heat for 5 minutes, or until the salmon has cooked through.
• Stir in the drained pasta and season with salt and pepper. Sprinkle over the parsley and serve.

CREAMY SALMON PASTA

Steps:

• Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook until al dente (fully cooked but still firm), or according to package directions, about 8-10 minutes. Drain well and set aside in the pot. Drizzle a little olive oil and toss together to keep the pasta from sticking together.
• Pat dry salmon fillets and season with salt and pepper. Set aside at room temperature for 10 to 15 minutes.
• In a large skillet, heat oil for 2 minutes over medium-high heat until the hot oil sizzles. Sear the salmon fillets (skin side facing up first) for 5-6 minutes on each side until golden browned and fully cooked. When salmon is cooked, the flesh will turn opaque, and it will flake easily when inserting a fork. Transfer the cooked salmon onto a plate and use 2 forks to shred it into flakes.
• Add butter, onion, and garlic to the same skillet, and sauté until fragrant, about 1 minute. Stir in cornstarch and mix well until combined, about 1 minute. Add wine and stir well to combine, about 1 minute.
• Add heavy cream, Italian seasoning and Parmesan cheese. Stir well and bring the sauce to a simmer. Reduce heat to medium and keep stirring until thickened to a desired consistency, about 4-5 minutes.
• Return the cooked shredded salmon to the skillet and toss in the creamy sauce over to coat.
• Add cooked spaghetti into creamy salmon sauce and toss well to combine.

CREAMY SALMON PASTA

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Put the salmon fillets skin-side down on a baking-paper-lined tray, season well and put into the oven for 12-15 minutes or until cooked through.
• Meanwhile, cook the pasta following pack instructions until al dente, then drain, reserving some of the pasta water.
• In a small bowl, mix together the parmesan, crème fraîche, lemon zest and juice, black pepper, three-quarters of the parsley and some seasoning.
• Tip the pasta back into the pan with the sauce from the bowl and toss to combine, adding a splash of pasta water to create a sauce.
• Divide between two bowls, flake over the salmon and top with the remaining parsley.

CREAMY SALMON PASTA

Steps:

• Pre-heat your oven to 180C. I use my New Wave oven for this as it does not need pre-heating.
• Spray an oven tray with some zero-calorie spray and place the salmon fillet on top. Season the salmon with salt and pepper, and cover with the lemon juice. Place in the oven and cook at 180C for 10 minutes.
• When the salmon is cooked, remove from the oven and flake it using two forks.
• While the salmon is cooking, boil the pasta in some salted water, according to the manufacturer's instructions. (I use a bit of olive oil in the water to prevent it from sticking).
• When the pasta is cooked, drain it over the pan, discarding the drained water. Then return the pasta to the pan.
• While the pasta is boiling, saute the garlic in the olive oil in a cast-iron skillet for one minute. Then add the chopped chilli and cook for about 30 seconds. Then add the wine and turn off the heat. Let the wine evaporate with the heat of the skillet. Keep stirring until wine has almost evaporated.
• When ready to serve add the cream to the skillet, turn the heat back on and bring to a boil, adding the coriander and stirring all the way. Season with a little salt and pepper if needed. When it begins to boil, remove from the heat.
• Then add the sauce and the salmon to the pasta, mixing well, before serving.

CREAMY SALMON PASTA

Steps:

• Start to cook your pasta following the packet instructions. Meanwhile be cooking the salmon in a frying pan. You can either cut this into chunks before cooking or do this later. Cook the salmon for around 10 mins or untill pink through.
• if you have already chopped the salmon ignore this step. If not take a pair of scissors or clean hands break apart the salmon into flakes.
• Once the pasta is cooked add to the salmon also add in the peas and mix untill the peas are cooked.
• Pour in the crème fraîche and mix untill everything is covered.
• Serve with a sprinkling of black pepper and parmasan cheese. Enjoy!