Easy Salmon Pasta Food

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.

EASY SMOKED SALMON PASTA

Steps:

• Fill a large pot with lightly-salted water and bring to a rolling boil. Stir the linguine into the water and return to a boil. Cook uncovered until the pasta has cooked through but is still firm to the bite, about 11 minutes; drain, reserving 2 tablespoons of the water.
• Melt the butter with the olive oil in a saucepan over medium-low heat; when the mixture begins to bubble, add the shallots and cook until softened. Stir the salmon, cream cheese, and milk into the shallot mixture. Mix the reserved water from the pasta into the mixture. Transfer to a large bowl and toss with the pasta to serve.

SALMON PASTA RECIPE

Steps:

• In a large pot, boil the pasta according to the package directions. Set aside.
• In a large skillet, heat the oil over medium low. Add the poblano pepper and saute for a minute to soften. Add the salmon, sundried tomatoes, cooked pasta, and lemon juice. Stir to combine. Add the spinach and season with salt and pepper. Turn off the heat and cover the pan for a couple minutes to wilt the spinach.
• Serve warm.

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 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!

EASY SALMON FETTUCCINE

Steps:

• Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute onion in butter until tender. Add the tomato, lemon juice, parsley, lemon zest and salt; cook and stir until heated through., Drain fettuccine; add to skillet. Stir in salmon and heat through. Sprinkle with pine nuts.

SALMON PESTO PASTA

Steps:

• Bring a large pot of water to a boil over high heat. Add a large pinch of salt and cook the pasta according to package directions for al dente, about 8 minutes.
• Meanwhile, place a large skillet over medium-high heat. Add the oil and bell pepper. Cook until the bell pepper starts to soften, about 1 minute. Add the salmon and red pepper flakes, if using, to the skillet and sprinkle with salt and the black pepper. Cook for about 2 minutes without stirring. Then continue cooking and stirring until the salmon is cooked through, about 2 minutes. Add the lemon juice. Transfer the mixture to a large bowl and set aside.
• For the pesto: Place the basil, garlic, pine nuts, salt and black pepper in a blender. Start on low speed, then increase to medium. With the motor running, slowly drizzle in the olive oil and blend until smooth. Stop the blender and scrape down the sides. Add the cheese and blend a few seconds just to incorporate. Taste and adjust the seasoning.
• Drain the pasta and add it to the bowl with the salmon. Add the pesto and toss. Taste and adjust the seasoning. Serve immediately, or refrigerate until chilled. Finish with basil leaves and grated cheese if desired.

EASY SALMON PASTA

Steps:

• In a large pot of boiling salted water, cook pasta according to package directions -- until al dente; drain well.
• Meanwhile, in a large skillet, bring cream to a boil; boil for 3 minutes or until reduced and slightly thickened.
• Stir in one can of salmon (red looks best), drained well and bones removed, the cheese and the drained pasta.
• Season with salt and pepper to taste and toss lightly.
• Turn on your hot water tap until water runs hot and warm the bowl you will serve pasta in; pat dry.
• Place pasta in the serving dish.
• Sprinkle with chopped green onion and serve with extra parmesan to sprinkle on top.

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!

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!

COLD SALMON PASTA SALAD

Steps:

• Cook pasta al dente and let cool.
• In a mixing bowl mix the salmon, black olives, onion and tomatoes together.
• Add the cooled pasta to the bowl and mix with the above ingredents.
• Take about 2 tablespoons of mayo and mix into the mixture. It should be coated, not creamy.
• Add salt, pepper, dill and tarragon to taste.
• Put mixture in the refridgerator for at least one hour to cool. Be sure to cover it.
• When you take it out of the fridge it may need a little mayo. That's o.k., just add to the mixture and serve.

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 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.

HEALTHY SALMON PASTA

Steps:

• Bring a large pan of salted water to the boil and add the pasta. Reduce the heat to medium, cover with a metal colander or tiered steamer and add the salmon. Cover with a lid and leave the pasta to cook and the fish to steam for 10 minutes. Drain the pasta and flake the salmon, removing the skin.
• Meanwhile, heat the oil in a large frying pan over a medium-high heat. Cook the onion, stirring, for 5 minutes or until the onion is golden and softened. Add the garlic, cooking for 1 minute until fragrant.
• Add the stock, crème fraîche and peas, stirring together then simmering for 2 minutes until the peas are just cooked through. Add the pasta and toss to coat. Add the salmon, half the dill and lemon zest, and toss to combine, seasoning well. Serve in warm bowls with more dill scattered over.

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:

• 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.