Salmon and Leek Pasta
Indulge in the creamy elegance of Salmon and Leek Pasta, a flavorful dish that combines tender pasta, succulent salmon, and the delicate sweetness of caramelized leeks. This recipe brings together a luscious garlic and Parmesan cream sauce, brightened with zesty lemon juice and zest, creating a perfect balance of richness and freshness. Ready in just 40 minutes, this easy yet impressive meal is ideal for weeknight dinners or special occasions. Top it off with a sprinkle of fresh parsley for a vibrant finish, and pair it with a crisp white wine to elevate your dining experience. Perfectly seasoned and irresistibly creamy, this salmon pasta recipe is destined to become a favorite in your kitchen repertoire.
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Recipe Information
Ingredients
- 400 grams Pasta (e.g., linguine, fettuccine, or penne)
- 300 grams Salmon fillets (skinless)
- 2 large Leeks
- 2 tablespoons Butter (unsalted)
- 1 tablespoon Olive oil
- 2 Garlic cloves (minced)
- 200 milliliters Heavy cream
- 50 grams Grated Parmesan cheese
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining. Set the pasta aside.
While the pasta is cooking, slice the leeks in half lengthwise and rinse thoroughly to remove any dirt. Slice them into thin half-moons.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the leeks and cook for 5–7 minutes, stirring frequently, until they are soft and slightly caramelized. Add the minced garlic and cook for another 1 minute, until fragrant.
Season the salmon fillets with salt and black pepper. Push the leeks to one side of the skillet and add the remaining butter. Place the salmon fillets in the skillet, cooking them for 3–4 minutes on each side until they are cooked through and flaky. Remove the salmon from the skillet and set it aside.
Lower the heat slightly and pour the heavy cream into the skillet. Stir in the grated Parmesan, lemon zest, and lemon juice. Allow the sauce to simmer gently for 2–3 minutes, stirring occasionally. Season with salt and black pepper to taste.
Flake the salmon into bite-sized pieces and return it to the skillet, stirring gently to combine with the sauce.
Add the cooked pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, stir in a splash of the reserved pasta cooking water until you reach your desired consistency.
Taste and adjust seasoning as needed. Serve immediately, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.6 g | 208% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 3526 mg | 153% | |
| Total Carbohydrate | 170.8 g | 62% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 15.1 g | ||
| Protein | 114.3 g | 229% | |
| Vitamin D | 39.8 mcg | 199% | |
| Calcium | 828 mg | 64% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1976 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
