Salmon Spaghetti with White Sauce
Elevate your weeknight dinner game with this creamy and indulgent Salmon Spaghetti with White Sauce! This recipe blends perfectly cooked al dente spaghetti with a rich, velvety white sauce made from butter, garlic, milk, and a touch of heavy cream. Flaky, golden-brown salmon fillets complement the luscious parmesan-infused sauce, while a hint of fresh lemon juice brightens the flavors. Finished with a sprinkling of freshly chopped parsley, this dish is easy enough for a quick dinner yet sophisticated enough for a special occasion. Perfect for seafood pasta lovers, this crowd-pleasing meal comes together in just 40 minutes and serves four. Serve with extra parmesan on top for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 300 grams salmon fillet, skinless
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup parmesan cheese, freshly grated
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 4 liters water
- 1 tablespoon salt (for boiling pasta)
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 tablespoon of salt and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the spaghetti aside.
While the pasta is cooking, prepare the salmon. Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Season the salmon fillets with a pinch of salt and pepper and cook for 3-4 minutes on each side until golden brown and fully cooked. Remove from heat, flake with a fork, and set aside.
In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown it.
Sprinkle the flour over the sautéed garlic and whisk continuously for 1 minute to cook off the raw flour taste.
Slowly pour in the milk, whisking constantly to prevent lumps. Add the heavy cream and continue to whisk until the sauce thickens, about 3-4 minutes.
Stir in the grated parmesan cheese, lemon juice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until the cheese is fully melted and the sauce is smooth.
Add the flaked salmon to the sauce and gently stir to combine. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Toss the cooked spaghetti into the sauce, ensuring each strand is evenly coated.
Garnish with freshly chopped parsley and serve warm. Optionally, sprinkle additional parmesan cheese on top before serving.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 24.3 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 2877 mg | 125% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 7.1 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 11.4 mcg | 57% | |
| Calcium | 601 mg | 46% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 521 mg | 11% | |
*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.
