Creamy Salmon Pasta (Edit recipe)

20 recipes
|
19 followers

Salmon is one of those things that we don't get too often, so when we do, we make sure to get a big, beautiful fillet! It's gotta be fresh! This Creamy Salmon Pasta was so flavorful! It was creamy, and bursting with citrus! The huge salmon chunks with the cavatappi pasta - pure bliss. My husband said he felt like he was in a restaurant, and I don't think he was just saying that! This felt upscale! But don't worry - it was super affordable, didn't take too long to make, and it was a meal that the whole family could enjoy!

Share

Save

Original Recipe

PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

21

Serves: 6

Ingredients

1 lb Salmon Filet, Wild Caught
1 lb High Fiber Cavatappi Pasta - 3 Farm Daughters
3 cloves Garlic, minced
8 oz Spinach
1.5 cups Heavy Whipping Cream
.5 cup White Wine Vinegar
.5 cup Parmesan Cheese, freshly shredded
.25 cup Pasta Water, reserved
3 Tbsp Tomato, diced
2 Tbsp Butter, Unsalted
1 Tbsp Lemon Juice, freshly squeezed
1 Tbsp Olive Oil
1.5 tsp Salt, divided
.75 tsp Garlic Powder, divided
.5 tsp Black Pepper, divided
.5 tsp Oregano, Dried
1 pinch Cayenne Pepper
1 Lemon, Zest from one
1 Tbsp Parsley, Flat Leaf, optional garnish
0.25 cup Parmesan Cheese, optional garnish
4 Lemon, wedges, optional garnish

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 F. Take out your salmon fillet and let it sit out at room temperature for 10 minutes.
Fill a large pot with water, a dash of salt, and a drop of olive oil, bring to a boil
In a glass baking pan, spread olive oil evenly and place salmon skin side down. Season salmon with 1/2 tsp salt, 1/4 tsp garlic powder, and 1/4 tsp black pepper.
Using your hands, gently work those seasonings into the flesh of the salmon. Use a silicone brush to get some of the oil from around the fillet and paint it over the top of the salmon, rubbing those seasonings in more. Bake for 15 minutes, until salmon is 145 F.
When your water starts to boil, take out a large skillet and melt butter on medium heat. Add cavatappi to the boiling water and cook to package instructions. Make sure to reserve 1/4 cup pasta water!
In your skillet with the melted butter, add garlic and cook until fragrant, about one minute. Keep stirring so your garlic doesn't burn!
Next add in heavy cream, lemon zest, white wine vinegar, shredded parmesan, the rest of your salt, pepper, garlic powder, and finally cayenne if using. Stir until cheese melts and simmer for 5 minutes.
Drain pasta and add to the skillet with the sauce. If you feel like it's too thick, you can slowly pour in the pasta water, stirring constantly until you get the consistency you desire.
Add in diced tomato and spinach, stir. Cover and cook for 2 minutes on low, until spinach has wilted. Remove from heat.
Squirt in some fresh lemon juice, about 1 tbs, then stir.
Take your beautifully cooked salmon fillet and cut it into large chunks, now place the salmon chunks all over your pasta!
Serve hot with fresh parmesan, parsley, and lemon wedges if desired

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	511
Fat:	35 g
Carbohydrates:	24 g
Protein:	31 g
Cholesterol:	146 g
Sodium:	788 mg
Fiber:	5 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.