Pasta alla Salmone
If you’re a sucker for creamy pasta recipes that feel like they belong on a restaurant menu, but need them ready in 30 minutes or less, this Pasta alla Salmone is your new best friend. It’s a classic Italian pasta dish made with fresh salmon, high-protein broth, a little heavy cream, and just a whisper of lemon juice to keep things bright. Minimal effort, maximum elegance.
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Servings: 6
Calories: 346kcal
Ingredients
Cream Sauce
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 onion finely diced
- 3 garlic cloves crushed
- ¼ teaspoon red pepper flakes
- ¼ cup white wine
- 2 cup high-protein chicken stock or vegetable stock
- 1 cup heavy cream
- juice of ½ lemon
- ½ teaspoon salt or salt to taste
- ⅓ cup finely grated parmigiano reggiano
- ½ Boursin cheese
Pasta & Salmon
- 1 pound penne pasta
- 1 lb Salmon
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
Instructions
Cook Pasta
- Bring a large pot of salted water to a boil and cook penne until 4 minutes shy of al dente. Reserve 1 cup of pasta water, then drain the cooked pasta.1 pound penne pasta
Prepare Salmon
- Season fresh salmon with olive oil, black pepper, kosher salt, and garlic powder. Bake at 400°F for 12-15 minutes, or until the internal temperature reaches 145°F.1 lb Salmon, 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon garlic powder
Make the Base
- In a hot pan, heat extra virgin olive oil and butter and sauté finely chopped white onion over medium heat until translucent. Add fresh garlic and cook for 30 seconds.1 tablespoon extra virgin olive oil, 1 tablespoon butter, 1 onion, 3 garlic cloves crushed
Build the Sauce
- Deglaze with dry white wine, letting it reduce slightly. Add high-protein chicken or vegetable broth, lemon juice, and heavy cream. Simmer over medium-low heat for 2–3 minutes.¼ cup white wine, 2 cup high-protein chicken stock, juice of ½ lemon, 1 cup heavy cream
Finish the Sauce
- Lower the heat and add Boursin and freshly grated Parmigiano Reggiano. Season with a pinch of salt, red pepper flakes or salt to taste.⅓ cup finely grated parmigiano reggiano, ½ Boursin cheese, ½ teaspoon salt, ¼ teaspoon red pepper flakes
- Add pasta and cook uncovered for another 4 minutes until the sauce thickens.
Combine and Serve
- Flake in the salmon, toss until coated, and garnish with fresh basil, fresh dill, lemon zest, and black pepper. Serve immediately with extra cheese on top.
Video
Notes
Nutrition values are only estimates.
Storage & Reheating
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over medium-low heat with a splash of milk or broth. Avoid microwaving too long — it can dry out the salmon.Nutrition
Serving: 1.5cups | Calories: 346kcal | Carbohydrates: 4g | Protein: 20g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 369mg | Potassium: 521mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 741IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 1mg
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