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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Course: Main Course

Cuisine: Mediterranean

Keyword: salmon pasta

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 346kcal

Author: Lola Jay

Ingredients

Cream Sauce

1 tablespoon 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

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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 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.

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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