pasta al salmone e panna
Discover the ultimate Pasta al Salmone e Panna recipe—creamy, comforting, and ready in 30 minutes. Your new favorite Italian dish awaits
Ingredients
- 300 g 10.5 oz pasta – Tagliatelle or fettuccine works best, but feel free to use your favorite pasta shape.
- 200 g 7 oz fresh salmon fillet – Skinless and cut into bite-sized pieces for even cooking.
- 1 cup heavy cream – The base of that luscious velvety sauce.
- 2 cloves garlic – Minced for a subtle aromatic kick.
- 1 small onion – Finely chopped to add depth of flavor.
- 2 tbsp olive oil – For sautéing the salmon and aromatics.
- ½ cup grated Parmesan cheese – Adds a rich nutty flavor to the sauce.
- Salt and black pepper – To taste for seasoning.
- Fresh herbs – Dill or parsley finely chopped, for a bright, fresh finish.
- Lemon zest – Optional but highly recommended for a zesty twist.
Pro Tip:
- If you’re feeling adventurous you can swap fresh salmon for smoked salmon for a deeper, smokier flavor. And don’t forget to reserve a bit of pasta water—it’s the secret to achieving the perfect creamy consistency!
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add your pasta (tagliatelle or fettuccine works best) and cook until al dente, following the package instructions.
- Before draining, reserve ½ cup of the starchy pasta water—it’s the secret to a silky, well-coated sauce.
Step 2: Sauté the Salmon
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the salmon pieces, season lightly with salt and pepper, and cook for 2-3 minutes until just opaque and flaky.
- Remove the salmon from the skillet and set it aside.
Step 3: Build the Creamy Sauce
- In the same skillet, add another tablespoon of olive oil and toss in the chopped onion and minced garlic. Sauté for 2-3 minutes until soft and fragrant.
- Add the heavy cream to the skillet and let it simmer on low heat for 2-3 minutes, stirring occasionally, until it thickens slightly.
- Stir in the grated Parmesan cheese until the sauce is smooth and velvety.
Step 4: Combine Everything
- Add the cooked pasta and salmon to the skillet, tossing gently to coat everything in that luscious cream sauce.
- If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
Step 5: Add the Final Touches
- Generously sprinkle fresh herbs like dill or parsley over the dish for a vibrant burst of color and a fresh, aromatic finish.
- Add a touch of lemon zest for a zesty twist that balances the richness of the cream.
Step 6: Serve and Enjoy
- Plate your pasta immediately while it’s hot, and garnish with an extra sprinkle of Parmesan or herbs if desired.
- Pair it with a crisp white wine or a side of garlic bread for the ultimate dining experience.
Pro Tip:
- For an extra touch of elegance, serve your Pasta al Salmone e Panna in warm bowls and top with a drizzle of olive oil or a few capers for a briny kick
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
| Calories | 550 kcal |
| Fat | 28g |
| Saturated Fat | 12g |
| Protein | 30g |
| Carbohydrates | 45g |
| Fiber | 2g |
| Sugar | 3g |
| Cholesterol | 95mg |
| Sodium | 350mg |