Salmon cream pasta

Home Recipes Salmon cream pasta

Here is a recipe for a tasty salmon cream pasta, that is surprisingly not too heavy. Normally the recipe calls for whipping or heavy cream, but milk can be substituted instead for a less heavy cream sauce. This recipe is pretty simple and makes a delightful dish for two (or three). Next time, I would add more spinach and fresh chopped parsley, and maybe throw in some pine nuts.


  • 8 oz salmon fillets
  • 8 oz pasta, fettuccine
  • 5 oz baby spinach
  • 1/2 onion, sliced
  • 1 tbsp Parmesan cheese
  • 3/4 cup milk
  • 1 tbsp minced parsley
  • 2 oz cooking wine
  • 1 tbsp butter
  • 1/2 tsp olive oil
  • salt and pepper


  1. Boil pasta al dente.
  2. Heat a large pan with olive oil and butter
  3. Add the salmon. Break apart the meat as you cook the salmon. Add the sliced onions and cook for a few minutes.
  4. Add sake and spinach to the pan. Stir for a few minutes.
  5. Add the milk and half a cup of water. Stir.
  6. Add Parmesan cheese. Sprinkle salt and pepper, to taste.
  7. Stir in parsley.
  8. Combine the creamy salmon with the cooked pasta and serve.

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