Simple Salmon Cream Pasta
Restaurant-Quality at Home: Effortless Salmon Cream Pasta Recipe
Make the most of your delicious Norwegian salmon with this simple yet elegant cream pasta. This recipe, designed for two servings, uses a generous portion of salmon, perfect for using up that big Costco purchase. We’ll guide you through each step with clear instructions, adding context and tips to ensure a delightful cooking experience. Enjoy the rich, creamy sauce perfectly complementing the fresh salmon – a dish that elevates any meal.
Main Ingredients- Spaghetti pasta, 2 servings (approx. 160-200g)
- Fresh Norwegian salmon, 200g
- Onion, 1/2 medium
- Bacon, 4 slices
- Button mushrooms, 4 medium
- Fresh parsley, a little (for garnish, optional)
Cream Sauce Ingredients- Store-bought Carbonara spaghetti sauce, 2 servings (approx. 200-250g)
- Milk, 100ml
- Olive oil or melted butter, 2 Tbsp
- Salt, to taste
- Black pepper, to taste
- Store-bought Carbonara spaghetti sauce, 2 servings (approx. 200-250g)
- Milk, 100ml
- Olive oil or melted butter, 2 Tbsp
- Salt, to taste
- Black pepper, to taste
Cooking Instructions
Step 1
Salmon Preparation and Seasoning: Gently rinse the salmon under cold water, then pat it thoroughly dry with paper towels. Drizzle a little olive oil on both sides and season with salt and pepper. If you have fresh parsley, finely chop and sprinkle it over the salmon for added aroma (this is optional if you don’t have any).
Step 2
Cook the Pasta: Bring a large pot of water to a rolling boil. Add a pinch of salt and a splash of olive oil to the water. Once boiling, add the spaghetti and cook according to package directions, but aim for about 1 minute less than the recommended time to achieve an ‘al dente’ texture. Drain the pasta, toss with a little olive oil to prevent sticking, and set aside.
Step 3
Prepare Vegetables and Bacon: Finely dice the onion. Slice the button mushrooms and cut the bacon into bite-sized pieces.
Step 4
Sear the Salmon: Heat a tablespoon of olive oil or butter in a skillet over medium heat. Place the seasoned salmon fillets in the hot pan and sear for a few minutes on each side until golden brown and cooked through. Avoid flipping too often to prevent the delicate salmon from breaking apart. Once cooked, remove the salmon from the pan, let it cool slightly, then flake or cut it into bite-sized pieces. (Unfortunately, I forgot to take a photo of this step. The key is to get a nice sear on the outside while keeping the inside moist.)
Step 5
Sauté the Vegetables: In the same skillet (or a clean one with a little more oil/butter), sauté the diced onion over medium heat until it becomes translucent and soft. Add the sliced mushrooms and continue to cook until they soften and release their moisture. Season lightly with salt and pepper.
Step 6
Add Bacon: I like to add the bacon with the mushrooms, but you can also add it earlier or after the vegetables are sautéed if you prefer it crispier. Stir the bacon into the sautéed vegetables and cook until it’s nicely rendered.
Step 7
Combine Sauce and Salmon: Pour the store-bought carbonara sauce and 100ml of milk into the skillet with the vegetables and bacon. Stir well over low heat and bring to a gentle simmer. Once the sauce begins to thicken slightly, carefully add the cooked salmon pieces. Gently fold them into the sauce, being careful not to break up the delicate flakes of salmon.
Step 8
Toss Pasta with Sauce: Add the cooked spaghetti to the sauce in the skillet. Toss everything together gently for about 1 minute, allowing the pasta to absorb the rich sauce and become creamy. Turn off the heat once the pasta is well coated and heated through. (If the sauce seems too thick, you can add a tablespoon or two of pasta water to achieve your desired consistency.) Apologies, I didn’t manage to capture a final beauty shot!
Step 9
Serve: Plate your delicious salmon cream pasta attractively. Garnish with a sprinkle of fresh parsley or a grind of black pepper for a final flourish.
Step 10
Accompaniment: I paired this pasta with some fig sourdough bread (Kampagne) I made in a class a couple of days ago, along with some baguette I received as a gift. These breads were the perfect companions to the pasta!
