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Salmon in Cream Sauce over Pasta

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Rating: 5/5 5 stars
11 reviews

recipe is ready in under 30 minutes time: under 30 minutes

serves/makes:   4


recipe id: 25562
cook method: stovetop

Salmon in Cream Sauce over Pasta Recipe
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12 ounces fresh linguini or other thin pasta
1/2 cup butter
1 cup fresh or thawed frozen peas
1 cup heavy whipping cream
2 cups flaked cooked salmon
1 cup freshly grated Parmesan cheese
salt and pepper, to taste
1 dash nutmeg to taste
1/4 cup minced fresh parsley


Cook the pasta in 4 quarts boiling water (about 12 minutes for dried and 2 minutes for fresh).

Meanwhile, melt 2 tablespoons of the butter in a saute pan or skillet over medium heat. Add the peas and saute (about 3 minutes for fresh peas and 1 minute for thawed). Add the remaining 6 tablespoons butter and cream, reduce the heat to low, and cook, stirring occasionally, about 5 minutes Add the salmon, 1/2 cup of the Parmesan, salt, pepper, and nutmeg to taste. Simmer until the cheese melts and the salmon is heated through, about 2 minutes. The sauce should not boil.

Drain the pasta and place it in a heated bowl. Pour the sauce over the pasta, add the parsley, and gently toss to mix. Serve immediately. (The rest of the cheese may be used as a topping at serving time).


982 calories, 57 grams fat, 71 grams carbohydrates, 46 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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CDKitchen Reviewed

recipe rating
The sauce is very rich and buttery! I used fresh cooked salmon but you could use canned. Such an easy recipe - perfect for a quick weeknight meal but also good enough for guests. You could cut the calories if you wished by using half and half or milk and thickening it with cornstarch or flour, instead of the cream and butter.

Guest at

recipe rating
It was bland

Guest at

recipe rating
This was creamy and rich, yet somehow was a little on the bland side. So I jazzed up my serving a bit with some green Tabasco Sauce. The peas really added something, I thought.

Registered Member at

Member since: January 31, 2008
recipe rating
I used frozen salmon (thawed and cooked) but I think I'd use canned next time just for ease unless I had some leftover salmon or something.

Guest at

recipe rating
I used canned salmon and this turned out pretty good. The cream sauce was rich but good.

Registered Member at

Member since: March 15, 2008
recipe rating
Great way to use leftover salmon! We grilled more than we needed for a dinner party so I made this the next day.

Guest at

recipe rating
I loved this recipe! It was super easy to make, and quick. I was nervous because i had frozen salmon on the skin; even so, super easy. I cooked my salmon in a saute pan with plenty of oil, skin side down,flaked and de-boned it, then i tweaked the recipe just a bit and added fresh broccoli instead of peas. I also did not have any nutmeg in my pantry, i don't think this hurt the recipe at all.
I was so impressed i am looking up a new recipe on this website for a salmon chowder that looks great too!

Guest at

recipe rating
I used left over grilled salmon with this recipe and my six year old son absolutely devoured it! It was quick, and delicious. Perfection! Thank you.

Guest at

recipe rating
I tweaked this a bit to make it more diet friendly. I used olive oil spray to saute and then used 3 tb butter with fat free half and half for the cream sauce, and then thickened it with a little not-starch (low carb starch). It was pretty good!

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