Salmon in Cream Sauce over Pasta
recipe at a glance
5 stars - 8 reviews
ready in: under 30 minutes
serves/makes: 4recipe id: 25562cook method: stovetop
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
ratings & reviews
|Nov 3, 2009 Valerie's Review
So rich, but SO delicious! We used fresh cooked and flaked salmon but you could use canned if you didn't have fresh available. We also added some fresh mushroom slices along with the peas. You could use lower fat milk or cream, or fat free half and half, thickened with cornstarch instead of the heavy cream (but there are plenty of other recipes that do that!). All the recipe needed was a dash of salt and white pepper and it was perfect. Very quick to make too.
Oct 30, 2013 gorgeousoutsideMember since: January 31, 2008
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.
Jun 27, 2013 Guest Foodie
I used canned salmon and this turned out pretty good. The cream sauce was rich but good.
May 21, 2013 jlc47Member since: March 15, 2008
Great way to use leftover salmon! We grilled more than we needed for a dinner party so I made this the next day.
Feb 17, 2013 Steph
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!
Feb 18, 2012 TysMom
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.
Sep 6, 2009 Guest Foodie
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!
Dec 31, 2003 Guest Foodie
Fantastic! THis is a restaurant quality recipe for sure.