Creamy Salmon Pasta
A quick and satisfying pasta dish featuring tender salmon in a rich, creamy sauce, perfect for busy weeknights.
Equipment
- Large Pot
- Large Skillet
Ingredients
- 1 lb. fresh salmon
- 8 oz. uncooked penne pasta
- 3 Tbsp. butter
- 1 medium onion diced
- 8 oz. heavy cream
- ¾ cup grated Parmigiano Reggiano cheese
- ¼ cup chopped fresh parsley
- ½ tsp. sea salt adjust to taste
- ¼ tsp. freshly ground black pepper adjust to taste
Instructions
- Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente.
- While the pasta cooks, melt butter in a large skillet over medium heat. Add the diced onion and sauté for 4 to 5 minutes until soft and translucent.
- Add the salmon fillet to the skillet and cook for 5 to 7 minutes, breaking it into flakes as it cooks.
- Once the salmon is cooked through, pour in the heavy cream, adding salt and pepper. Stir gently and turn off the heat.
- Drain the pasta and add it to the skillet with the salmon and cream mixture. Sprinkle the grated Parmigiano Reggiano over the pasta and toss to combine.
- Stir in the chopped parsley and serve hot, garnished with additional cheese and parsley if desired.
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Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently to maintain creaminess.