Why You'll Love It
- - The sauce clings lovingly to each strand of pasta
- - Fresh mixed greens add a crisp, bright bite
- - Salmon provides heart‑healthy omega‑3s
- - Quick enough for weeknight dinner yet special enough for guests
*"This dish feels like a warm hug on a cold night,"*
Essential Ingredient Guide
- Salmon fillet: Choose wild‑caught salmon for richer flavor; pat dry before searing to get a golden crust.
- Heavy cream: Full‑fat cream gives the sauce its silkiness; warm it gently before adding to avoid curdling.
- Mixed greens: A blend of baby spinach, arugula, and peppery watercress adds texture and a subtle pepper note.
- Lemon zest: A pinch of zest brightens the sauce and balances the richness of the cream.
- Parmesan cheese: Grated fine, it melts into the sauce, adding depth without overpowering the salmon.
- Fresh dill: A few sprigs folded in at the end lend an herbaceous aroma that echoes the sea.
Complete Cooking Process
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Ingredient Readiness:
Trim salmon, cut into bite‑size pieces, and season lightly. Grate cheese, zest lemon, and wash greens.
-
Flavor Development:
Sear salmon until a caramelized crust forms, then deglaze the pan with a splash of white wine.
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Texture Control:
Cook pasta al dente, then toss with the sauce so the noodles stay firm yet coated.
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Finishing Touches:
Stir in greens just before serving, allowing them to wilt slightly while retaining crunch.
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Serving Timing:
Plate while the sauce is still glossy; garnish with dill and a drizzle of extra‑virgin olive oil.
- Use a hot pan for searing; it locks in moisture.
- Add cream off the heat to keep it smooth.
- Reserve a cup of pasta water for a silkier sauce if needed.
- Taste and adjust seasoning after the greens soften.
Pro Tips
Well, these little adjustments make a world of difference. I remember once forgetting the pasta water, and the sauce clung a bit too tightly—so now I always keep it on standby. Also, a quick squeeze of lemon right before serving lifts everything, giving that clean finish that makes the dish sing.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Don’t over‑cook the salmon; it should stay moist.
- Add greens at the end to keep their color vibrant.
- Season the sauce gradually; you can always add more.
Frequently Asked Questions
→ Can I use frozen salmon?
Yes, thaw it completely and pat dry; the texture will be just as tender.
→ What pasta shape works best?
Fettuccine or linguine hold the sauce well; any long, flat noodle is a good choice.
→ Can I make this vegan?
Swap salmon for smoked tofu and use coconut cream; the flavor profile remains rich.
→ How do I avoid a gritty sauce?
Whisk the cream gently over low heat and never let it boil; this keeps it smooth.
→ Is it okay to add wine?
A splash of dry white wine deglazes the pan and adds subtle depth without overpowering.
→ What side dish pairs well?
A light cucumber salad or crusty garlic bread balances the richness nicely.
Chef's Tips
If you prefer a brighter flavor, squeeze a little fresh lemon juice just before plating.,For a milder version, use low‑fat cream but expect a lighter sauce.,Feel free to add a pinch of red pepper flakes for subtle heat.
Nutrition Facts
per serving
540
Calories
30g
Protein
45g
Carbs
28g
Fat
Taste Profile
Rich, buttery with fresh, bright notes
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Adjust cooking time for tofu – press well first and sear lightly.
Adds a subtle coconut note; you may need a little extra thickener.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add a pinch of red pepper flakes and a drizzle of sriracha for a gentle kick.
Mediterranean Style
Incorporate sun‑dried tomatoes, Kalamata olives, and feta for a briny twist.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overcooking the salmon, resulting in dry flakes.
- Adding the greens too early, causing them to wilt completely.
- Letting the cream boil, which can cause curdling.
Meal Prep & Storage
Make Ahead Tips
You can trim and cube the salmon up to 24 hours ahead, storing it in an airtight container with a drizzle of olive oil.
Leftover Ideas
Reheat gently in a skillet over low heat, adding a splash of milk or broth to revive the sauce.
Perfect Pairings
Serve this with...
Cooking Timeline
Gather and prep all ingredients; cube salmon, zest lemon, grate cheese.
Sear salmon in hot skillet until golden; set aside.
Sauté garlic, deglaze with broth, and add cream to form sauce.
Cook pasta, reserve water, combine with sauce and salmon.
Fold in greens, season, and plate while still glossy.
Creamy Salmon Pasta with Mixed Greens
A silky, buttery pasta tossed with tender salmon and bright mixed greens, creating a comforting dinner that feels both elegant and down‑to‑earth.
Timing
Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
Recipe Details
Ingredients
Main Ingredients
- 01 1 lb salmon fillet, cut into 1‑inch cubes
- 02 12 oz fettuccine pasta
- 03 2 cups mixed greens (baby spinach, arugula, watercress)
- 04 1 cup heavy cream
- 05 2 tbsp unsalted butter
- 06 1/2 cup grated Parmesan cheese
- 07 1 tsp lemon zest
- 08 2 tbsp fresh dill, chopped
For the Sauce
- 01 1/2 cup low‑sodium chicken broth
- 02 1 garlic clove, minced
- 03 Salt and freshly cracked black pepper to taste
- 04 Olive oil for searing
Instructions
Bring a large pot of salted water to a boil; cook the fettuccine until al dente, then reserve 1 cup of pasta water and drain.
In a skillet over medium‑high heat, add a drizzle of olive oil and butter; once sizzling, add the salmon cubes, searing until lightly golden, about 3‑4 minutes.
Remove salmon and set aside; in the same pan, add minced garlic, sauté until fragrant, then pour in the chicken broth and deglaze, scraping up any browned bits.
Reduce heat to low, stir in the heavy cream, lemon zest, and Parmesan; let it simmer gently, stirring until the sauce thickens.
Return the salmon to the pan, toss with the cooked pasta, and add the reserved pasta water a little at a time until the sauce reaches a silky finish.
Fold in the mixed greens and fresh dill; season with salt and pepper, then serve immediately, garnished with extra Parmesan if desired.
Notes & Tips
- 1 If you prefer a brighter flavor, squeeze a little fresh lemon juice just before plating.
- 2 For a milder version, use low‑fat cream but expect a lighter sauce.
- 3 Feel free to add a pinch of red pepper flakes for subtle heat.
Tools You'll Need
-
Large pot
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Colander
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Skillet or sauté pan
-
Wooden spoon
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Measuring cups and spoons
-
Grater
Must-Know Tips
- Don't overcrowd the pan, Cook in batches if needed to keep salmon crisp.
- Let the salmon rest briefly after searing, Allows juices to redistribute.
- Taste as you go, Adjust seasoning with salt, pepper, and lemon.
Professional Secrets
- Room temperature salmon ensures even cooking and prevents a rubbery texture.
- Low simmer for the cream prevents curdling and yields a velvety sauce.
- Deglazing with broth captures all the caramelized flavors left in the pan.
Recipe by
Sofia Marin“Dinner is where stories are shared and flavors shine. I craft comforting recipes perfect for family nights.” 🍷🍲
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