Description
This Salmon Pasta with Mixed Greens is a creamy, flavorful dish combining tender seared salmon, al dente pasta, and a luscious white wine and cream sauce infused with fresh lemon and leafy greens. Perfect for an easy yet elegant dinner, this recipe balances light, fresh ingredients with rich textures for a satisfying meal.
Ingredients
Scale
Pasta
- ½ kg/1 lbs pasta such as tagliatelle, fettuccine or linguine
Salmon
- 200g/7oz salmon fillet, skin removed
- 1 tbsp butter
- Salt and pepper to taste
Sauce
- 1 shallot, chopped
- 1 clove garlic, minced
- 1 tbsp olive oil
- 125ml/½ cup dry white wine
- 250ml/1 cup double/heavy cream
- 80g/2 cups mixed greens such as spinach, arugula, watercress
- ½ lemon, zest and 1 tbsp juice
- ¼ tsp salt or to taste
- 1 tbsp fresh parsley, chopped
Instructions
- Cook Pasta: Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Reserve some pasta water before draining.
- Prepare Salmon: Remove skin from salmon fillet and check for any residual bones. Cut into bite-sized pieces and season with salt and pepper.
- Sear Salmon: Heat 1 tablespoon butter in a large frying pan over medium-high heat. Sear the salmon pieces on all sides until fully cooked, about 2-3 minutes. Remove salmon to a separate plate.
- Sauté Aromatics: In the same pan, add 1 tablespoon olive oil, then add chopped shallots and minced garlic. Sauté over low heat for 1-2 minutes until fragrant.
- Deglaze and Reduce: Turn heat to medium, pour in dry white wine, and let it reduce for 5-7 minutes until slightly thickened and aromatic.
- Add Cream and Greens: Add heavy cream, mixed greens, salt, lemon zest, and lemon juice to the pan. Stir to combine and allow greens to wilt slightly.
- Combine Pasta and Sauce: Add the drained pasta to the sauce. Toss thoroughly to coat, adding reserved pasta water if needed to loosen the sauce and enhance creaminess.
- Serve: Plate the pasta topped with seared salmon pieces and sprinkle with chopped fresh parsley. Serve immediately.
Notes
- Reserve some pasta water before draining; it adds flavour and creaminess to the sauce.
- Sear the salmon in a large skillet or frying pan over medium-high to high heat for best results.
- This sauce pairs well with long, sturdy pasta shapes like tagliatelle to hold the sauce effectively.
- Use dry white wines such as pinot grigio, sauvignon blanc, or chardonnay; avoid sweet wines to keep the sauce balanced.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
