Salmon Pasta in a Creamy Dill Sauce
This Salmon Pasta couldn't easier to make! Served with a Creamy Dill Sauce, quick date night dinners have never been so delicious!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 2 Salmon Fillets (skinned & deboned)
- 7oz / 200g Spaghetti (or long cut pasta of choice)
- 3/4 cup / 180ml Heavy Cream
- 1/3 cup / 80ml White Wine
- 2 sprigs of Fresh Dill
- 1 tsp Fresh Dill, finely diced
- 1 heaped tbsp Fresh Parsley, finely diced + extra for serving
- 2 small Shallots, finely diced
- 2 cloves Garlic, finely diced
- 1 tbsp Unsalted Butter
- small pinch of Chilli Flakes (optional)
- Lemon Juice, to taste
- Parmesan, to serve
- Salt & Black Pepper, to taste
- Olive Oil for frying
Generously season all sides of your salmon with salt and pepper.
Fry over medium-high heat in a small drizzle of olive oil. Once golden on one side, flip over and place a sprig of dill on top of each fillet. Melt butter into the pan and baste the salmon (see video). Fry the 2 other sides of the salmon then place to one side and rest.
Cook your pasta until al dente, reserving a cup of starchy pasta water. Drain when needed.
Lower to medium heat and fry your shallots in the leftover browned butter until softened, then fry your garlic for a further minute or so.
Pour in your wine, deglazing the pan as necessary. Leave to simmer for a minutes to reduce, then stir in your cream. It's important to reduce the wine so it burns off the alcohol and doesn't end up too bitter.
Add your dill, parsley, small pinch of chilli flakes (optional) and a small squeeze of lemon juice to taste (careful, you won't need much). Season with salt and pepper.
Shred your salmon or cut to bite sized chunks then add to your sauce. Use your pasta water to thin out as necessary.
Combine with your pasta then serve with an extra sprinkle of parsley and a good grating of parmesan.
Tips for the best Salmon Pasta and Creamy Dill Sauce:
a) Pan Frying Salmon - Try to use a non-stick pan. Ensure the salmon is at room temp before frying so it cooks evenly and doesn't dry out. Don't worry about getting it completely cooked throughout, it'll finish cooking when resting and adding back into the pan. It's mostly important to get that golden crust.
b) Lemon Juice - The white wine will add a good amount of acidity to balance out the richness of the cream, so don't go squeezing an entire lemon in as well, the dish will end up too sour. I find around 1 tsp works well, but work to preference.
c) Chilli Flakes sub - A tiny amount of heat works nicely with the dish, again to balance out the richness. If you don't have chilli flakes, cayenne pepper works well. Either way, only a tiny amount is needed. If you don't like spice then leave it out all together, will still taste great.
d) Browned Butter - You want to cook down the butter until it turns a dark brown colour, so if you haven't achieved this by the time you remove the salmon, then spend a few minutes cooking it out until it browns. Browned butter adds a gorgeous sweet nutty flavour to the sauce.
e) Calories - Based on using 1 tsp olive oil for frying and 1 tbsp parmesan per serving.
Calories: 749kcal | Carbohydrates: 38.77g | Protein: 35.6g | Fat: 47.17g | Saturated Fat: 25.244g | Polyunsaturated Fat: 3.033g | Monounsaturated Fat: 14.574g | Trans Fat: 0.087g | Cholesterol: 191mg | Sodium: 385mg | Potassium: 692mg | Fiber: 2.5g | Sugar: 4.56g | Vitamin A: 3850IU | Vitamin C: 10.7mg | Calcium: 150mg | Iron: 2.5mg