Salmon Pasta in a Creamy Dill Sauce #dinner #seafood

Salmon Pasta in a Creamy Dill Sauce #dinner #seafood

This Salmon Pasta couldn't simpler to make! Presented with a Creamy Dill Sauce, snappy night out meals have never been so delectable! At the point when I state the flavors in this dish are a marriage made in paradise, I really would not joke about this. That perfect smooth sauce with pieces of rich salmon is simply amazing. Even better, similar to I said it couldn't be simpler to make!

The legend fixing in this dish is the salmon, so normally you need to draw out the best in it. Numerous comparable plans to this really poach the salmon in the sauce, or shakers it before browning.

Actually I feel the most ideal approach to cook salmon, not just with regards to this velvety pasta yet when all is said in done, is to sauté it. For this salmon pasta, I decide on utilizing salmon without skin.

Also Try Our Recipe : Creamy Peppercorn Sauce

Salmon Pasta in a Creamy Dill Sauce #dinner #seafood

Ingredients :

  • 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


  1. Generously season all sides of your salmon with salt and pepper.
  2. 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. Fry the 2 other sides of the salmon then place to one side and rest.
  3. Cook your pasta until al dente, reserving a cup of starchy pasta water. Drain when needed.
  4. 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.
  5. 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.
  6. 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.
  7. Shred your salmon or cut to bite sized chunks then add to your sauce. Use your pasta water to thin out as necessary. 
  8. Combine with your pasta then serve with an extra sprinkle of parsley and a good grating of parmesan. 

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