Creamy salmon pasta

Creamy salmon pasta is an easy dish perfect for a weekday. This pasta recipe is quick to prepare and full of vegetables and fresh fish.

Ingredients

Pasta - I always use fusilli whenever i make this recipe. Because of the ridges, more sauce sticks to the pasta!

Tagliatelle is also a great option! This is a somewhat firmer pasta which goes well with the soft fish. Because the ribbons are a bit wider, this is also an easy pasta to make yourself.

Farfalla is also delicious. Children often like butterfly pasta as well.

If you use whole wheat pasta you also get some extra fiber which makes this dish even healthier!

Salmon - fresh baked salmon is best when you make this pasta with salmon but you can also use tinnen or leftover salmon.

Cream - adding heavy cream gives a wonderful creamy sauce. That, like the mild flavor of the zucchini, goes very well with the salmon.

You can also replace the heavy cream with a vegetable cream for a lactose free sauce.

How to make this creamy salmon pasta recipe

In a large saucepan, bring water to a boil and cook the pasta al dente. It is important not to overcook the pasta because you will heat it in the sauce later.

Heat the oil in a frying pan and fry the salmon for about 5 minutes on each side. Remove the fish from the pan and keep it aside for a while. How long to cook the salmon depends on its thickness so always check that it is fully cooked before continuing with the recipe.

Chop an onion and cut the zucchini into small pieces. Fry the onion in the remaining until softened.

Add the zucchini and fry it for a while. When the vegetables are almost cooked add the cream, cheese, spices, and lemon juice.

Add the pasta and the chopped salmon to the cream sauce and stir well. Warm through thoroughly.

Divide the pasta among the plates and grate some more cheese.

Equipment

To make this recipe, you will need a frying pan or large skillet, a colander, and a large pan.

Storage

Pasta with salmon is best when served immediately, but you could keep it in the refrigerator for a day.

Unfortunately, it is less suitable for freezing.

Reheating is best in a pan on the stove or in the microwave. If necessary, add a little more cream or water if the sauce has become too thick.

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