Tender pasta with succulent salmon and sweet leek in a silky cream sauce makes the kind of supper that feels quietly luxurious. A bright note of lemon and a pinch of black pepper lift the richness, while everything comes together in one skillet with very little fuss.
Ingredients
- Spaghetti or short pasta — 200g (7 oz)
- Salmon fillet, skin removed — 250g (9 oz)
- Leek, white part only — 1
- Heavy cream, 20–22% fat — 200ml (3/4 cup + 1 tbsp)
- Dry white wine, optional — 50ml (3 1/3 tbsp)
- Garlic — 1 clove
- Lemon, zest and juice — 1/2
- Olive oil — 1 tbsp
- Butter — 20g (3/4 oz)
- Salt — 1/2 tsp
- Ground black pepper — 1/4 tsp
- Pasta cooking water — 100ml (1/2 cup)
- Fresh parsley — 10g (1/4 oz)
- Parmesan, for serving — 30g (1 oz)
Step-by-Step Recipe
- Prepare the ingredients: slice the leek into thin half-moons and rinse well in cold water, cut the salmon into 2 cm pieces, finely chop the garlic, and zest the lemon before squeezing out 1–2 tsp of juice.
- Cook the pasta in a large pot of well-salted water until al dente, following the package instructions. Reserve 100ml (1/2 cup) of the cooking water, then drain the pasta.
- Heat the olive oil in a skillet. Quickly sear the salmon pieces for 1–2 minutes until lightly golden, season with a pinch of salt, and transfer to a plate.
- In the same skillet, melt the butter, add the leek, and cook for 4–5 minutes until softened. Add the garlic and cook for another 30 seconds, just until fragrant.
- Pour in the wine and let it reduce over medium heat for 1–2 minutes, until almost evaporated. If you’re skipping the wine, move on to the next step.
- Add the cream and 100ml (1/2 cup) of pasta water, season with pepper, and simmer for 2 minutes until slightly thickened.
- Return the salmon to the skillet, add the lemon zest and juice, and gently stir to combine.
- Toss in the pasta and warm through for 30–60 seconds. Taste and adjust with more salt, pepper, or a splash more pasta water for a satin-smooth sauce.
- Serve immediately, finished with grated Parmesan and chopped parsley.
Nutritional Value per Serving
| Nutrient | Per serving |
|---|---|
| Calories | 995 kcal |
| Protein | 45 g |
| Fat | 47 g |
| Carbohydrates | 70 g |
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Tips and Variations
- Without cream: replace it with 150ml (2/3 cup) milk plus 50ml (3 tbsp + 1 tsp) sour cream, or use light cream with 1 tsp cornstarch.
- Without alcohol: replace the wine with 1 tsp lemon juice and 30ml (2 tbsp) water or fish stock.
- Different fish: trout, delicate smoked salmon (add it at the very end), or shrimp all work well.
- Herbs and seasoning: finish the sauce with dill, basil, a pinch of chili flakes, or lemon pepper.
- Pasta shapes: tagliatelle, fettuccine, penne, or fusilli all hold the sauce beautifully.
What to Serve It With
- A crisp green salad with lemon vinaigrette.
- Roasted vegetables: broccoli, asparagus, or cauliflower.
- A glass of dry white wine such as Sauvignon Blanc or Pinot Grigio.
Storage and Reheating
- Refrigerator: up to 2 days in an airtight container.
- Reheating: warm gently in a skillet over low heat with a splash of water or cream; avoid prolonged simmering so the salmon stays tender.
- Freezing: not recommended because cream sauces can lose their texture when thawed.
FAQ
- Can I use frozen salmon? Yes. Thaw it fully in the refrigerator, pat it dry with paper towels, and cook as directed.
- What if the sauce is too thick? Add the pasta water little by little, stirring until it reaches the texture you want.
- Can I make it without leek? Use sweet onion or shallot instead, reducing the amount by 20–30% because the flavor is more pronounced.
- How do I avoid overcooking the salmon? Sear it briefly until just underdone, then let it finish gently in the sauce — the residual heat will do the rest.