Salmon Pasta in Honey-Mustard Cream Sauce with Dill

This pasta brings together succulent salmon, a velvety cream sauce with cream cheese, and refreshing notes of dill and lemon. A gentle sweetness from honey and the lively bite of mustard give the flavor more depth and brightness, while the dish comes together in just a little over half an hour.

Ingredients

• Pasta (tagliatelle or fettuccine) — 8.8 oz | 250 g
• Salmon (skinless fillet) — 1.1 lb | 500 g
• Parsley — 2 bunches
• Dill — 2 bunches
• Garlic — 2 cloves
• Lemon — 1/2, juiced
• Cooking cream, reduced-fat — 3/4 cup | 200 ml
• Cream cheese — 6.2 oz | 175 g
• Mustard — 1 tsp
• Honey — 1 tsp
• Olive oil — 2 tbsp
• Salt, black pepper, rosemary — to taste

Step-by-step recipe

1. Cook the pasta in plenty of salted water until al dente. Drain, rinse under cold water, and let drain well.
2. Heat the olive oil in a skillet over medium heat. Gently sauté the finely chopped parsley and garlic for 30 to 40 seconds, just until fragrant.
3. Add the salmon, cut into 3/4-inch | 2 cm cubes, and cook for 3 to 4 minutes until done, turning carefully. Transfer the salmon to a plate.
4. In the same skillet, add the finely chopped dill, pour in the juice of half a lemon, and warm for 30 seconds.
5. Pour in the cream, add the cream cheese, and stir until smooth and free of lumps.
6. Season with salt, pepper, and rosemary. Stir in the mustard and honey.
7. Add the pasta and warm for 1 to 2 minutes so it absorbs the sauce. Return the salmon and fold together gently.
8. Remove from the heat and serve immediately.

Nutritional value per serving

Calories	≈ 760 kcal
Protein	≈ 35 g
Fat	≈ 40 g
Carbohydrates	≈ 51 g
Fiber	≈ 2 g
Sugars	≈ 4 g
Sodium	≈ 700 mg

Tips and variations

• Mustard: use Dijon for a softer, more elegant tang, or whole-grain mustard for texture.
• Cream cheese: mascarpone or a mild plain spreadable cheese also works well.
• Sauce texture: if it becomes too thick, loosen it with a little pasta water.
• To keep the salmon from drying out: cook over medium heat and remove it as soon as the cubes turn opaque and flake easily with a fork.
• Extras: lemon zest, capers, or a handful of baby spinach stirred into the sauce at the end all fit beautifully.

FAQ

Should I rinse the pasta with cold water?

In this recipe, the pasta is rinsed to stop the cooking and keep it from sticking before it is warmed in the sauce. If you prefer not to rinse, transfer the pasta straight from the pot into the sauce and add a little reserved pasta water.

What can I use instead of cream to make the dish lighter?

Use 10% cream or a 50/50 mix of milk and cream. You can also replace part of the cream with broth and keep the cream cheese for body.

Can I use frozen salmon?

Yes. Thaw the fillet completely in the refrigerator, pat it dry with paper towels, and cook according to the recipe. Excess moisture prevents browning, so drying it well matters.