Description

Welcome to a delicious and easy-to-make recipe for Salmon Pasta with Mixed Greens. This recipe combines the rich flavors of salmon and a creamy white wine sauce with the added freshness of spinach, arugula, and watercress. It’s a delightful European-inspired dish that’s sure to impress your family and friends. Whether you’re looking for a hearty weeknight meal or something special for a dinner party, this salmon pasta will quickly become a go-to favorite.

Ingredients

Scale

½ kg (1 lb) pasta (tagliatelle, fettuccine, or linguine)
1 shallot, chopped
1 clove garlic, minced
1 tbsp butter
200g (7 oz) salmon fillet, skin removed
125 ml (½ cup) dry white wine
250 ml (1 cup) double/heavy cream
80g (2 cups) mixed greens (spinach, arugula, watercress)
½ lemon (zest and 1 tbsp juice)
¼ tsp salt (or to taste)
1 tbsp fresh parsley, chopped

Optional Substitutions:

For a gluten-free option, substitute the pasta with gluten-free pasta.
Use coconut cream instead of heavy cream for a dairy-free alternative.
Replace the salmon with tofu or tempeh for a vegetarian version.

Instructions

Step 1: Cooking the Pasta

Begin by cooking the pasta in a large pot of salted boiling water according to the package instructions. Once the pasta is al dente, drain and set aside.

Step 2: Preparing the Salmon

Remove the skin from the salmon fillet, checking for any bones. Cut the salmon into bite-sized pieces, season with salt and pepper, and sear on all sides in 1 tablespoon of butter. This process should take about 2-3 minutes. Once cooked, set the salmon aside.

Step 3: Making the White Wine Sauce

In the same pan, add 1 tablespoon of olive oil and sauté the chopped shallots and minced garlic over low heat for 1-2 minutes. Turn up the heat to medium, add the dry white wine, and let it reduce for about 5-7 minutes. This reduction enhances the flavor of the sauce.

Step 4: Creating the Cream Sauce

Once the wine has reduced, stir in the heavy cream, followed by the mixed greens. Season with salt, lemon zest, and lemon juice, and let the sauce simmer for a few minutes until the greens wilt.

Step 5: Combining Everything

Add the drained pasta to the sauce and toss until everything is well combined. Gently fold in the seared salmon and sprinkle with fresh parsley before serving.

Notes

Freshness Matters: Always use fresh salmon for the best flavor. Frozen salmon can be used, but ensure it’s fully thawed and patted dry before cooking.
Cook Pasta Al Dente: The pasta should be firm to the bite. Overcooking will result in a mushy texture that won’t hold up well with the creamy sauce.
Add Greens Last: Mix in the greens at the very end to prevent them from overcooking and losing their vibrant color and texture.