Description

This delicious Salmon Pasta with Mixed Greens is a creamy, flavorful dish combining tender bites of seared salmon with fresh greens and a luscious white wine cream sauce. Perfect for a quick weeknight dinner or a special gathering, the recipe features tagliatelle pasta tossed in a savory blend of garlic, shallots, and lemon zest, topped with fresh parsley for a vibrant finish.

Ingredients

Scale

Pasta

½ kg (1 lb) pasta such as tagliatelle, fettuccine, or linguine

Salmon and Sauce

1 shallot, chopped
1 clove garlic, minced
1 tbsp butter
200 g (7 oz) salmon fillet, skin removed
125 ml (½ cup) dry white wine
250 ml (1 cup) double/heavy cream
80 g (2 cups) mixed greens such as spinach, arugula, watercress
½ lemon, zest and 1 tbsp juice
¼ tsp salt, or to taste
1 tbsp fresh parsley, chopped
1 tbsp olive oil
Salt and pepper, to season

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Instructions

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve some pasta water before draining.
Prepare the Salmon: While the pasta cooks, remove the skin from the salmon fillet and check for bones, removing any found. Cut the salmon into bite-sized pieces and season with salt and pepper.
Sear the Salmon: Heat 1 tbsp butter in a large frying pan over medium-high heat. Sear the salmon pieces on all sides until cooked through, about 2-3 minutes. Remove the salmon and set aside on a plate.
Sauté Aromatics: In the same pan, add 1 tbsp olive oil. Add chopped shallots and minced garlic and sauté over low heat for 1-2 minutes until fragrant.
Add Wine and Reduce: Turn the heat to medium and pour in the dry white wine. Let it simmer and reduce for 5-7 minutes until slightly thickened.
Make the Sauce: Add the heavy cream, mixed greens, salt, lemon zest, and lemon juice to the pan. Stir gently to combine and wilt the greens slightly.
Combine Pasta and Sauce: Add the drained pasta to the sauce, tossing to coat evenly. If necessary, add reserved pasta water a little at a time to loosen the sauce and add creaminess.
Finish and Serve: Top the pasta with the seared salmon pieces and sprinkle with fresh chopped parsley. Serve immediately.

Notes

Reserve some pasta water before draining to add to the sauce for extra flavor and creaminess.
Use a large skillet or frying pan over medium-high heat when searing salmon to get a nice crust quickly without overcooking.
Long, sturdy pasta shapes like tagliatelle work best to hold the creamy sauce well.
Use a dry white wine such as pinot grigio, sauvignon blanc, or chardonnay; avoid sweet wines as they will alter the sauce flavor.

Nutrition

Serving Size: 1 serving (approx. 1 cup pasta with salmon and sauce)
Calories: 520 kcal
Sugar: 2 g
Sodium: 320 mg
Fat: 25 g
Saturated Fat: 14 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 85 mg