Pasta With Salmon Pink Sauce Recipes

SALMON PASTA IN CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain.
• While spaghetti is cooking, season salmon with salt and pepper. Heat 2 tablespoons butter and olive oil in a skillet over medium heat and cook salmon until opaque on all sides, about 5 minutes. Transfer to a plate.
• Melt remaining 1 tablespoon butter in the same skillet and cook onion until soft and translucent, about 5 minutes. Add garlic and cook for 20 seconds. Pour in wine and allow to evaporate. Pour in heavy cream and cook for 2 minutes. Stir in tomato paste and cook until sauce has desired consistency, 3 to 5 minutes. Add salmon to the skillet and heat in the sauce.
• Season salmon sauce with salt and pepper and serve with spaghetti.

CREAMY SALMON PASTA RECIPE

Steps:

• Cook the pasta according to directions, drain, and set aside.
• Season the salmon filets with salt and pepper and set aside.
• Cook the salmon filets with 1 Tbsp of the oil over medium heat for about 4-6 minutes on each side (or until it feels firm to the touch and is fully cooked).
• While the salmon is cooking, whisk together the almond milk, garlic powder, and salt/pepper (to taste) in a mixing bowl until smooth.
• Heat the olive oil in a sauce pan over medium-high heat.
• Add in the almond flour and whisk to create a paste.
• Add in the almond milk mixture and whisk, bringing to a simmer.
• Continue to simmer and whisk continously for about 7-10 minutes as the sauce heats up, reduces, and thickens.
• Remove from heat and let the sauce sit for about 3 minutes.
• Add in the pasta and stir, coating it evenly in the creamy sauce.
• Cut the salmon into small pieces and lightly mix it into the pasta and sauce.
• Serve and enjoy!

CANNED SALMON PASTA RECIPE

Steps:

• ⭐️Cook the pasta. In a large pot, bring water to a boil. Once water is boiling add fettuccine noodles and cook per box instructions.
• ⭐️Make the sauce. In a medium-sized baking skillet, melt butter with garlic. Cook for 1 minute, then add evaporated milk. Bring to a simmer. Whisk in cheese, salt, and pepper. Continue to simmer until pasta is done.
• ⭐️Add the vegetables and salmon. Add mushrooms and peas, toss with fettuccine, then gently stir in salmon.
• Serve. Serve immediately topped with fresh parmesan cheese and parsley if desired.

SALMON PASTA SALAD

Steps:

• In a large bowl, toss the pasta, salmon, tomatoes, cucumber and onion. For dressing, combine the oil, lemon or lime juice, dill, garlic, salt and pepper; mix well. Pour over pasta. Cover and chill. Serve over lettuce.

SALMON PASTA IN LEMON GARLIC CREAM SAUCE

Steps:

• Preheat oven to 400 degrees F. Cook pasta in salted water according to package directions until al dente. Reserve 1 cup pasta water before draining pasta. Toss drained pasta with a drizzle of olive oil to keep it from sticking. Set aside.
• Add salmon to a piece of foil skin side down and fold foil up around salmon to create a boat (don't cover); place on a baking sheet. Rub salmon with seasonings, drizzle with lemon juice then top with butter.
• Line the remaining pan with foil (optional for easy cleanup). Add broccoli and drizzle with 1 ½ tablespoons olive oil and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Toss to coat then spread into an even layer. Bake broccoli and salmon at 400 degrees F for 12-15 minutes or until salmon is almost opaque throughout (internal temp of 125-135 degrees F) and easily flakes with a fork.
• Meanwhile, melt butter in olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds. Sprinkle in flour and cook, while stirring for 1 minute.
• Turn heat to low and slowly whisk in chicken broth, heavy cream, pesto, and salt stirring constantly until smooth. Increase heat to medium high and bring the sauce to a simmer. Simmer until thickened, stirring often, approximately 3-5 minutes. Reduce heat to low and stir in lemon juice followed by Parmesan cheese until melted.
• Stir pasta and broccoli into the sauce until well combined. Flake salmon into large chunks and toss with pasta (it will break up more when tossing), adding additional reserved pasta water or heavy cream if needed to reach desired consistency. Taste and season with additional salt, pepper and/or lemon juice to taste.

QUICK PASTA WITH SALMON AND TOMATOES IN CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Heat oil in a skillet over medium heat while spaghetti is cooking and cook salmon and garlic until salmon is lightly browned, about 5 minutes. Add tomatoes and basil, season with salt and pepper, and cook for 3 minutes. Pour in cream and simmer over low heat until flavors are well combined and salmon is cooked through, about 10 minutes. Serve sauce over cooked pasta.

PINK SALMON PASTA

Steps:

• Fry chopped onion, carrot, celery and garlic in ev olive oil until soft but not coloured. Add white wine and allow to completely cook away. Add tomatoes and simmer for at least an hour. Season with herbs of your choice and salt and pepper. Boil angel hair pasta in salted boiling water until done to your liking. Drain pasta.
• Now I combine the sauce, pasta and pink salmon in the following manner. I use this method because I want to produce a pasta that is only 'coated' in sauce, not 'swimming' in it. I place a saucepan over low heat and add alternate quantities of pasta and the tomato sauce and toss together until well combined. I only add enough sauce to the pasta to colour and lightly coat the pasta. When I am happy with the balance, I add the flaked salmon, tossing it through the pasta until it is all combined.
• Serve topped with parmesan or romano cheese and torn fresh basil leaves, and hot chilli (pepper) flakes if you like. Delicious!
• Enjoy.

SALMON PASTA WITH GARLIC CREAM SAUCE

Steps:

• Cook the pasta in a large pot of salted boiling water according to package instructions. Drain.
• While the pasta boils, prepare the sauce. Toss the salmon in flour.
• Melt butter in a large skillet or Dutch oven over medium-high heat. Add salmon and saute for 1 minute. Add garlic, onion, mushrooms, salt and pepper. Cook until garlic is golden and mushrooms are tender, about 5 minutes. Stir in white wine, scraping the browned bits from the bottom of the skillet as you stir.
• Reduce the heat to medium-low and simmer until the sauce is reduced by half. Add cream and reduce to a medium consistency. Stir in frozen peas and cook for 1-2 more minutes, or until heated through. Remove from heat.
• Add cooked pasta to the skillet and toss to coat. Taste and season with additional salt and pepper, if necessary. Garnish with fresh parsley and serve.

PINK SAUCE PASTA

Steps:

• Heat olive oil in large pot or dutch oven over medium heat. Add onions and cook for 5 minutes or until onions are soft and translucent, stirring occasionally. Add garlic and cook for an additional minute. Do not brown or burn onions or garlic.
• Using your hands, break up the San Marzano tomatoes as you pour them into the large pot. This will release the juices and help break up the tomatoes so they cook evenly. Add salt and bring to a soft boil, then lower heat to low and simmer for 30 minutes.
• Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente.
• After tomatoes have cooked for 30 minutes, use an immersion blender in your large pot to blend the sauce into a creamy, smooth consistency. You may need to tilt your pot to one side so the sauce can gather and your blender is fully immersed. ** Keep the pot on low heat and add cream, Parmigiano Reggiano, basil and stir until smooth.
• Once the pasta is cooked, remove 1 cup of pasta water from the pot and set aside. Add hot pasta to sauce and stir to combine. Remove from heat and add 1/2 to 1 cup of pasta water, adding more if your sauce is too thick. The pasta sauce will quickly set up as it cools. Serve immediately with additional grated parm if desired.

LEMON-GARLIC PASTA WITH SALMON

Steps:

• Cook pasta according to package directions. Drain, reserving 1/2 cup cooking water.
• Combine oil, garlic, anchovy paste, crushed red pepper, lemon zest and lemon juice in a large skillet. Heat over medium-high heat until sizzling, about 3 minutes. Add the reserved water, the pasta, salmon, parsley and salt. Cook, stirring, until the sauce coats the pasta, about 2 minutes. Serve topped with breadcrumbs.

PINK SALMON PASTA

Steps:

• Fry chopped onion, carrot, celery and garlic in extra virgin olive oil until soft but not coloured. Add white wine and allow to completely cook away. Add tomatoes and simmer for at least an hour. Season with herbs of your choice and salt and pepper. Boil angel hair pasta in salted boiling water until done to your liking. Drain pasta. Now combine the sauce and pasta . Only add enough of the tomato sauce to the pasta to colour and lightly coat the pasta. Toss together until evenly coated. When you are happy with the balance, add the flaked salmon, tossing it through the pasta until it is all combined. Serve topped with parmesan and torn fresh basil leaves, and hot chilli (pepper) flakes if you like. Delicious! Enjoy