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A white bowl filled with creamy pasta topped with pieces of salmon and garnished with a sprig of parsley, placed next to a fork, knife, and a bottle of olive oil on a white surface.

Pasta al Salmone

A lighter Pasta al Salmone made with protein pasta, smoked salmon, shallots, and light cream for an easy, cozy dinner with plenty of flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 5
Calories 453 kcal

Ingredients
  

  • 16 ounces Protein Fettuccine or other protein pasta of your choice
  • 6 ounces smoked salmon cut into small dice
  • 2 shallots peeled and minced
  • 1 cup light cream
  • 1 teaspoons olive oil
  • salt and pepper

Instructions
 

  • Step 1: Cook pasta until al dente. Meanwhile, in a skillet, add olive oil and the shallots and sauté gently for a minute or so, until the shallot softens.
    A frying pan containing oil, chopped green onions, and minced garlic, with labeled ingredients around the pan including ground chicken, bread crumbs, sesame oil, soy sauce, ginger paste, rice vinegar, and honey.
  • Step 2: Add the heavy cream. Let the heavy cream reduce until it has reached a sauce-like consistency that will coat a spoon. Taste and adjust for seasoning.
    A nonstick pan with white handles contains a creamy white sauce with small bits of browned ingredients, likely onions, evenly distributed throughout. The pan sits on a light-colored marble surface.
  • Step 3: Add the smoked salmon and allow to cook for 5 minutes.
    A close-up of a pan filled with diced salmon pieces cooking in a creamy white sauce. The mixture appears to be simmering, with visible bits of fish and sauce bubbling gently.
  • Step 4: When the pasta is cooked, transfer it to the pan with the salmon and sauce. Raise the heat and toss everything together over a lively flame until the pasta and sauce are well mixed and the sauce coats the pasta nicely.
    A pan of creamy pasta with pieces of salmon, mixed with tongs on a white marble surface.

Notes

  • Use a good smoked salmon here since it is one of the main flavors in the whole dish. I like chopping it into small pieces so I get some in every bite without needing a lot.
  • Salt the pasta water, but season the sauce carefully. Smoked salmon already brings some saltiness, so I always taste at the end before adding more.
  • Save a splash of pasta water before draining. It helps loosen the sauce if it gets too thick once the pasta is mixed in.

Storage Directions

  • Refrigerator: Store leftovers in an airtight container in the fridge for up to 2 days. Because of the salmon and cream, I do not like to push it longer than that.
  • Freezer: I do not really recommend freezing this one. Cream sauces can split after thawing, and the texture of the salmon changes too much.
  • Reheat: Reheat gently in a skillet over low heat or in the microwave in short bursts. Add a splash of milk or light cream to help bring the sauce back together.
  • Make Ahead: You can chop the shallots and salmon ahead of time, and even make the sauce a little early. I think the pasta itself is best cooked fresh right before serving.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Calories: 453kcalCarbohydrates: 56gProtein: 33gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 536mgPotassium: 212mgFiber: 13gSugar: 12gVitamin A: 295IUVitamin C: 1mgCalcium: 142mgIron: 9mg
Keyword Pasta al Salmone, pasta al salmone affumicato
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