← All recipes

🍝 Quick Pasta with Salmon Cream Sauce

757 kcal · 30 min · 4 servings

Quick Pasta with Salmon Cream Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thaw the salmon overnight in the refrigerator, wash and pat dry. Bring salted water to a boil in a pot with a lid. Add the farfalle pasta to the boiling salted water and cook on medium heat for about 13–15 minutes until al dente.
  2. 2. Halve the onion, peel it, and dice it finely. Halve the lemon and squeeze out the juice. Heat oil in a pan on medium heat and sweat the onion in it for about 3 minutes until translucent. Add 1 tablespoon of lemon juice and cream, bring to a boil, and season lightly with salt and pepper. Simmer the sauce on medium to high heat for about 3–4 minutes until thick and creamy.
  3. 3. Meanwhile, dice the salmon into approximately 2 cm cubes. Wash the dill, shake off excess water, remove coarse stems, and chop finely.
  4. 4. Add the salmon to the sauce, reduce the heat, and gently cook the salmon with the lid on low heat for about 3 minutes.
  5. 5. Drain the farfalle in a colander and let it drip slightly. In the pot, mix the farfalle with the salmon sauce and dill, and season with some of the remaining lemon juice, salt, and pepper. Plate the quick pasta with salmon cream sauce and serve. Enjoy your meal! Info: The low temperature and closed lid keep the salmon juicy and prevent it from drying out.

Nutrition per serving