Easy Salmon Pasta Recipes

Steps:

• In a large pot of boiling salted water, cook pasta according to package directions -- until al dente; drain well.
• Meanwhile, in a large skillet, bring cream to a boil; boil for 3 minutes or until reduced and slightly thickened.
• Stir in one can of salmon (red looks best), drained well and bones removed, the cheese and the drained pasta.
• Season with salt and pepper to taste and toss lightly.
• Turn on your hot water tap until water runs hot and warm the bowl you will serve pasta in; pat dry.
• Place pasta in the serving dish.
• Sprinkle with chopped green onion and serve with extra parmesan to sprinkle on top.

Steps:

• Chop and saute the onion in a little butter.
• Add chopped salmon and heat through.
• Stir in Philadelphia and allow to simmer for a couple of minutes.
• Drizzle with lemon juice, season with salt & pepper.
• Spoon over pasta and serve.

Steps:

• Stir together the garlic powder, basil, and salt in a small bowl; rub in equal amounts onto the salmon fillets.
• Melt the butter in a skillet over medium heat; cook the salmon in the butter until browned and flaky, about 5 minutes per side. Serve each piece of salmon with a lemon wedge.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with parchment paper.
• Coat salmon with olive oil and place on the prepared baking sheet.
• Bake in preheated oven until salmon is cooked through and no longer translucent, 15 to 20 minutes.
• While the salmon is baking, bring a large pot of lightly salted water to a boil. Add pasta, return to a rapid boil, and cook until tender yet firm to the bite, 11 to 13 minutes. Drain, rinse with cool water, and drain again. Transfer to a large mixing bowl.
• Remove salmon from the oven, cool, and flake with a fork. Add to the pasta along with celery, mayonnaise, and walnuts. Mix all ingredients with a wooden spoon until well combined. Season with salt and pepper and add dill. Place in the refrigerator until chilled and flavors have combined, 2 hours to overnight.

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.
• While pasta cooks, pour enough water into a frying pan to cover salmon; add dill. Strain in lemon juice. Mix and season with salt and pepper. Add salmon to the pan and poach over medium-high heat, flipping as necessary, until it flakes easily with a fork, about 10 minutes. Remove the skin when you flip it the first time.
• At the same time, heat olive oil in a pan over medium to medium-high heat. Saute green beans and shallots until the shallots start to brown and the green beans soften, 8 to 10 minutes.
• Once the salmon is poached, use tongs to set it aside in a shallow bowl, but don't throw the poaching mixture away. Take about 1/4 cup of the poaching mixture and add it to a saucepan. Add sour cream and chopped dill and mix over medium heat until combined. Remove from heat and mix into pasta.
• Place pasta on serving plates, along with some chunks of the salmon, plus some of the sauteed mixture. Try to get an even mix if possible. Sprinkle with garden cress. Serve immediately!

Steps:

• You can either steam or roast the salmon, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12 mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked.
• While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water.
• Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer.
• Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the salmon in big pieces. Check the seasoning, if using double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.

Steps:

• Fill a large pot with lightly-salted water and bring to a rolling boil. Stir the linguine into the water and return to a boil. Cook uncovered until the pasta has cooked through but is still firm to the bite, about 11 minutes; drain, reserving 2 tablespoons of the water.
• Melt the butter with the olive oil in a saucepan over medium-low heat; when the mixture begins to bubble, add the shallots and cook until softened. Stir the salmon, cream cheese, and milk into the shallot mixture. Mix the reserved water from the pasta into the mixture. Transfer to a large bowl and toss with the pasta to serve.

Steps:

• Bring a pan of water to the boil and cook the fusilli according to the pack instructions.
• Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.
• Add the peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.
• Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.

Steps:

• Bring a large pot of water to a boil over high heat. Add a large pinch of salt and cook the pasta according to package directions for al dente, about 8 minutes.
• Meanwhile, place a large skillet over medium-high heat. Add the oil and bell pepper. Cook until the bell pepper starts to soften, about 1 minute. Add the salmon and red pepper flakes, if using, to the skillet and sprinkle with salt and the black pepper. Cook for about 2 minutes without stirring. Then continue cooking and stirring until the salmon is cooked through, about 2 minutes. Add the lemon juice. Transfer the mixture to a large bowl and set aside.
• For the pesto: Place the basil, garlic, pine nuts, salt and black pepper in a blender. Start on low speed, then increase to medium. With the motor running, slowly drizzle in the olive oil and blend until smooth. Stop the blender and scrape down the sides. Add the cheese and blend a few seconds just to incorporate. Taste and adjust the seasoning.
• Drain the pasta and add it to the bowl with the salmon. Add the pesto and toss. Taste and adjust the seasoning. Serve immediately, or refrigerate until chilled. Finish with basil leaves and grated cheese if desired.