Ingredients for Salmon Pasta
- Smoked Salmon
- Penne
- 2-3 cloves garlic, crushed
- 50g butter
- Flour
- 200ml milk
- 100ml double cream
- 1 tablespoon capers (optional)
- 2 spring onions, thinly sliced (optional)
- Salt & Pepper
- 50g grated Parmesan cheese
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How to Make Salmon Pasta
- Cook pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large frying pan over medium heat. Add crushed garlic and cook for about 30 seconds, until fragrant (be careful not to burn the garlic).
- Add smoked salmon strips to the pan and cook for 1-2 minutes, just until warmed through. Do not overcook.
- Stir in capers and spring onions (if using) and cook for another minute.
- Remove from heat and set aside.
- In a separate saucepan, melt butter over medium heat.
- Whisk in plain flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and slightly lumpy (this is your roux).
- Gradually whisk in the milk and cream, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce is smooth and thickened.
- Add the salmon mixture to the creamy sauce and stir to combine.
- Add the cooked pasta to the sauce and toss gently to coat.
- Serve immediately, topped with grated Parmesan cheese and freshly ground black pepper.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
0g
Fat
44g
Carbs
28g