Creamy Salmon Pasta

This creamy salmon pasta recipe was an answer to a craving I had. I was tired of making chicken, meatballs, chilis, rice, and potatoes. I wanted something with seafood, pasta, and mushrooms that I could eat out of a bowl and enjoy with a glass of wine and a hunk of Italian bread. Please don’t sub out the heavy cream for half and half or milk, because the sauce will curdle due to all the lemon. Finally, I chose to make this dish with linguini, but feel free to prepare with whatever your favorite pasta may be.

For other seafood dinner ideas, try my gnocchi with shrimp pesto or cajun butter salmon.

Prep Time 5 minutes

Cook Time 20-30 minutes

Serves 4

Ingredients

12 oz uncooked long pasta

16-24 oz fresh salmon

1/2 tsp Italian seasoning

salt & pepper

2 tbsp each of olive oil and butter

8 oz pkg sliced mushrooms

2 medium tomatoes chopped

3/4 c heavy cream

Juice and zest of 1/2 a lemon

3 cloves garlic, minced

1 tsp Dijon mustard

1/2 c freshly grated parmesan cheese

Instructions

Prepare your favorite long pasta according to package directions.

Sprinkle both sides of the salmon with Italian seasoning, salt, and pepper to taste.

Add oil and butter to a skillet set over medium-high heat. Sear salmon for 5-8 minutes on each side, depending on the thickness of the salmon and the desired level of doneness. Remove the salmon from the pan then set aside to rest, covered by foil.

Add the mushrooms to the skillet and cook until browned, 8-10 minutes, then add tomato, cream, lemon juice and zest, garlic, and Dijon mustard. Stir until smooth and cook for 2 minutes, then stir in the parmesan.

Reduce heat to medium-low, cover, and simmer for 4-5 minutes while the pasta wraps up cooking. Season your sauce with more salt and pepper if needed.

Once the pasta is cooked, toss it with the sauce then divide it among 4 pasta bowls. Top each dish with a portion of salmon. Serve this creamy salmon pasta with some extra grated parmesan cheese if desired.

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