This luxurious dish combines the richness of pan-fried salmon with the freshness of homemade pasta. It is all brought together in a bright lemon cream sauce and topped with snap peas and zucchini for a healthy yet indulgent meal.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Ingredients (Serves 4)
- 250 g (8.8 oz) dried spaghetti (or homemade pasta)
- 1 tablespoon olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 3 boneless salmon fillets
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 tablespoons white wine (optional)
- 5 tablespoons double (heavy) cream
- Zest of 1 lemon
- 85 g (1 cup) sugar snap peas (roughly chopped) (optional)
- 1 small courgette (zucchini), spiralized or cut into thin strips (optional)
- Juice of ½ lemon
- Basil to decorate
To Serve
- 2-4 tablespoons shaved Parmesan
- Pinch of black pepper
- Lemon zest
- Lemon wedges
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Cook the Pasta
Place the spaghetti in a large pan of boiling water and simmer for 10-13 minutes, until al dente. Add the sugar snap peas and spiralized courgette for the final minute of cooking.
Step 2: Pan-fry the Salmon
While the pasta is cooking, heat the olive oil in a large frying pan over medium-high heat. Season the salmon fillets with salt and black pepper, and place them in the pan, skin-side down. Cook for 3 minutes or until the skin is crispy.
Step 3: Cook the Onions
Turn the salmon fillets over and add the chopped onions to the pan. Cook for another 3 minutes, until the onions soften. Remove the salmon from the pan and set it on a chopping board.
Step 4: Make the Lemon Cream Sauce
Add the minced garlic to the onions and cook for 1 minute, stirring frequently. Pour in the white wine (if using) and let it bubble for a minute. Then, add the heavy cream and reduce the heat to medium, allowing the sauce to heat through gently.
Step 5: Prepare the Salmon
While the sauce is heating, remove the skin from the salmon and break the fillets into rough chunks. It’s okay if the salmon is not fully cooked at this stage, as it will finish cooking in the sauce. Add the salmon chunks back to the pan, along with the lemon zest.
Step 6: Combine Pasta and Sauce
The pasta should be ready by now. Drain it, reserving about half a cup of the cooking water. Add the spaghetti, sugar snap peas, and courgette to the frying pan. Toss everything together, adding lemon juice and a few splashes of the reserved pasta water to loosen the sauce if necessary.
Step 7: Serve
Divide the pasta and salmon between four bowls. Top each with shaved Parmesan, a pinch of black pepper, and some lemon zest. Serve with lemon wedges on the side.
Tips and Tricks
- Homemade Pasta: If you have time, making fresh pasta elevates this dish. You can prepare your favorite pasta dough recipe, roll it out into thin sheets, and cut it into the desired shape.
- Substitute for White Wine: If you don’t have wine, substitute it with vegetable or chicken broth for extra flavor.
- Snap Peas Alternative: If you don’t have sugar snap peas, try green beans or asparagus for a similar crunch.
Serving Suggestions
This dish pairs well with a light side salad or grilled vegetables. For a more indulgent meal, serve with warm garlic bread or focaccia to soak up the delicious lemon cream sauce.
Wine Matching
Pair this vibrant pasta dish with a Chardonnay or a Bulgarian Muscat. The buttery, fruity notes in these wines enhance the richness of the salmon and complement the bright flavors of lemon and cream.
Storage Suggestions
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Gently reheat in a frying pan over medium heat, adding a splash of water or cream to loosen the sauce.
Nutritional Information (per serving)
- Calories: 520 kcal
- Protein: 30g
- Fat: 25g
- Carbohydrates: 45g
- Fiber: 6g
Dietary Modifications
- Gluten-Free: To make this dish gluten-free, substitute the pasta with a gluten-free variety.
- Dairy-Free: Substitute the heavy cream with a dairy-free cream alternative, such as coconut cream, and omit the Parmesan for a dairy-free version.
About Pan-Fried Salmon and Homemade Pasta with Lemon Cream Sauce
This elegant yet simple dish perfectly combines rich salmon, fresh pasta, and a zesty lemon cream sauce. The crispy skin of the pan-fried salmon adds texture, while the creamy sauce brings a luxurious depth of flavor. Adding fresh vegetables, like sugar snap peas and courgettes, lightens the meal and adds color.
Cultural Context
This dish takes inspiration from Mediterranean cuisine, where fresh fish, lemon, and light cream sauces are popular. Pan-fried salmon, with its crispy skin and juicy interior, is a standard preparation method in French and Italian kitchens. At the same time, homemade pasta adds a personal and artisanal touch.
