Creamy Salmon and Leek Pasta

Creamy Salmon and Leek Pasta

Chef John

"A super easy springtime pasta! Not too heavy, not too light, some would say; 'just right.' Not many ingredients but big time flavor."
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Ingredients

45 m servings 896 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 896 kcal
  • 45%
  • Fat:
  • 56.7 g
  • 87%
  • Carbs:
  • 62.2g
  • 20%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 216 mg
  • 72%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return to the pot.
  2. Melt butter in a saucepan over medium heat. Cook and stir leek in butter until slightly softened, 6 to 7 minutes; season with salt. Pour white wine and lemon juice over the leeks, and bring to a boil while scraping any browned bits of food from the bottom of the pan with a wooden spoon. Simmer until most of the liquid evaporates, about 5 minutes.
  3. Stir creme fraiche, mustard, and 1 pinch cayenne pepper into the leek mixture. Reduce heat to low and let cook until warmed, about 5 minutes. Add salmon to sauce; cook and stir until salmon starts to flake and is no longer pink in the center, 2 to 3 minutes. Remove pan from heat and stir in cilantro. Pour sauce over spaghetti; toss to coat. Garnish with a pinch of cayenne pepper.

Footnotes

  • Chef's Note:
  • This recipe will work with any other fish, poultry, or meat. You can use cilantro, parsley, tarragon, or your favorite chopped fresh herbs.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 34
  1. 46 Ratings

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Most helpful positive review

DELICIOUS. I'm not even a huge fan of fish, but we had some salmon in the fridge that needed to be used, and I'm so glad I tried this recipe. The leeks really absorb and retain the flavor of th...

Most helpful critical review

It was ok, love chef John but didnt care to much for the flavor combination

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Least positive
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DELICIOUS. I'm not even a huge fan of fish, but we had some salmon in the fridge that needed to be used, and I'm so glad I tried this recipe. The leeks really absorb and retain the flavor of th...

Thank you Chef John!!!! Absolutely scrumptious. I will cut back on the lemon next time, I found it just a touch too sour. So easy but very decadent. I watched the video just before making...

Delicious salad- I make this every month or more! I double the sauce as a personal preference but perfect as written! Thanks Chef John!

This was like eating in a fine dining restaurant. I couldn't believe it came out of my kitchen. I made it according to the recipe. Update: I've made this a second time and have to say that I ...

Delicious and super easy! Make sure to cut back on the lemon just a tad! No creme fraiche, but used heavy creme instead, next time i'll find creme fraiche and try that but without = still delici...

Very Tasty. I didn't have creme fraiche, used a non dairy sour creme and a little non dairy cremer. It came at great. I also use mini shell pasta. I would highly recommend this recipe and don't ...

I would say this errs on the "too heavy" side, personally. I will definitely make it lighter next time. The flavors are really tasty and complex, though. The Dijon is a must. I don't usually rea...

I too found it a bit too sour. Wish I'd read the previous reviews! Will make again with a bit less lemon.

Great dish but a bit on the sour side. Not sure if it was too much creme fraiche.....

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