Creamy Salmon and Leek Pasta

Creamy Salmon and Leek Pasta

31
Chef John 22198

"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
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 896 kcal
  • 45%
  • Fat:
  • 56.7 g
  • 87%
  • Carbs:
  • 62.2g
  • 20%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 216 mg
  • 72%
  • Sodium:
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

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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.

Reviews

31
  1. 42 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

I thought this dish will be richer in flavor. The taste was a little bland to me.

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...

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

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...

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 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.....

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...