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Creamy salmon and leek pasta recipe

Creamy salmon and leek pasta recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Seafood pasta
  • Salmon pasta

This dish is ready in 30 minutes. Spaghetti, fresh salmon and leeks, draped in a béchamel sauce, make a complete, savoury dinner.

2 people made this

IngredientsServes: 2

  • 250g spaghetti
  • 1 knob butter
  • 1 tablespoon olive oil
  • 1 leek, cut into thin rounds
  • 2 fresh salmon fillets, without skin, cut into cubes
  • salt and ground black pepper
  • 1 or 2 pinches chopped fresh dill
  • For the béchamel sauce
  • 30g butter
  • 1 rounded tablespoon plain flour
  • 300ml milk

MethodPrep:5min ›Cook:25min ›Ready in:30min

  1. Bring a saucepan of salted water to the boil, and cook the spaghetti according to the packet instructions. Drain, add the knob of butter, and keep warm.
  2. In a small frying pan on a low heat, cook and stir the leek until golden and soft, about 7 minutes. Stir in the salmon pieces, season with salt and pepper, add the dill and cook until the salmon is golden, about 10 minutes.
  3. Meanwhile, prepare the béchamel sauce: Melt the 30g butter in a saucepan. Whisk in the flour until smooth. Reduce the heat to low, and pour the milk in little by little, whisking constantly to make a smooth, thick sauce. Season with salt and pepper.
  4. Stir the béchamel sauce together with the salmon and leek mixture, then pour over the spaghetti and serve hot.

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Reviews & ratingsAverage global rating:(1)

  • 375g penne
  • 4 Coles Australian Skinless Salmon Portions
  • 2 leeks, pale section only, thinly sliced
  • 60g butter
  • 1/3 cup (50g) plain flour
  • 2 tsp Dijon mustard
  • 4 cups (1L) milk
  • 1/2 cup (125ml) thickened cream
  • 1/2 cup (60g) coarsely grated cheddar
  • 1 1/2 cup (60g) coarsely grated cheddar
  • 60g pkt Coles Australian Baby Spinach
  • 1 tbs coarsely chopped dill
  • 1/2 cup (35g) coarse breadcrumbs (made from day-old sourdough bread)


Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.


Heat a large non-stick frying pan over medium heat. Cook salmon for 2 mins each side or until browned and almost cooked through. Transfer to a plate.


Add leek to the pan and cook, stirring, for 5 mins or until softened.


Melt the butter in a large saucepan over medium heat. Add the flour and mustard and cook, stirring, for 2 mins or until the mixture bubbles and is grainy. Reduce heat to low. Gradually add the milk, stirring constantly. Cook, stirring, for 5 mins or until the sauce boils and thickens. Remove from heat. Add the cream and cheddar. Stir to combine. Season.


Add pasta to the sauce with the leek, peas, spinach and dill. Coarsely flake the salmon. Add salmon to the pasta mixture and gently toss to combine. Transfer to a 12-cup (3L) ovenproof dish. Top with breadcrumbs.


Preheat oven to 180°C. Bake for 30 mins or until golden brown and heated through.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.

How to make it

First, preheat the oven to 200C/400F. Pat the salmon dry with kitchen towel and drizzle olive oil over the salmon on both sides and season well. Place on a baking tray in the oven for 12 minutes (or until it flakes easily with a fork).

Boil the pasta in salted water for the time directed on the packet. Meanwhile make the sauce. Cook the leeks in olive oil over medium heat in a frying pan. Don’t let them go brown and reduce the heat if they are starting to darken on the edges. Add the garlic and cook for a further minute.

Add the cream, lemon juice and capers to the pan and season. Let it simmer for 3-4 minutes to reduce. Add a couple of tablespoons of pasta water per person to emulsify the sauce (which makes it super silky and helps it stick to the pasta).

Add the cooked and drained pasta to the pan and then flake the salmon and add that along with the rocket. Stir everything together and serve.

How to Cook Pasta for Pasta Bake

When I make Salmon Pasta Bake I partially cook the pasta, and then let it finish cooking as it bakes in the oven.

As a general rule, I follow the packet instructions, but only cook for half of the time specified. For white pasta, this is usually around 5-6 minutes, and longer for brown.

Recipe Summary

  • 1/4 cup extra-virgin olive oil
  • 6 medium leeks, white parts only, halved lengthwise and thinly sliced crosswise
  • 1/2 cup chicken stock or low-sodium broth
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon flat-leaf parsley leaves
  • Salt and freshly ground pepper
  • 1 pound fusilli
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Bring a large pot of water to a boil. In a large, deep skillet, heat the olive oil. Add the leeks and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 10 minutes. Add the chicken stock, lemon juice, lemon zest and parsley and bring to a boil. Transfer the mixture to a blender and puree until smooth. Season with salt and pepper.

Meanwhile, add salt to the pot of boiling water. Add the pasta and cook until it's almost al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot.

Add the leek sauce and the reserved cooking water to the pasta and cook over moderate heat, stirring occasionally, until the pasta is al dente and coated with a thick sauce, about 3 minutes. Stir in the 1/2 cup of cheese and season with salt and pepper. Serve immediately, passing additional cheese at the table.

Recipe Summary

  • 3 tablespoons unsalted butter
  • 3 medium leeks, white and light-green parts only, washed well and sliced into 1/2-inch rounds (about 1 1/2 cups)
  • 1/3 cup dry white wine
  • 1/3 cup heavy cream
  • 3 tablespoons finely chopped fresh chives
  • Coarse salt and freshly ground pepper
  • 1/4 cup Homemade Chicken Stock
  • 1 tablespoon extra-virgin olive oil
  • 4 six-ounce salmon fillets
  • Arugula, washed well and dried, for garnish
  • Lemon wedges, for garnish

Melt butter in a medium skillet set over medium-low heat. Add leeks simmer, stirring occasionally, 5 minutes. Add wine, and simmer until leeks are very tender, about 4 minutes. Add cream and 2 tablespoons chives return to a simmer. Season with salt and pepper. Reserve half transfer remaining mixture to jar of blender. Add chicken broth, and puree until leek sauce is smooth.

Meanwhile, heat oil in a large saute pan over medium heat. Season fillets with salt and pepper place in pan skin side down. Cook until skin side is well browned, about 5 minutes. Turn over, and saute just until fish is cooked through, 3 to 6 minutes more it should still be slightly pink in the center. Transfer to a platter.

Serve salmon with leek sauce. Garnish with reserved leek mixture, remaining chives, arugula, and lemon wedges.


  • 12 ounces uncooked fettuccine
  • 1 (5.2-oz.) pkg. soft Gournay cheese product with garlic and fine herbs (such as Boursin)
  • 2 tablespoons olive oil
  • 1 (1-lb.) skin-on salmon fillet
  • ¼ teaspoon black pepper
  • 1 ¼ teaspoons kosher salt, divided
  • 2 tablespoons unsalted butter
  • 2 cups thinly sliced leek (from 1 leek)
  • 1 pound fresh thin asparagus, trimmed and sliced diagonally into 2-inch pieces (about 3 cups)
  • 1 teaspoon grated lemon zest (from 1 lemon)
  • 1 cup frozen petite green peas, thawed
  • 2 tablespoons chopped fresh dill, plus more for garnish

Cook fettuccine in a large pot of boiling salted water according to package directions for al dente. Drain, reserving 1 cup cooking liquid. Whisk together cheese and ½ cup of the liquid until smooth set aside.

Heat oil in a 12- to 14-inch nonstick skillet over medium-high. Pat salmon dry season flesh side with pepper and ½ teaspoon of the salt. Add fish, flesh side down, to skillet. Cook, undisturbed, until a deep golden brown crust forms, 5 to 6 minutes. Turn fish over cook to desired degree of doneness, 1 to 2 minutes for medium. Transfer to a plate lined with paper towels cover with aluminum foil to keep warm. Wipe skillet clean.

Melt butter in skillet over medium. Add leek. Cook, stirring often, until wilted, 2 minutes. Add asparagus and remaining ¾ teaspoon salt. Cook, stirring occasionally, until tender-crisp, 2 minutes. (Reduce heat to medium-low, if needed, to prevent browning.) Stir in cheese mixture, zest, peas, and cooked pasta. Cook, stirring constantly, until heated through, 2 minutes, stirring in cooking liquid, 1 tablespoon at a time, if needed, for creaminess. Remove from heat stir in dill.

Remove skin from salmon flake into large pieces. Top pasta servings with salmon, and sprinkle with additional dill.

Creamy Leek Pasta with Salmon

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does make very good leftovers.

6 quarts water (divided)
1 Tbsp white wine vinegar
8 ounces skinless salmon filet
4 ounces whole wheat or gluten free penne pasta
2 tsp extra virgin olive oil
1 clove garlic (minced)
1 large leek (cleaned and sliced crosswise keep white and green parts separate)
1 Tbsp all-purpose white flour or garbanzo flour
1/2 cup 2% milk
1 Tbsp capers
1 ounce Parmigiano-Reggiano (grated)
fresh ground black pepper (to taste)
5 leaves gresh basil (chiiffonade)

Place 2 quarts of the water and vinegar in a medium skillet over medium high heat.

When the water is almost at a boil add the salmon and cook for about 10 to 12 minutes. Remove to a paper towel. When cool, use a fork and flake the salmon into about 1/2 inch pieces.

Place 4 quarts of water in a large sauce pan over high heat.

When the water is boiling, add the pasta.

While the pasta is cooking, place the two teaspoons of olive oil in a medium skillet over medium high heat.

When hot, add the garlic and the green part of the leeks and reduce the heat to medium. Cook for about 2 minutes.

Add the white part of the leek and cook for about 4 minutes.

Add the flour and cook, stirring frequently, for about 3 minutes.

Add the milk and cook, stirring frequently for about 4 to 5 minutes until thickened.

When the pasta is done drain the water and return the cooked pasta to the pan and place over low heat.


The sauce should be thick enough to coat the back of a spoon. If it’s not as thick as you would like, you can either thicken with cornstarch or flour.

  • Cornstarch: Whisk 1 tablespoon cornstarch with 3 tablespoons chicken broth with a fork until smooth then whisk it back into the sauce. Simmer until thickened. Repeat if necessary.
  • Flour and butter: Whisk 2 tablespoons of flour with ¼ cup chicken broth with a fork until smooth then whisk it back into the Alfredo sauce. Simmer until thickened. Repeat if necessary.

To make this superfood recipe, drain the can of salmon, reserving 3tbsp of liquid. Remove any skin and bones and break the salmon into large chunks. Set aside.

Cook the pasta in plenty of lightly salted boiling water for about 10 mins, or according to pack instructions. At the same time, cook the leek, broccoli and green beans in lightly salted boiling water for 3-4 mins, then drain them thoroughly.

Drain the cooked pasta, and then return it to the saucepan with the reserved salmon liquid. Add the leek, broccoli, green beans, parsley and crème fraiche.

Stir everything together gently over a medium heat for 1-2 mins, adding the salmon chunks at the last moment. Season to taste, then serve, garnished with parsley sprigs.

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