Creamy Salmon Pasta

5 from 3 votes

This creamy salmon pasta recipe is ready in less than 15 minutes. It’s packed with flavor, making it the perfect comforting weeknight meal.

Prep Time5

Cook Time10

Total Time15

Course: Main

Cuisine: Italian

Servings:

Calories: 933kcal

Cost: £4.25

2-4 salmon fillets £3.89
4 cloves of garlic, finely chopped (£0.39)
Zest of a lemon + juice, grated (£0.30)
50 g sun-dried tomatoes, roughly chopped (£2.80/4= £0.70)
120 g green olives, roughly torn (£1.20/2= £0.60)
300 ml cream (£1.15)
200 ml white wine (£5.98/3= £2)
400 g linguine (£0.75)
Fresh parsley, finely chopped to serve (£0.52)

Line your airfryer basket with foil, then place the salmon fillets inside. Coat with 1 tbsp olive oil, salt, pepper and a sprinkle of paprika. Airfry at 200°C/ 400°F for 8 minutes.
Meanwhile, add your linguine into heavily salted boiling water. Set a timer to the packet time minus two minutes.
To a large frying pan, add the remaining tbsp of olive oil. Pop the garlic, sun-dried tomatoes, olives, lemon zest and red pepper flakes/pepper into the pan. Gently fry over a low/medium heat for 4 minutes.
Pour the wine into the pan and cook for 2 minutes over a medium heat, then pour the cream into the pan. Season with salt and pepper.
Transfer the undercooked linguine into the pan, along with a generous mug of pasta water. Continue to cook, adding pasta water when necessary, until you achieve a silky sauce.
Add a squeeze of lemon juice and top with the salmon (broken into flaked chunks with a fork), some fresh parsley and some black pepper. Enjoy!

Remember to reserve lots of pasta water! This sauce will thicken a lot when we add the linguine into the sauce, so we need to have the pasta water on hand to thin it out.
The lemon juice could potentially make the cream split. In order to prevent this, take the cream off the heat and add the lemon juice slowly while whisking the cream vigorously.
This sauce thickens a lot as it cools, so kill the heat before the sauce thickens significantly as it’ll thicken more when you serve it.
If you don’t have any white wine, you can combine 1 tbsp white wine vinegar with 3 tbsp water. Or simply add more lemon juice.
Season the pasta water generously- you need it as salty as the sea for this salmon cream pasta!