Brown Butter Salmon Pasta
Calories: 34
Adjust Servings Here: 4 servings
Description
This Brown Butter Salmon Pasta is creamy, quick, and restaurant-worthy! Tender salmon pieces tossed with pasta in a sage brown butter cream sauce, ready in 30 minutes.
Ingredients
- 400 grams (14 oz) Salmon fillet skin removed, cut into bite-sized pieces
- 250 grams (9 oz) Pasta (linguine, spaghetti, or short pasta)
- 2 tbsp Olive oil (divided)
- 2 tbsp unsalted butter
- 8 - 10 fresh Sage leaves
- 2 cloves Garlic minced
- 1 small Shallot finely chopped
- 120 ml (½ cup) Dry white wine
- 120 ml (½ cup) Heavy cream
- Zest of 1 lemon
- Pinch Nutmeg Freshly grated
- 50 g (½ cup) Parmesan cheese Freshly grated
- 1 tsp Chicken or vegetable bouillon powder (optional)
- 2 tbsp Lemon juice
- Salt and pepper to taste
- 2 tbsp Chives or parsley chopped fresh
- ¼ - ½ cup reserved pasta cooking water
Instructions
- Prepare the salmon: Pat the salmon dry and cut it into bite-sized pieces. Season with salt, pepper, and a sprinkle of paprika if desired.400 grams Salmon fillet
- Cook pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup of pasta water, then drain it.250 grams Pasta
- Sear salmon: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear salmon for 2–3 minutes until just cooked through and golden. Remove and set aside.2 tbsp Olive oil
- Brown butter sauce: In the same skillet, add the remaining one tablespoon of olive oil and butter. Cook over medium heat until the butter foams and turns golden brown, swirling the pan occasionally.2 tbsp unsalted butter
- Aromatics: Add sage leaves, garlic, and shallots. Sauté for 1–2 minutes until fragrant.8 - 10 fresh Sage leaves, 2 cloves Garlic, 1 small Shallot
- Deglaze: Pour in white wine, stir, and let it reduce slightly. Add heavy cream, lemon zest, and nutmeg. Simmer for 2–3 minutes.120 ml Dry white wine, 120 ml Heavy cream, Zest of 1 lemon, Pinch Nutmeg
- Finish sauce: Stir in Parmesan and bouillon powder. Season with salt and pepper to taste.50 g Parmesan cheese, 1 tsp Chicken or vegetable bouillon powder , Salt and pepper
- Combine: Add cooked pasta and a splash of reserved pasta water. Toss to coat evenly in the sauce.¼ - ½ cup reserved pasta cooking water
- Add salmon: Return salmon pieces to the skillet. Gently fold through, then squeeze in lemon juice.2 tbsp Lemon juice
- Serve: Top with chopped chives or parsley and extra Parmesan if desired. Serve immediately!2 tbsp Chives or parsley
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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