Creamy Salmon Pasta

Recipe By: Home Cooking Collective


This creamy salmon pasta recipe is an easy and flavorful weeknight dinner with roasted salmon, sun-dried tomatoes, and Icelandic Provisions Whole Milk Plain Skyr.

I love a good creamy pasta sauce, but sometimes I want the creaminess without the heft of heavy cream. Enter this delicious salmon pasta made with skyr. I start by roasting the salmon in the oven, then sautéing some aromatics with sun-dried tomatoes and lemon zest for lots of added brightness. Off the heat, the sauce gets tossed with pasta, pasta water, and skyr until thickened, creamy, and glossy. 

Serves 2

For the salmon:
1 tbsp
Lemon Juice
1 tsp
Dijon Mustard
1 tsp
1 tbsp
Canola Oil
1/2 tsp
Kosher Salt
Black Pepper
1/2 pounds
Salmon Filet
For the pasta:
2 tbsp
Unsalted Butter
Shallots, peeled and minced
Garlic cloves, peeled and minced
Lemon, zested and juiced
3 tbsp
Sun-dried Tomatoes packed in oil, drained and finely chopped
Parsley, chopped and divided
6 ounces
Dried pasta, such as spaghetti or bucatini
1/4 cup
Icelandic Provisions Whole Milk Plain Skyr
Do some
Set a rack in the middle of the oven and preheat to 425°F/218°C. Set a large pot of water to boil.
Coat the
In a small bowl, mix lemon juice, dijon, honey, oil, salt, and black pepper until smooth. Pat salmon dry, then line a rimmed baking sheet with parchment paper and place fish on top. Pour the mixture over the top of the salmon, making sure it's well coated. Note: If you have time, marinate the salmon for 15 minutes before baking for added flavor.
Cook the
In a medium saucepan, melt butter over medium heat. Add the shallots, garlic, and lemon zest, and saute for 3 to 5 minutes until the aromatics are nicely softened. Stir in the sun-dried tomatoes and half of the parsley, and saute for 1 to 2 minutes until the tomatoes begin sticking to the pan. Turn off the heat and set aside while you wait for the salmon to roast and the pasta to cook through.
Roast the
Bake the salmon for 12 to 20 minutes in the oven until cooked to your desired temperature. Once the salmon is cooked through, allow it to cool for a few minutes before peeling off the skin. Use a fork to gently flake the fish into bite-sized pieces.
Cook the
Meanwhile, cook the pasta. Add a generous pinch of salt to the boiling water, then stir in the pasta. Cook until al dente according to package instructions, reserving 3/4 cup of pasta water.
Finish the
Off the heat, transfer the pasta to the saucepan and toss to combine. Stir in 1/4 cup of pasta water and yogurt, and toss vigorously to create a smooth, glossy sauce. You can add more pasta water as needed if the sauce feels too thick. Just before serving, stir in the salmon and top with remaining parsley. Divide amongst two serving bowls and eat immediately!

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