Pasta in Lemon Cream Sauce with Salmon

17 Feb

Several weeks ago we went to a local restaurant that we’ve been to many times. They had a dish on special that sounded quite delicious but I was disappointed to find after ordering that it was bland and not very good at all. I was determined to take the ingredients and turn them into what I thought they should be. The results were delicious! This would also be great tossed with crab meat/tuna fish/shrimp.

Time: 25 minutes         Serves: 4

Ingredients


  • 8 oz. short cut pasta (I used rotini)
  • Lemon Cream Sauce


  • 1 medium shallot, diced
  • 1-2 garlic cloves, minced
  • 1 tbsp butter
  • 1-2 tbsp lemon juice (depending on how tart your lemon is and your personal tastes)
  • 1 tbsp lemon zest
  • 1 1/2 cups chicken or vegetable stock
  • 1/2 cup dry white wine (or additional stock)
  • 1 cup half & half
  • 2 tbsp cream cheese
  • salt and pepper to taste
  • cornstarch if needed for thickening (I used about 2 tsp)
  • Salmon


  • 4 salmon fillets, 4-6 oz. each
  • sea salt and pepper to taste (freshly ground if possible)
  • olive oil spray
  • Vegetables


  • 1 leek, well cleaned & trimmed – white and light green parts only – cut in half & sliced (about 2 cups)
  • 1 medium zucchini. diced (about 3 cups)
  • 4 cups packed baby arugula
  • 1 tbsp butter
  • salt & pepper to taste

How to make it


  • Preheat oven to 425F. Line a baking sheet with foil.
  • Salt 2-3 quarts of water and bring to a boil. Cook pasta al dente.
  • Lemon Cream Sauce


  • Heat butter in a medium sauce pan over medium heat. Add shallot and saute, stirring occasionally, for 3-4 minutes. Add garlic and continue to saute, stirring occasionally, for 2-3 minutes. Be careful not to let garlic brown too much, turn heat down if needed. Add lemon juice, zest, chicken stock and wine and stir. Bring to a boil and reduce to simmer until reduced by half, about 10-12 minutes. Stir in cream and cream cheese and continue to simmer for about 5 minutes. Season with salt and pepper. Add cornstarch if needed, whisking well to incorporate.
  • Salmon


  • Place salmon fillets on lined baking sheet. Spray generously with olive oil (or brush on if you don’t have spray). Season to taste with salt & pepper. Place in oven and cook for about 10 minutes or until fish flakes with a fork.
  • Vegetables


  • Heat butter in a medium skillet over medium heat. Add zucchini and leeks and saute, stirring occasionally, for about 5 minutes. Add arugula, salt and pepper and toss just until wilted. Remove from heat.
  • To serve, toss pasta and vegetables with sauce. Divide into portions. Serve each with salmon on top or along side. Enjoy!
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5 Responses to “Pasta in Lemon Cream Sauce with Salmon”

  1. Marie February 17, 2012 at 1:53 pm #

    Such a beautiful post!!!

    NPMarie from GR 🙂

    • detroittokyo February 17, 2012 at 2:11 pm #

      Thanks, Marie! I really appreciate you looking at my blog!!

  2. Karen Peterson February 26, 2012 at 1:39 pm #

    scrumptious looking dish; going to make it this week!

    • detroittokyo February 27, 2012 at 3:29 pm #

      Thank you for taking a look at my Pasta in lemon Cream Sauce recipe! Please let me know how it goes once you try it out.

Trackbacks/Pingbacks

  1. In Season: Autumn « detroittokyo - September 30, 2012

    […] Pasta Lemon Cream Sauce with Salmon (arugula, leeks, zucchini) and Roasted Potato Leek Soup (arugula, leeks, thyme). […]

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