Creamy Salmon Pasta

2 servings


5 minutes

active time

20 minutes

total time


6 ounces farfalle

2 Tablespoons butter

8 ounces salmon

2 cloves garlic

1⁄2 Tablespoon all purpose flour

1⁄3 cup dry white wine

1⁄3 cup chicken stock (or veg stock)

1⁄2 cup heavy cream

chives (for garnish)

fine sea salt & fresh ground black pepper


Heat a large pot of water to boiling, then add the pasta and reduce the heat to low. Cook according to package directions (for me, 15 minutes)

To cook the salmon:

Heat a non stick ceramic skillet to just below medium heat.

Add the butter to the pan and melt.

Place the salmon in the pan and season the top of it liberally with sea salt and fresh ground pepper.

Cook the first side for 5 minutes, then flip the salmon over and cook for another 3-5 minutes depending on the thickness of your salmon.

Remove the salmon from the pan and add the garlic. Sautee for a minute or two then stir in the flour.

To make the sauce:

Add the wine to the pan, and using a wooden spoon scrape anything that may be stuck on the bottom of the pan into the liquid.

Let the wine come to a boil, stirring constantly so there are no lumps in the sauce.

Add the stock and the cream, and allow the sauce to just begin to bubble before turning the heat down to low.

Let the sauce simmer for a few minutes until it thickens.

While the sauce is thicking, the pasta should have finished cooking.

Drain and set aside.

When the sauce has begun to thicken, add the farfalle to the skillet and stir to coat the pasta.

Using a fork or knife, break the salmon into small chunks and add them to the pasta and stir through.

Serve garnished with chives.


Serving Size



840 kcal

Total Fat

42 g

Saturated Fat

22 g

Unsaturated Fat


Trans Fat

1 g


175 mg


237 mg

Total Carbohydrate

70 g

Dietary Fiber

3 g

Total Sugars

3 g


36 g

2 servings


5 minutes

active time

20 minutes

total time
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