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Salmon Pasta

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This method of cooking salmon makes for such tasty fish that you might want to serve it on its own. Just follow the first two steps, and serve the fillet with a green vegetable.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2003

Ingredients

  • 1 tablespoon fennel seeds
  • 1/4 cup minced fresh parsley
  • 1 tablespoon light-brown sugar
  • Salt and pepper
  • 1 one-pound salmon fillet with skin (about 1 inch thick)
  • 1 pound corkscrew or other short pasta
  • 10 ounces spinach, stems trimmed and leaves washed well
  • 1/2 cup sour cream
  • 2 to 3 tablespoons fresh lemon juice

Directions

  1. Heat the broiler. Put fennel seeds in a small, self-sealing plastic bag, and crush with a rolling pin. Add parsley, brown sugar, 3/4 teaspoon salt, and 1 teaspoon pepper to the bag, and shake to mix.

  2. Press the mixture onto the skinless side of the salmon. Broil salmon, skin side down, until it is no longer red in the center, about 8 minutes.

  3. Flake the fish with a fork. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions until al dente, about 13 minutes. Reserve about 1/2 cup cooking water, and drain pasta. Return it to the warm pot, add spinach, and toss.

  4. In a bowl, mix together sour cream, lemon juice to taste, 1/2 teaspoon salt, and 2 tablespoons pasta water.

  5. Put pasta on plates, top with salmon, and drizzle with the sour-cream mixture. Or simply toss pasta and spinach in the pot with the salmon and the sour-cream mixture, adding pasta water as needed, and serve.

Cook's Notes

You can use baby spinach or its mature counterpart in this recipe. Corkscrew-shaped pasta is fun to eat, and it's great for holding sauce. Penne, fusilli, or shells would also be good choices.

Reviews Add a comment

  • MS10806441
    10 SEP, 2014
    Just saw the video for this recipe. Pasta and some of the ingredients are not mentioned for this dish.
    Reply
  • MS11193147
    26 AUG, 2014
    My family loves this recipe and I have made it many times over the years. I do agree that the fennel might be too flavorful for some kids. The dish, however, comes out great consistently. I do cover the fish with aluminum foil towards the end of cooking to make sure the topping doesn't burn. I have used the salmon recipe to make salmon cakes and they also came out delicious.
    Reply
  • CDKT26
    28 OCT, 2013
    I successfully made this dish tonight, and it's delicious! However, I did modified the ingredients based on previous responses. I only added half of the fennel seeds asked for in this recipe & the other half I replaced w/extra parsley. I baked my salmon at 475o for about 20 minutes & once the pasta was completely drained and back on the stove, I added in the spinach & a couple pinches of salt for taste. Overall, this dish was easy to make. Just make sure you cook the Salmon to perfection first!
    Reply
  • thebutterqueen
    13 OCT, 2013
    I really enjoy fennel, but I suppose the seeds with the fish and everything...it was just too much for me. As other people have said, use less pasta. I can appreciate the idea but I didn't enjoy it.
    Reply
  • Eat Only If Its Oh So Good
    9 APR, 2013
    This was just ok. The fennel was too much. Would not recommend for children. Like the concept but will replace the fennel seasoning next time. Also these recipes make a ton of food. I've stated this before. If you eat recommended daily portions you'll want to cut recipe in half.
    Reply
  • kay_kristen
    31 JAN, 2013
    This was super tasty! I cooked the salmon on a baking sheet on foil at 450 for about 15 mins to reduce the risk of the topping burning, and it was a success! I love how the topping comes apart in the pasta and flavors the whole dish. Next time I'm going to try this with a little bread crumb/ parm topping for some crunch. Definitely making again!
    Reply
  • ATLer
    27 DEC, 2012
    We love this recipe and make it often, but does anyone have the issue of the topping charring under the broiler? I end up scraping it off every time. How do you compensate?
    Reply
  • hornstjl_631939
    23 SEP, 2012
    Wasn't a hit at all.
    Reply
  • cyrcyp
    6 FEB, 2012
    This method of cooking Salmon has become one of our favorites. I love the fennel and it adds a piquant flavor to the salmon. I often don't cook the pasta as I'm allergic to milk products but serve the pasta and spinach separately.
    Reply
  • cyrcyp
    6 FEB, 2012
    This method of cooking Salmon has become one of our favorites. I love the fennel and it adds a piquant flavor to the salmon. I often don't cook the pasta as I'm allergic to milk products but serve the pasta and spinach separately.
    Reply