Heat a couple tablespoons of olive oil in a skillet over medium heat. Cook, turning every couple of minutes, until the fish is cooked through. Depending on the thickness, this will take about 8-10 minutes. Remove salmon from pan and keep warm.

In the same pan, add finely chopped garlic and shallots. Cook over low heat until the onions are translucent, but do not brown them. Add fresh thyme and heat for a couple of minutes. Add wine and increase heat to medium. Cook until it is reduced by half.

At the same time, let the pasta cook according to the instructions on the package. For my taste, Fettuccine is most suitable here, but you can take another type. Add milk, cream, grated Parmesan to the pan and season with salt and pepper to taste. Increase heat and cook, whisking occasionally, until cheese is melted.

Add the remaining dill and green peas. Cook for a couple more minutes and then turn off the heat. Frozen peas must first be thawed and excess water drained. Drain the water from the finished pasta, reserving half a cup. If the sauce seems too thick, dilute it with this water.

Mix the sauce with the pasta and serve with the salmon pieces on top. The paste turns out very tender and creamy. Each serving contains approximately 4-5 pieces of fish. Bon appetit! The recipe is adapted from the English-language blog Tatyana's everyday food. Many thanks to the author.

I suggest making a quick, tasty and satisfying dinner of pasta with salmon in a creamy sauce. Restaurants usually serve spaghetti in sauce, but usually the spaghetti ends up separate and the sauce is on its own. Therefore, I advise you to take fusilli, penne, rigatoni, bucatini, in general, this type of pasta (pasta) on which the sauce can “catch.” For me it's bucatini.

It is better to use 15% or 20% cream for the sauce. And don’t be afraid to give this dish to children: the alcohol completely evaporates during heat treatment.

To prepare pasta with salmon in creamy sauce, prepare the ingredients according to the list.

This is what bucatini looks like. This is the same spaghetti, only in the form of tubes. The name comes from the Italian "Buko", which means "Hole".

So let's begin. Cut the leek (only the white part) into rings and fry in olive oil.

Add cream and wine.

Cut the fish into cubes and add to the pan. Stir and simmer over low heat for 5-7 minutes until the fish is cooked. Don't forget to stir periodically. During this time the sauce will thicken a little.

At the same time, boil the bucatini in salted water.

The sauce is ready. Salt and pepper to taste.

In the meantime, the pasta is ready. We put it in a saucepan, but do not pour out the water in which the bucatini was boiled. We will need it if the sauce seems thick. Just add it to the sauce until you reach your desired consistency.

Mix carefully. The sauce will get into the holes and it will be very tasty!!! :-)

All! Pasta with salmon in creamy sauce is ready!

We serve it right away. Bon appetit!

The word “pasta” in Italian means “dough” - this is what Italians call any pasta. Good pasta is made only from durum wheat and is a source of healthy complex carbohydrates and fiber. In addition, real Italian pasta and sauces for it are always prepared only in olive oil, and finished pasta should be “al dente”, that is, slightly undercooked. The most popular pastas are bolognese, seafood bolognese, pasta with mushrooms and, of course, pasta with salmon.

Pasta with salmon in creamy sauce is not only very tasty, but also very healthy, because red fish is a rich source of protein, vitamin D, omega 3 polyunsaturated fatty acids and many other beneficial substances. To prepare this simple, hearty and delicious dish you will need the following ingredients:

• pasta (spaghetti) – 300 g;
• salmon (trout, salmon) – 250-300 g;
• cream (fat content 10-20%) – 150-200 ml (partial glass);
• 2-3 unpeeled cloves of garlic;
• olive oil ¼ cup;
• fresh dill;
• salt;
• marjoram;
• cheese (Parmesan or any other hard);
• oregano;
• lemon juice;
• ground black pepper.

*Makes about 3 servings.

Cooking time: 20 minutes.
Calorie content of the dish - 140 kcal.

How to cook salmon pasta in creamy sauce:

1. Wash the fish, remove the skin and bones, sprinkle with lemon juice and cut into small pieces.

2. Pour olive oil into a frying pan, add unpeeled garlic cloves and heat. Place the salmon in the pan and fry over high heat for about five minutes, then reduce the heat and continue frying the fish for another 5-7 minutes.

3. Add spices (oregano, marjoram, ground black pepper, salt) and cream, simmer for several minutes. The sauce should thicken slightly.

4. Prepare the pasta: pour cold water into a large saucepan and bring it to a boil. Salt to taste, add a few drops of olive oil and pasta, then place in a colander and drain. *Cooking time is indicated on the package.

The bright combination of colors makes it truly festive and cheerful. This quick recipe for a delicious dish will help you out more than once when you lack time for cooking.

To taste pasta with salmon in cream sauce was more rich, add Pesto sauce to the dish. And if this dish is served elegantly, then pasta with salmon will turn into a luxurious dinner.

We will need:

• pasta (horns, shells, spirals) - 250-300 g;
• salmon fillet - 300 g;
• cream - 0.5 cup;
• salt and pepper - to taste;
• hard cheese - 100 g;
• olive oil - a few drops;
• lemon juice -1 tsp;
• Pesto sauce - 0.5 cup.

How to make pasta with salmon:

1. Sprinkle the salmon with salt, pepper, and lemon juice.
2. Bake the salmon fillet in a greased pan in the oven at 190°C for about 20 minutes.
3. Mash the finished fillet with a fork.
4. Boil your favorite pasta, but slightly undercook it. When you drain the pasta, leave half a cup of this broth.
5. Bring the cream or concentrated milk to a boil and simmer for 3 to 4 minutes.
6. Add pasta to cream and simmer for another minute.
7. Add salmon to the pasta, simmer for a minute, add salt and pepper.
8. Remove pasta with salmon in cream sauce off the heat and add

The picture is a terrible boast - these are the balls I have on my veranda (the terrible color of fashionable varnish).
And we need to somehow remove the aftertaste from these endless geniuses and creators of forks and spoons.)
Keep your favorite pasta, which is very fast and invariably enjoys even some offensive success with me.
There’s not much movement at all, eh... but, as we know, pasta is an eternal treasure, and let alone pasta with cream...
There will be two universal recipes here, shells and pasta in the same sauce.

Now I’ll tell you how to cook two dishes almost simultaneously.
Very convenient, especially when there are a lot of sudden guests.

So, we need for pasta (about 500 g of spaghetti, or other pasta):

200 g salted or lightly salted salmon

For the sauce:

500 ml cream (fat content is solely on your girlish conscience)
- about 8 cloves of garlic (a lot!)
- a bunch of parsley
- olive oil
- salt and pepper (to taste)

Cut the salmon into long strips. Chop the parsley finely and finely chop the garlic.

In a wide saucepan or deep frying pan, fry the garlic in olive oil.
Attention! Only to the smell, not to the coloring.
Pour in the cream and over medium heat (stirring regularly) let it reduce by exactly two-thirds - let it thicken.
Pepper to taste.
Let me remind you - the wider the bottom of your pan, the less time you will need.

And now we throw our shells there (tellini here, a Camargue specialty).
It could be vongole, mussels (or even a mixture of seafood), whatever is sitting nearby under the water?
Let them open, stirring well.
Remember that the most important thing with any sea creatures is not to overcook them?
As soon as they start to open, take them out immediately, otherwise you will end up with erasers.
A very common mistake is that we forget that if we turned off the heat under the pan, we did not stop cooking! This is especially true for seafood. As soon as the first shells begin to open, immediately turn off the heat, cover them with a lid - they will come on their own. (This is, of course, if you don’t take them out right away.)

At the very, very end we throw in parsley.
If you cook the pasta later, carefully remove the shells with a slotted spoon, we want the sauce to remain.
And attention again! Any shells do not need to be salted!
They are already from salty sea water with an amazing taste.
And in general, this is my favorite sauce for mussels and vongole.

And immediately make pasta in this sauce.
We throw salmon into it, literally for a couple of minutes, and pre-boiled pasta.
The pasta needs to be cooked just a little bit, then it will sit perfectly in the sauce.
Be sure to taste the sauce to see if it needs salting (the salmon was already salted).
Warm up the salmon and pasta together for a couple more minutes and immediately serve.
I agree - it’s hellishly fat and irresponsible to grow big and small... but oh, how wonderful it is.)
I sometimes cook it with fresh salmon - it’s always a success.
And for Parmesan lovers, you can stir it right into the sauce at the very end, let it melt.

*For those attentive, once again.)
This sauce is for both shells and pasta. They can be cooked separately!
Lots and lots of garlic and parsley, boiled cream and that’s it.)

And as food bloggers write with extreme politeness (this is not about me)
Bon appetit!

Is everything clear? Who has blue nails here?
Questions?
ps And who insistently demanded apricot pies? I'll try to give it away today.)