A super easy springtime pasta! Not too heavy, not too light, some would say; 'just right.' Not many ingredients but big time flavor.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return to the pot.

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  • Melt butter in a saucepan over medium heat. Cook and stir leek in butter until slightly softened, 6 to 7 minutes; season with salt. Pour white wine and lemon juice over the leeks, and bring to a boil while scraping any browned bits of food from the bottom of the pan with a wooden spoon. Simmer until most of the liquid evaporates, about 5 minutes.

  • Stir creme fraiche, mustard, and 1 pinch cayenne pepper into the leek mixture. Reduce heat to low and let cook until warmed, about 5 minutes. Add salmon to sauce; cook and stir until salmon starts to flake and is no longer pink in the center, 2 to 3 minutes. Remove pan from heat and stir in cilantro. Pour sauce over spaghetti; toss to coat. Garnish with a pinch of cayenne pepper.

Chef's Note:

This recipe will work with any other fish, poultry, or meat. You can use cilantro, parsley, tarragon, or your favorite chopped fresh herbs.

Nutrition Facts

896 calories; protein 31.3g; carbohydrates 62.2g; fat 56.7g; cholesterol 215.7mg; sodium 206.8mg. Full Nutrition
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Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/27/2012
DELICIOUS. I'm not even a huge fan of fish but we had some salmon in the fridge that needed to be used and I'm so glad I tried this recipe. The leeks really absorb and retain the flavor of the wine and butter and the sauce was just the right amount of 'creamy'. I used spinach pasta noodles instead of regular spaghetti and served it with a side of garlic asparagus and my boyfriend and I both loved it. I can't believe nobody else has rated this recipe yet! Will definitely be making it again. Read More
(24)

Most helpful critical review

Rating: 1 stars
10/26/2019
We followed the recipe and it was just a weird flavor combination that didn't sit well with us. Read More
80 Ratings
  • 5 star values: 52
  • 4 star values: 18
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
06/27/2012
DELICIOUS. I'm not even a huge fan of fish but we had some salmon in the fridge that needed to be used and I'm so glad I tried this recipe. The leeks really absorb and retain the flavor of the wine and butter and the sauce was just the right amount of 'creamy'. I used spinach pasta noodles instead of regular spaghetti and served it with a side of garlic asparagus and my boyfriend and I both loved it. I can't believe nobody else has rated this recipe yet! Will definitely be making it again. Read More
(24)
Rating: 5 stars
09/26/2017
Thank you Chef John!!!! Absolutely scrumptious. I will cut back on the lemon next time I found it just a touch too sour. So easy but very decadent. I watched the video just before making it gave me great confidence. (I even donned an apron and sipped on wine whilst making). Made it a second time and added a few other left over veggies and some capers. This is an easy 30 minute or less meal. Addendum: I made this again tonight. Fabulous other than I forgot my own advice to cut back on the lemon. Halve the amount folks. Yummy and easy recipe. Again thanks Chef John!!! Read More
(11)
Rating: 5 stars
08/13/2012
Delicious salad- I make this every month or more! I double the sauce as a personal preference but perfect as written! Thanks Chef John! Read More
(9)
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Rating: 5 stars
05/11/2018
This was like eating in a fine dining restaurant. I couldn't believe it came out of my kitchen. I made it according to the recipe. Update: I've made this a second time and have to say that I think it's key to use the creme fraiche and a good white wine that you enjoy drinking. Here in BC the creme fraiche is available in Save On Foods and is produced by Liberte. It's a little tough to find on the shelf though. I love lemon and considered adding the whole lemon...glad I didn't because the flavor is just right as is. I used basil rather than cilantro but think that fresh dill would work well too. I also think you could substitute shrimp and/or scallops for the salmon. Once again this was a delicious meal! Read More
(6)
Rating: 4 stars
11/04/2012
I would say this errs on the "too heavy" side personally. I will definitely make it lighter next time. The flavors are really tasty and complex though. The Dijon is a must. I don't usually really like cilantro but I thought it worked well in this dish. As far as the amount of pasta suggested I believe this means to call for "8 ounces" or "1/2 package " not "half of an 8oz pkg." You will probably have leftovers if you make this for 2. Read More
(4)
Rating: 5 stars
06/25/2013
Delicious and super easy! Make sure to cut back on the lemon just a tad! No creme fraiche but used heavy creme instead next time i'll find creme fraiche and try that but without = still delicious. Read More
(3)
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Rating: 5 stars
05/20/2013
Very Tasty. I didn't have creme fraiche used a non dairy sour creme and a little non dairy cremer. It came at great. I also use mini shell pasta. I would highly recommend this recipe and don't be afraid to make it your own. Read More
(3)
Rating: 4 stars
02/16/2013
Great dish but a bit on the sour side. Not sure if it was too much creme fraiche..... Read More
(2)
Rating: 4 stars
04/17/2013
I too found it a bit too sour. Wish I'd read the previous reviews! Will make again with a bit less lemon. Read More
(2)
Rating: 1 stars
10/26/2019
We followed the recipe and it was just a weird flavor combination that didn't sit well with us. Read More
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