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Creamy Salmon and Leek Pasta

Chef John

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

45 m servings 896 cals
Original recipe yields 2 servings

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Directions

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  • Prep

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 896 calories; 56.7 g fat; 62.2 g carbohydrates; 31.3 g protein; 216 mg cholesterol; 207 mg sodium. Full nutrition

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Reviews

Read all reviews 40
  1. 58 Ratings

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Most helpful positive review

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 th...

Most helpful critical review

I should have known being a Chef John recipe that I should have stayed away...his recipes are always disasters///but this sounded interesting. Thank God I didn't waste any slamon on this, just m...

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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 th...

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,...

Delicious salad- I make this every month or more! I double the sauce as a personal preference but perfect as written! Thanks Chef John!

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 ...

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 rea...

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 delici...

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 ...

I too found it a bit too sour. Wish I'd read the previous reviews! Will make again with a bit less lemon.

Great dish but a bit on the sour side. Not sure if it was too much creme fraiche.....