This is a lovely salmon spaghetti dish made with red wine, cream and garlic. It tastes like it came from a restaurant but it's really simple and tastes stunning.

Recipe Summary

10 mins
15 mins
25 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Place the salmon into a baking dish, and season with the tarragon and a dash of red wine. Cover with a lid or aluminum foil.

  • Bake the salmon for about 5 minutes, then remove the lid, and add the prawns to the dish. Cover, and return to the oven. Cook for 10 minutes, or until salmon flakes with a fork, and prawns are pink.

  • Meanwhile bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook for 7 minutes, or until tender. After the first 2 minutes, add the asparagus spears they will be done at the same time.

  • As you wait for the pasta, heat the oil in a large skillet over medium-high heat. Add the onion and mushrooms; cook and stir for a few minutes, then add the garlic. Cook until garlic is fragrant, then add the wine. Cook and stir to remove any bits stuck to the pan, then reduce the heat to low and stir in the cream.

  • Drain the spaghetti and asparagus, and mix into the skillet with the cream sauce. Flake the salmon and mix it in too. Pour onto a serving dish, and place the prawns on top. Garnish with grated Parmesan cheese, and serve.

Nutrition Facts

458 calories; protein 23.6g; carbohydrates 46.6g; fat 16.9g; cholesterol 73.9mg; sodium 84.2mg. Full Nutrition

Reviews (16)

18 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
This tasted really wonderful - but the prawns are really unnecessary and the combination red wine/salmon made for a really unappetizing PURPLE sauce. The sauce would not thicken so I had to use a thickener. I would make this again but use a chablis or white wine rather than the red and certainly add maore mushrooms. Tasted great - looked bad. Read More
Rating: 4 stars
This was a fairly easy recipe that ended up tasting great! Next time I will try using a bit more garlic a serve the salmon on the side rather than mixing it in. Read More
Rating: 2 stars
This is probably one of the most unappetizing recipes I have tried of late. It had a really strange taste and the sauce was bland and rather scant. Definitely taking this off my list. Read More
Rating: 4 stars
I omotted the tarragon as I can't stand it. Apart from adding a little more Parmesan I made this pretty much as written. Turned out great. Thanks! Read More
Rating: 5 stars
I followed this recipe almost exact & everyone thought it was delicious also was easy to make. Read More
Rating: 4 stars
I used blush wine snow peas instead of asparagus and fromage frais instead of cream and it was just as delicious. Read More
Rating: 4 stars
We actually used soymilk instead of cream & it was still tasty! Maybe it's 5 stars w/the cream. Read More
Rating: 5 stars
Made this because I had all the ingredients ( except the fresh mushrooms). I must say I am impressed! I will be making this again next time with the mushrooms. Read More
Rating: 4 stars
I used white wine instead of red and added a splash of fresh lemon juice on the salmon. I only had frozen cooked shrimp it was okay. At the end I added fresh spinach and some pine nuts. We enjoyed it; the recipe was light unlike some pasta dishes with cream sauce. My husband said this is a keeper! Read More