This bright, creamy pasta dish features pan seared salmon over tagliatelle pasta coated in a delicious, tangy Greek yogurt sauce with mushrooms and asparagus. This dish is finished off with fresh lemon zest and creamy Burrata cheese.
The flavors in this dish scream springtime and I couldn't be happier to welcome the spring season and all the bright, delicious flavors that come with. I love salmon with pasta and the two ingredients pair beautifully in this flavorful pasta dish.
How to Make Creamy Salmon Pasta
Cut salmon into about 1-inch chunks and season with salt and cracked black pepper. Set aside.
In a medium bowl, whisk together Greek yogurt, broth, lemon juice and zest and cornstarch until fully combined. Set aside.
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat and add onion and mushrooms. Cook until onions are translucent, about 2-3 minutes. Add asparagus and garlic and cook until asparagus is crisp-tender, about 2-3 minutes.
Meanwhile, cook tagliatelle pasta in salted water according to package instructions until al dente. Strain pasta, reserving about a cup of pasta water.
Pour Greek yogurt sauce over veggies and cook until bubbling, stirring constantly. Season sauce with salt, pepper, garlic powder, herbs de Provence and red pepper flakes. Reduce heat to low, add grated Parmesan and simmer until creamy, adding a little pasta water as needed to reach a really smooth consistency.
In a separate large skillet, heat other tablespoon of olive oil over medium-high heat and add salmon. Cook until golden on the outside and medium on the inside, about 5 minutes.
Remove sauce from heat and add pasta. Gently toss until all pasta is coated with sauce. Top pasta with salmon chunks, torn Burrata pieces and more grated parmesan. Finish with lemon zest.
Storing Creamy Salmon Pasta
Leftover salmon pasta can be stored in an airtight container for up to three days in the fridge. I do not recommend freezing this pasta.
You can also prepare the sauce and veggies up to two days ahead of time and store in an airtight container in the fridge. When ready to serve, cook salmon and pasta and combine everything just as in the recipe steps above.
What to Serve with Creamy Salmon Pasta
This salmon pasta dish is delicious served on its own with no accompaniments. The pasta, salmon and veggies come together to create a complete meal in this recipe.
However, you can also serve this pasta with garlic bread and a side salad if you like for a springtime inspired feast!
Can I Use a Protein Other Than Salmon in This Pasta Dish?
You most certainly can! If you're looking to stick with seafood - shrimp or scallops would work beautifully in this dish. Chicken is another option that would pair well with this creamy pasta dish.
If you like, you can also forego the protein altogether and throw in some extra veggies. Add in some fresh corn and spinach or more mushrooms and asparagus. Be sure and let me know how your creations turn out in the comments section below!
You Will Also Love this Creamy Garlic Tuscan Salmon Recipe!
Creamy Salmon Pasta with Burrata
Ingredients
- 3 tablespoons olive oil extra virgin, divided
- 1 lb Atlantic salmon skinless
- salt and cracked black pepper to taste
- 1 cup lowfat Greek yogurt
- ¾ cup vegetable broth
- 1 tablespoon corn starch
- juice and zest of one large lemon
- 1 8 oz. pack baby bella mushrooms sliced
- ½ medium yellow onion diced
- 1 lb asparagus spears rinsed and cut
- 2 cloves garlic minced
- 1 lb tagliatelle pasta fettuccine or linguine work as well
- 1-2 teaspoons garlic powder
- 2 teaspoons herbs de Provence or Italian seasoning
- ¼-½ teaspoon red pepper flakes optional
- 1 cup grated Parmesan
- 4 oz Burrata cheese torn
- lemon zest and fresh parsley for garnish
Instructions
- Cut salmon into about 1-inch chunks and season with salt and cracked black pepper. Set aside.
- In a medium bowl, whisk together Greek yogurt, broth, lemon juice and zest and cornstarch until fully combined. Set aside.
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat and add onion and mushrooms. Cook until onions are translucent, about 2-3 minutes. Add asparagus and garlic and cook until asparagus is crisp-tender, about 2-3 minutes.
- Meanwhile, cook pasta in salted water according to package instructions until al dente. Strain pasta, reserving about a cup of pasta water.
- Pour Greek yogurt sauce over veggies and cook until bubbling, stirring constantly. Season sauce with salt, pepper, garlic powder, herbs de Provence and red pepper flakes. Reduce heat to low, add grated Parmesan and simmer until creamy, adding a little pasta water as needed to reach a really smooth consistency.
- In a separate large skillet, heat other tablespoon of olive oil over medium-high heat and add salmon. Cook until golden on the outside and medium on the inside, about 5 minutes.
- Remove sauce from heat and add pasta to pan with sauce. Gently toss until all pasta is coated with sauce. Top pasta with salmon chunks, torn Burrata pieces and more grated parmesan. Finish with lemon zest and fresh parsley.
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