Go Back Email Link
+ servings
overhead shot of creamy salmon pasta in skillet on wooden surface

Creamy Salmon Pasta with Burrata

Ashley Boyd
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.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 478 kcal


  • 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


  • 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.


Serving: 1ServingCalories: 478kcalCarbohydrates: 43.9gProtein: 25.3gFat: 23.5gSaturated Fat: 8.8gCholesterol: 52mgSodium: 498mgPotassium: 548mgFiber: 2.9gSugar: 10.3gCalcium: 351mgIron: 2mg
Keyword easy pasta recipes, salmon dinner, salmon pasta, spring pasta recipes
Tried this recipe?Tag @thepinkowlkitchen on Instagram! And don't forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review!