Description
This Creamy Honey Mustard Salmon Pasta combines tender baked salmon fillets glazed with a sweet and tangy honey mustard sauce, tossed with perfectly cooked pasta in a rich, creamy white wine sauce. Enhanced with garlic, shallots, and fresh parsley, this dish is a delightful and elegant meal perfect for weeknight dinners or special occasions.
Ingredients
Salmon and Marinade
- 2 salmon fillets (about 300 g / 10.5 oz)
- 1 tablespoon honey
- 1 clove garlic, crushed
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Pasta
- 250 g (8.8 oz) pasta
- Salt (for pasta water)
Sauce
- 1 tablespoon olive oil
- 1 medium shallot, finely diced
- 75 ml (⅓ cup) dry white wine
- 1 teaspoon wholegrain mustard
- 200 ml (1 cup) double cream
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat the oven: Preheat your oven to 190°C (375°F) and line a baking tray with foil to prepare for baking the salmon.
- Prepare the honey mustard glaze: In a small bowl, mix the honey, crushed garlic, lemon juice, salt, and black pepper. Use a pastry brush to evenly coat the salmon fillets with this mixture.
- Bake the salmon: Place the glazed salmon fillets on the prepared baking tray and bake in the preheated oven for 10 minutes until cooked through and flaky.
- Cook the pasta: While the salmon is baking, bring a large pot of water to a boil, generously salt it, and cook the pasta al dente according to package instructions. Reserve a small amount of the pasta water before draining.
- Sauté shallots: In a large, deep pan, heat the olive oil over medium heat. Add the finely diced shallot and sauté for 3-4 minutes until softened and translucent.
- Make the creamy sauce: Pour in the dry white wine and cook until most of the alcohol evaporates. Stir in the wholegrain mustard and double cream, letting the sauce simmer gently for 1-2 minutes to thicken slightly.
- Add salmon to sauce: Flake the baked salmon with a fork and carefully fold it into the creamy sauce, combining gently to keep the salmon pieces intact.
- Toss pasta with sauce: Add the drained pasta to the pan with the sauce and gently toss to coat. If the sauce is too thick, add a splash of reserved pasta water to loosen it to your desired consistency.
- Finish and serve: Stir in the chopped fresh parsley, adjust seasoning with salt and pepper to taste, and serve the pasta immediately while warm and creamy.
Notes
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor in the sauce.
- Double cream can be substituted with heavy cream if double cream is unavailable.
- Reserve pasta water to adjust sauce consistency; it helps the sauce cling better to the pasta.
- Ensure not to over-bake the salmon to keep it moist and tender.
- For a lighter alternative, use half-and-half cream, but the sauce will be less rich.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: European
