This easy salmon pasta dish is a great way to use leftover salmon, or to make a little fish go a long way. A tasty mid-week family meal everyone will enjoy.
Kipper and I were staying with my parents for a few days, and my Mum asked me to rustle up a dinner that would use a big piece of leftover cooked salmon that needed to be eaten up. Having raided the fridge for additional ingredients, I came up with this easy and very tasty salmon pasta dish.
Full of flavour
The sauce for this salmon pasta is creamy and delicious. There is some sweetness from the leeks, and a sharp freshness from the lemon juice. The chopped fresh dill is a classic accompaniment for the salmon and really elevates the flavour.
Deliciously dairy free
My Mum is on a dairy-free diet, so I made a small amount separately for her but without any dairy products. I substituted soya milk for the cows’ milk, and Tofutti ‘cream cheese’ for the cream cheese. You could probably tell the two salmon pastas apart if you had them side-by-side, but it’s pretty close.
Quick and tasty
This salmon pasta dish makes a fabulous speedy supper, and certainly everyone at our table enjoyed it – from my Octogenarian Dad to my pre-school daughter.
This is a great recipe to use up leftover salmon, but it’s also good enough to warrant cooking some specially – and it makes a small portion go a long way. Just zap it in the microwave for a few minutes before adding to the sauce as per the recipe.
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Salmon pasta with leeks and dill
- 2 tbsp olive oil
- 1 medium leek
- 20 g plain flour (2¼ tbsp)
- 300 ml milk (1⅓ cups)
- 45 g cream cheese (generous ⅓ cup)
- 200 g cooked salmon (or thereabouts)
- 1-2 tbsp chopped dill plus extra to garnish
- ½ lemon - juice
- Salt and pepper
- 500-600 g cooked pasta, to serve (approx. 2½-3 cups)
- Remove the outer leaves from the leek, clean well, and slice finely.
- Heat the olive oil over a medium heat and sauté the sliced leeks until soft. Add the flour and cook, stirring, for 2-3 minutes.
- Gradually add the milk, stirring well to combine. Once all the milk has been added, bring up to a simmer, and cook, stirring constantly for 2-3 minutes until the sauce has thickened slightly. Stir in the cream cheese and mix well. Remove the sauce from the heat.
- Remove and skin and bones from the salmon, if necessary, and flake the flesh into chunky pieces. Add the flaked salmon, dill and lemon juice to the sauce, then season with salt and pepper to taste.
- Gently warm the sauce through, and serve atop pasta, sprinkled with a little extra dill.
If you’d like more quick and easy pasta recipes, try this quick courgette and cherry tomato pasta, this 15 minute creamy smoked salmon and pea pasta, or this zesty tuna pasta which is good hot or cold!