Creamy Salmon Piccata and Pasta

5.0/5 rating (2 votes)
Creamy Salmon Piccata and Pasta

We have been on the go for all of December and tonight I felt like a comfort salmon dish.  I am starting HEWfit in a few weeks and decided salmon and pasta was a perfect dinner for us.  As an Italian pasta was always a frequent visitor but over the past several years it makes a rare appearance.  When we do eat pasta it's a small amount.  Tonight the salmon will be the star but it will be yummy for us to enjoy!  

Go ahead and give this recipe a try!  I bet it would also be great with spaghetti squash too.  



  • 1/2 pound of your favorite pasta
  • 1 pound fresh salmon
  • 1/4 cup all purpose flour plus more
  • 1 teaspoon kosher salt
  • 1/2 - 3/4 teaspoon freshly ground pepper
  • Olive oil and Unsalted butter
  • 1 clove garlic, minced
  • 1 cup low-sodium chicken broth
  • 1/2 cup milk or cream
  • 1/4 cup parmesan cheese
  • 1 lemon, 1/2 juiced and the other sliced


  1. Boil water then add about 1 tablespoon of salt.  Cook pasta to the directions on the box less 2 minutes.  Drain and set aside.

  2. Take salmon and slice into desired pieces. Season both sides with salt and pepper then lightly coat with flour.  Set aside.

  3. Heat a large sauté pan over medium high heat.  Add in 1 tablespoon of oil and 1 tablespoon of unsalted butter.  Once the butter has melted and starts to bubble add salmon to the pan.  Cook each side for 3 minutes.  Transfer to a plate and cover with foil.  

  4. In the same pan add in 2 tablespoons of unsalted butter and garlic over medium heat.  When butter melts add in 2 tablespoons of flour.  Mix together until it is almost solid and a light brown color.  Whisk in chicken broth and milk then bring to a boil.  Reduce to simmer then whisk in parmesan cheese.  Season with 1/2 teaspoon of salt and pepper.  Add pasta into the pan then top with salmon and capers.  Let cook for about 4 minutes to warm through then top with lemon slices.  Enjoy 

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