You should make this salmon white wine sauce pasta recipe on a weeknight when you are craving something different but utterly delicious.
This Pasta dish is quickly recreated in 30 minutes and best enjoyed, of course, with a glass of white wine or even rose wine.
My recent obsession has been, admittedly, this Pan-Fried Salmon in White Wine Sauce with Tagliatelle.
How to make the Salmon White Wine Sauce Pasta?
In this recipe, cook the gorgeous salmon fillet pieces separately with the onion rings first, afterward, once the salmon is seasoned and cooked on both sides, add the white wine, cream and lemon to create a sauce.
You will cook the tagliatelle pasta separately while preparing the salmon and the flavorful sauce.
It’s that simple and also time-saving. See the printable recipe further down with the step by step pictures.
Also, learn why salmon fish is a so-called super fish and if farm-raised salmon is safe for consumption.
Salmon White Wine Sauce Pasta Recipe
- 12 nests Tagliatelle
- 2 Tablespoon Olive Oil extra virgin
- 2 medium Onions
- 6 pieces Salmon Fillets with skin
- pinch Salt
- pinch Black Pepper
- 1 Tablespoon Italian Seasoning optional or substitute with dried Oregano
- 1 cup White Wine
- 4-5 Tablespoons Fresh Cream
- juice of 1 Lemon
- 6 Cocktail Tomatoes
- Cook the Tagliatelle according to package instructions or until al dente. I used normal and green (spinach colored) Tagliatelle mixed.
- Slice your Onions into rings and fry short for a minute with the Oil in a pan. Then place the clean salmon fillet onto the onion rings.
- Season with salt, pepper and pizza seasoning and cook for 5 minutes, then turn the salmon fillet, cook for another 5 minutes. Then pour in the white wine.
- Cut your cocktail tomatoes into wedges and serve/top your pasta and salmon fillet with the tomatoes.
Dear Reader, what’s your favorite way to eat salmon fish?