pasta with salmon and leeks

pasta with salmon and leeks
  • 1 (8 ounce) package spaghetti
  • 2 tablespoons butter
  • 1 leek, chopped
  • 1/2 cup dry white wine
  • 4 tablespoons sour cream
  • 7 ounces salmon fillets
  • salt and freshly ground black pepper to taste
  • 1/2 teaspoon minced fresh savory (optional)
  • 1/2 teaspoon minced fresh thyme
  • 2 tablespoons grated fresh Parmesan cheese, or to taste


  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  2. While spaghetti is cooking, melt butter in a large skillet over medium heat. Cook and stir leek until soft, about 5 minutes. Pour in white wine and simmer until almost all the wine has evaporated, 3 to 5 minutes. Stir in sour cream and 1 ladleful of spaghetti cooking water and mix well. Reduce heat to low. Add salmon and cook until it is cooked through, about 5 minutes. Season with salt and pepper. Stir in savory and thyme.
  3. Drain spaghetti and toss with the creamy salmon. Serve sprinkled with Parmesan cheese.

05/15/2019
pasta with salmon and leeks, recipe PT15M PT1H 5 455 calories

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