Creamy salmon and leek pasta


    This dish is ready in 30 minutes. Spaghetti, fresh salmon and leeks, draped in a béchamel sauce, make a complete, savoury dinner.

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    Serves: 2 

    • 250g spaghetti
    • 1 knob butter
    • 1 tablespoon olive oil
    • 1 leek, cut into thin rounds
    • 2 fresh salmon fillets, without skin, cut into cubes
    • salt and ground black pepper
    • 1 or 2 pinches chopped fresh dill
    • For the béchamel sauce
    • 30g butter
    • 1 rounded tablespoon plain flour
    • 300ml milk

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Bring a saucepan of salted water to the boil, and cook the spaghetti according to the packet instructions. Drain, add the knob of butter, and keep warm.
    2. In a small frying pan on a low heat, cook and stir the leek until golden and soft, about 7 minutes. Stir in the salmon pieces, season with salt and pepper, add the dill and cook until the salmon is golden, about 10 minutes.
    3. Meanwhile, prepare the béchamel sauce: Melt the 30g butter in a saucepan. Whisk in the flour until smooth. Reduce the heat to low, and pour the milk in little by little, whisking constantly to make a smooth, thick sauce. Season with salt and pepper.
    4. Stir the béchamel sauce together with the salmon and leek mixture, then pour over the spaghetti and serve hot.
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