Creamy salmon and leek pasta

Creamy salmon and leek pasta


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


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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