Creamy Salmon and Pasta Primavera with Spring Vegetables
This elegant pasta dish combines tender salmon with fresh sugar snap peas and mushrooms in a creamy herb-infused sauce. The delicate white wine and cream sauce is brightened with dill, rosemary, and thyme, creating a restaurant-quality meal perfect for spring entertaining or a special weeknight dinner. The pasta and vegetables cook together for convenience while the salmon can be prepared using your preferred method.
Ingredients
- 8 oz linguine
- 2 cups sugar snap peas
- 1 pound salmon filletschicken breast or shrimp1:1proteinfish-freeadds shellfish
Adjust cooking time accordingly
Full guide → - 2 tbsp butter
- 1 ½ cups mushrooms, sliced
- ¾ cup onion, chopped
- 1 cup chicken stock
- 3 tbsp flour
- ½ tsp salt
- 1 tsp McCormick Gourmet Organic Dill Weed
- ¼ tsp McCormick Gourmet Organic Rosemary, crushed
- ¼ tsp McCormick Gourmet Organic Thyme
- ¼ cup dry white wineadditional chicken stock1:1alcohol-freeFull guide →
- ¼ cup heavy cream
Instructions
- 1
Cook pasta according to package directions, adding sugar snap peas during the last 3 to 4 minutes of cooking, then drain well
- 2
Cook salmon using your preferred method, then flake the cooked salmon and set aside
- 3
Melt butter in large skillet over medium heat
- 4
Add mushrooms and onion to skillet, cook and stir for 4 minutes
- 5
Whisk together chicken stock, flour, salt, dill, rosemary, and thyme until well blended
- 6
Add stock mixture to skillet and bring to boil, stirring constantly
- 7
Simmer for 2 minutes while continuing to stir
- 8
Add wine and cream to the sauce
- 9
Gently stir in flaked salmon and cook until heated through
- 10
Serve sauce over pasta and snap peas
Tips
Cook salmon using your preferred method - pan-seared, baked, or grilled all work well for this recipe
Add snap peas at the end of pasta cooking to maintain their bright color and crisp texture
Whisk the flour mixture thoroughly to prevent lumps in the final sauce
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Sauce can be prepared up to 1 day ahead without salmon, reheat gently and add flaked salmon before serving
Serve immediately while hot, garnish with fresh herbs if desired
Common Mistakes
Don't overcook snap peas to maintain their bright color and crunch
Whisk flour mixture thoroughly to avoid lumpy sauce
Add salmon gently at the end to prevent breaking up the flakes
Substitutions
Dairy-Free Swaps
General Alternatives
Adjust cooking time accordingly
Full guide →FAQ
Can I use frozen salmon instead of fresh?
Yes, thaw frozen salmon completely and pat dry before cooking. The texture may be slightly different but will still work well in this recipe.
What if I don't have white wine?
Substitute with additional chicken stock or use white wine vinegar (1 tablespoon) mixed with extra stock for similar acidity.
How long will leftovers keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. Reheat gently to prevent the cream sauce from separating.