One Pot Pasta with Salmon and Creamy Sauce
Danish one-pot pasta combining salmon, mushrooms, spinach, and mornay sauce cooked together in a single pot. Red onions and fresh herbs infuse the dish, which simmers until pasta reaches al dente. Salmon pieces are added near the end to steam gently, preserving their delicate texture. Finished with optional parmesan and lemon juice.
Ingredients
- 2 stk red onion, finely chopped
- 3 ½ oz mushroom, sliced
- champignon substitute: squash, carrot, bell pepper, sliced(optional)
- 3 ½ oz fresh spinach
- 1 lb dried pasta, such as penne or fusilli
- 0.0 cups water
- ½ package vegetable bouillon cube
- 2 cups mornay sauce
- 2 tsk dried thyme, or fresh thyme sprigs(optional)
- 4 stk salmon fillet, cut into chunks
- parmesan cheese, grated(optional)
- fresh lemon juice(optional)
Instructions
- 1
Heat oil in a pot, add finely chopped onion and mushroom or other vegetables
- 2
Stir briefly, then add spinach, pasta, water, mornay sauce, thyme, and bouillon
- 3
Bring to a boil, cover with a lid, and simmer about 8 minutes until pasta is al dente, stirring occasionally
- 4
Place salmon pieces cut into chunks on top of the pasta, cover, and steam for a couple minutes until no longer translucent
- 5
Serve hot, optionally garnished with parmesan and fresh lemon juice
Tips
Do not overcook salmon to avoid dryness; steam only until no longer translucent
Stir pasta occasionally during simmering to prevent sticking
Bouillon dissolves during cooking; no need to dissolve separately
Good to Know
Refrigerate leftovers in airtight container up to 2 days. Reheat gently with splash of water or cream.
Prepare vegetables and cut salmon up to 4 hours ahead. Do not cook pasta in advance.
Serve immediately while hot. Offer additional parmesan and lemon wedges at table.
Common Mistakes
Do not overcook salmon to avoid dry, tough texture
Do not skip stirring during simmering to avoid pasta clumping