Creamy Salmon Pasta

A creamy, comforting salmon pasta that comes together in half an hour from mostly pantry staples. Canned salmon does the work here, flaked into a silky dill-and-Dijon cream sauce and tossed with fettuccine.

The sauce is lighter than it tastes. Cornstarch whisked into chicken broth thickens it, so it turns velvety with just a modest splash of heavy cream rather than a heavy pour. Dijon mustard, fresh dill, and a squeeze of lemon keep it bright against the richness.

The salmon goes in last and is only warmed through, not cooked further, since it is already cooked and would dry out or fall apart with too much heat. Fold everything with the hot pasta and serve right away. It is the kind of quick, satisfying dinner you can keep the ingredients on hand for.

Chef Tips

• Pick through the canned salmon for bones and flake it gently so the pieces stay intact in the sauce.
• Whisk the cornstarch smoothly into the broth before heating, so the sauce thickens without lumps.
• Add the salmon at the very end and just warm it; overheating dries it out and breaks up the flakes.
• Toss with the hot pasta right before serving so the noodles don’t drink up all the sauce.

Variations

• Use fresh cooked or smoked salmon in place of canned.
• Stir in peas, baby spinach, or capers for color and bite.
• Swap the dill for parsley or chives, or add a little grated parmesan.