Looking for an easy yet elegant dinner idea that’s perfect for both weeknights and spontaneous gatherings with friends?
This rich and creamy salmon pasta in saffron sauce is just what you need.
Ready in under 30 minutes, it combines tender salmon fillet, fragrant saffron, and silky cream for a dish that feels like a little Mediterranean holiday—without leaving your kitchen.
What Makes It Special?
Saffron, known as the “golden spice,” adds a subtle, luxurious aroma and a beautiful golden hue to the sauce, elevating a simple salmon pasta into something truly indulgent.
Paired with fresh basil and a splash of white wine, it’s a balanced mix of richness and freshness.
Serve it straight from the pan for a no-fuss dinner that will impress every time.
Ingredients (Serves 4):
600 g salmon fillet (with skin)
500 g pasta of your choice (tagliatelle or linguine work beautifully)
1 bunch fresh basil
100 ml dry white wine
1 tbsp olive oil
Salt and freshly ground black pepper
1 spring onion
1 tbsp butter
200 ml cream
1 cup sour cream
1 sachet saffron (or about 0.1 g)
Step-by-Step Preparation:
Prep the Salmon: Remove the skin from the salmon fillets and cut the fish into bite-sized cubes. In a bowl, toss the salmon with 1 tablespoon of white wine, the olive oil, salt, and pepper. Let it marinate for about 10 minutes while you prepare everything else.
Cook the Pasta: Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside, reserving a bit of pasta water if you’d like to thin the sauce later.
Start the Sauce: Thinly slice the spring onion. In a large pan, melt the butter over medium heat and gently sauté the onion until soft and translucent. Deglaze with 100 ml of white wine and let it simmer briefly to reduce slightly.
Add the Creaminess: Stir in the saffron threads or powder, then add the sour cream and regular cream. Stir and let the sauce simmer gently until thickened and creamy—about 5–7 minutes.
Cook the Salmon: Add the marinated salmon pieces to the sauce and let them simmer gently for about 3–4 minutes, just until cooked through. Be careful not to overcook them—they should be tender and flaky.
Combine: Add the cooked pasta to the sauce and toss everything together until well coated. If the sauce feels too thick, stir in a splash of reserved pasta water to loosen it.
Finish & Serve: Season with salt and freshly ground black pepper to taste. Tear or chop the fresh basil leaves and scatter over the pasta just before serving.
Pro Tip: Pair this dish with a crisp glass of white wine (like Pinot Grigio or Sauvignon Blanc) and a green side salad for a complete, crowd-pleasing meal, according to Freundin.
