Italian fishermen discovered salmon pairs with leeks by accident in 1960s Liguria when Alpine trade routes crossed coastal ports.
Caramelised Leek & Salmon Pasta
Indulge in a delightful bowl of pasta featuring sweet, caramelized leeks and succulent salmon that will make your taste buds dance! This easy-to-make dish combines the rich flavors of sautéed leeks with perfectly cooked salmon, all tossed together in a luscious sauce that brings every bite to life. Perfect for a cozy dinner, this recipe is sure to become a weeknight favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2–3 garlic cloves, minced
- 1 large leek (white and light green parts only), sliced
- Lemon juice (optional, for serving)optional
🥩Meat & Seafood(1)
- 180–200 g salmon fillet (0.4 lbs)
🥛Dairy & Eggs(3)
- About 1 tbsp butter (14 g)optional
- 120 ml double cream (4.06 fl oz)
- Parmesanoptional
🫙Pantry Staples(1)
- Olive oil
🧂Spices & Seasonings(2)
- Fresh dill (for serving)optional
- Salt and black pepper
🍯Sauces & Condiments(1)
- A splash of white wineoptional
📦Other(1)
- 180 g orecchiette (6.35 oz)
👨🍳 Instructions
- 1
Cook the orecchiette according to package instructions.
- 2
In a pan, heat olive oil and butter, add sliced leeks and cook until caramelised.
- 3
Add minced garlic and salmon fillet, cook until salmon is tender.
- 4
Pour in white wine and double cream, stir well.
- 5
Season with salt, pepper, and serve with lemon juice, Parmesan, and fresh dill.
💡 Pro Tips
- ✓Caramelize leeks at 225-250°F (medium-low heat) for 15-20 minutes because their natural sugars break down slowly, and high heat will burn them before proper caramelization occurs.technique225-250°F for 15-20 minutes
- ✓Cook salmon to an internal temperature of 125-130°F and remove immediately because carryover cooking will raise it to the perfect 135°F while proteins remain tender.timing125-130°F internal temp
- ✓Add white wine after garlic becomes fragrant (30-45 seconds) but before cream to allow alcohol to cook off and concentrate flavors through reduction.timing30-45 seconds
- ✓Reserve 1 cup of starchy pasta water before draining because the 6-8% starch content helps bind the cream sauce to the orecchiette's ridged surface.technique6-8% starch content
- ✓Add double cream off heat or at lowest temperature because cream with 35% fat content will break and curdle above 180°F when combined with acidic wine.techniqueBelow 180°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Italian fishermen discovered salmon pairs with leeks by accident in 1960s Liguria when Alpine trade routes crossed coastal ports.
Caramelised Leek & Salmon Pasta
Indulge in a delightful bowl of pasta featuring sweet, caramelized leeks and succulent salmon that will make your taste buds dance! This easy-to-make dish combines the rich flavors of sautéed leeks with perfectly cooked salmon, all tossed together in a luscious sauce that brings every bite to life. Perfect for a cozy dinner, this recipe is sure to become a weeknight favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2–3 garlic cloves, minced
- 1 large leek (white and light green parts only), sliced
- Lemon juice (optional, for serving)optional
🥩Meat & Seafood(1)
- 180–200 g salmon fillet (0.4 lbs)
🥛Dairy & Eggs(3)
- About 1 tbsp butter (14 g)optional
- 120 ml double cream (4.06 fl oz)
- Parmesanoptional
🫙Pantry Staples(1)
- Olive oil
🧂Spices & Seasonings(2)
- Fresh dill (for serving)optional
- Salt and black pepper
🍯Sauces & Condiments(1)
- A splash of white wineoptional
📦Other(1)
- 180 g orecchiette (6.35 oz)
👨🍳 Instructions
- 1
Cook the orecchiette according to package instructions.
- 2
In a pan, heat olive oil and butter, add sliced leeks and cook until caramelised.
- 3
Add minced garlic and salmon fillet, cook until salmon is tender.
- 4
Pour in white wine and double cream, stir well.
- 5
Season with salt, pepper, and serve with lemon juice, Parmesan, and fresh dill.
💡 Pro Tips
- ✓Caramelize leeks at 225-250°F (medium-low heat) for 15-20 minutes because their natural sugars break down slowly, and high heat will burn them before proper caramelization occurs.technique225-250°F for 15-20 minutes
- ✓Cook salmon to an internal temperature of 125-130°F and remove immediately because carryover cooking will raise it to the perfect 135°F while proteins remain tender.timing125-130°F internal temp
- ✓Add white wine after garlic becomes fragrant (30-45 seconds) but before cream to allow alcohol to cook off and concentrate flavors through reduction.timing30-45 seconds
- ✓Reserve 1 cup of starchy pasta water before draining because the 6-8% starch content helps bind the cream sauce to the orecchiette's ridged surface.technique6-8% starch content
- ✓Add double cream off heat or at lowest temperature because cream with 35% fat content will break and curdle above 180°F when combined with acidic wine.techniqueBelow 180°F