Salmon and Arugula Pasta

Pasta is one of the most loved dishes in my home. It is delicious and filling, and you can make it in so many ways with different ingredients and with different pasta varieties. Today’s recipe, Salmon and Arugula Pasta, happens to be one of the favourites in my home. I make it with fresh salmon that is easily available in supermarkets in Germany. The pasta gets a lovely creaminess from fresh cream, richness from butter and garlic and and a citrusy punch from lemon zest and lemon juice. This riot of flavours sets this pasta apart from other pasta recipes.

If you like salmon, you might also like my 2 recipes for pan-seared salmon.

You can make Salmon and Arugula Pasta in under 30 minutes. It is an ideal recipe if you have little time but want to make something easy and delicious at home. You might also want to check out my under-30 minute recipes, which are ideal for busy people.

I have already shared with my readers the recipes for Pasta Carbonara, Veg Pasta in Creamy White Sauce, Prawn and Dill Pesto Pasta, and Mushroom Pasta with Pesto Rosso. If you like pasta, you might also like my recipe for Minestrone Soup, which is a hearty soup that combines vegetables and pasta.

Equipment Needed

Saucepan for boiling pasta
Pan for frying salmon and making pasta
Strainer
Knives and Cutting Board
Spatula

Ingredients Needed for Salmon and Arugula Pasta:

500 gm Pasta
350 gm Fresh Salmon
Salt; to taste
⅓ tsp Pepper Powder
1 tbsp Olive Oil
2 tbsp Butter
4-5 Garlic Cloves
1 Big Onion; finely chopped
150 ml White Wine
200 gm Fresh Cream
50-60 gm Fresh Arugula Leaves
2 Pinches Lemon Zest
2 tbsp Lemon Juice
½ tsp Crushed Black Pepper
Fresh Arugula Leaves for garnishing

Some Notes about Ingredient Sourcing in Germany:

Pasta: You get both fresh and dry pasta eaily in supermarkets in Germany. Fresh pasta is available in the refrigerator section.
Salmon: Easily available in the refrigerator section. I usually buy the big pack for 2 kgs from Aldi and use it over 2-3 days for various dishes.
Salt: Read my article about salt in supermarkets in Germany here.
Pepper Powder: Easily available in supermarkets. It is called Pfeffer Schwarz gemahlene (meaning black pepper powder).
Olive Oil: I used Virgin Olive Oil (natives Olivenöl in German). Read more about oil in supermarkets in Germany here.
Butter: I used Deutsche Marken Butter, ungesalzen. Read more about butter in supermarkerts in Germany here.
Garlic, Onion, Arugula and Lemon: Easily available in supermarkets in Germany. They are called Knoblauch, Zwiebeln, Rucola and Zitronen respectively.
White Wine: You can buy any white wine. I used Bio Wine from Demeter.
Fresh Cream: I used Schlagsahne. You can read more about cooking cream in supermarkets in Germany here.
Lemon Zest: You can either take out fresh lemon zest using a grater. Grate only the skin (not the pith, the white part), OR buy prepackaked lemon zest.
Crushed Black Pepper: You get pepper crusher in the spices section in supermarkets. It is called Pfeffermühle. It is usually pre-filled with peppercorns. These are usually for one time use. Once the peppercorns get over, you can’t refill them. I use a good quality pepper crusher from wmf which is a very useful tool in the kitchen. Alternatively, use a mortar and pestle.

Method to make Salmon and Arugula Pasta:

Cook pasta as per the instructions on the pack.
Wash and pat dry the salmon and cut it into big pieces. Rub salt and pepper on the salmon (on both sides). Keep it aside.
Heat oil in a pan and spread it on the pan. Place the fish in the pan. Fry them on medium-high heat till they are cooked through.
Once cooked, transfer them from the pan to the cutting board. Cut them into pieces.
In the same pan, add butter and let it melt. Add chopped garlic and onion. Fry them on medium heat till the onion becomes translucent.
Add white wine. Mix. Lower the heat and let it simmer for 7-8 minutes.
Then, add fresh cream.
Add arugula leaves and mix.
Add pasta. Mix.
Add lemon zest, lemon juice, crushed black pepper and salt.
Add Salmon. Mix well.
Garnish with fresh arugula leaves and serve.

Here is the recipe in printable format: