By: Jennifer Murray

Creamy Salmon and Dill Pasta Recipe

easy creamy salmon and dill pasta

I love when a throw together meal turns into a “keeper”.  And there’s something about rotini pasta that makes it more kid-friendly! Here’s the conversation that happened after this meal was devoured: 

Brad: You should totally make this meal again.

Me: Really? It’s a keeper?

Brad: Yes. Write it on your meal plan for next week.

Me: I didn’t even write the recipe down.

Brad: Write it down. Go! Now! Blog it.

And so here we are…

I usually buy frozen wild Alaska salmon by the bag. Combine it with some pasta and several ingredients you may already have on hand, and you have a meal in under 30 minutes!

What’s your favorite way to eat salmon?

5 Responses to “Creamy Salmon and Dill Pasta Recipe”

  1. Crystal
    May 2, 2012 at 10:11 am #

    We have killer salmon out here in Oregon (we’re only an hour away from the Pacific in Salem), so I’m a big fish fan. I love drizzling honey and basalmic vinegar over the salmon fillets, placing some mandarin oranges on top, wrapping them in foil, then throwing them in the slow cooker on high for 2-3 hours. Couldn’t be easier or yummier!

  2. Barbara Manatee
    May 2, 2012 at 8:37 pm #

    That sounds super yummy! Thanks for sharing!

  3. Dhyann
    May 2, 2012 at 10:46 pm #

    This looks perfect for the pasta! But my husband don’t like salmon at all.. I think I should give this a try.. Thanks!
    Dhyann recently posted.. used cars gloucester

  4. Sarah L
    May 3, 2012 at 2:34 am #

    Honey BBQ’d on a cedar plank. Sometimes I’m afraid my kids are going to stab each other with their forks scrambling for the last serving!

  5. connie ashenfelter
    May 5, 2012 at 11:12 am #

    That sounds amazing!

    We usually do a more mild frozen fish, since we were spoiled with how fresh salmon tastes growing up in Oregon/Alaska. 🙂

    However, here’s is another keeper recipe that is so simple it’s ridiculous.

    3lb bag of frozen chicken
    1-2 cans of whole kernel corn
    1-2 cans of black beans (or whatever beans you prefer)
    15-20 oz of your favorite salsa.

    Cook on low in crock pot all day ( 6-8 hours)
    Shred chicken with 2 forks( it usually just falls apart)
    add 1 block of cream cheese and let it cook another 1/2 hour
    ( i like to add a packet of taco seasoning for a little more
    mexican flavor)

    ENJOY in a tortilla, over rice, or even pasta…
    it is SO good!!

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