Creamy Salmon Penne

This Creamy Salmon Penne should only be eaten as a treat now and again.

Creamy Salmon Penne

This Creamy Salmon Penne should only be eaten as a treat now and again. But when you do have it, oh how happy you will be.

Serves: Two

Time: 40 minutes


  • 1 450g salmon fillet
  • cooking spray
  • 1/8 teaspoon freshly ground pepper
  • 2 tablespoons margarine
  • 3 cloves garlic, minced
  • 2 tablespoons flour
  • 2 cups milk
  • 3/4 cup grated fresh Parmesan cheese
  • 120 grams penne pasta (uncooked)


Cook pasta following the packet directions. In a large pan over medium heat, place salmon, skin side down, and cook until salmon is done. Flake the salmon into bite-sized pieces and set aside. In a saucepan over medium heat, melt margarine; add garlic and sauté for one minute. Add flour and cook for a further minute, then gradually add hot milk and cook until slightly thickened and bubbly, all the while stirring constantly. Add 1/2 cup plus two tablespoons of cheese and keep stirring until cheese melts. Pour the sauce over the cooked pasta and toss until coated. Top with salmon and sprinkle with remaining cheese.



    To make a comment, please register or login
    Big Yin
    11th Jun 2018
    I presume that, where the instruction is that the salmon be placed skin-side down in a large pan over med-heat until cooked, it should read in a large FRYpan COATED LIGHTLY WITH COOKING OIL SPRAY etc etc etc.
    The recipe is very specific about using margarine. Is there anything wrong with using butter? Or oil for that matter? If not, please say so.
    That direction about adding "half a cup": half a cup of what ? .... the creamy sauce described in the previous sentence I suppose?
    So many suppositions for what is, on the face of it, a simple recipe!

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