Salmon and leek pasta

Every bite of this creamy pasta dish includes both salmon and zesty leeks.
A glass serving dish of Salmon and leek pasta, beside two portions in gray ceramic bowls.
6 servings / 40 min

Prep 15 min / Cook 25 min

  • 1 tbsp (15 mL) canola oil
  • 2 leeks, white and light green part only, thinly sliced
  • 5 cloves garlic, minced
  • 3 tbsp (45 mL) all purpose flour
  • 1/4 tsp (1 mL) hot pepper flakes
  • 2 cups (500 mL)1 or 2% milk
  • 1 cup (250 mL) sodium reduced vegetable or chicken broth
  • 2 tbsp (25 mL) tomato paste
  • 12 oz (375 g)  boneless skinless salmon fillets
  • 2 tbsp (25 mL) each chopped fresh parsley and basil
  • 1 lb (500 g) penne pasta
  1. In a large skillet, heat oil over medium heat. Add leeks and garlic and cook, stirring for about 8 minutes or until softened and starting to become golden. Stir in flour and hot pepper flakes;  cook for 1 minute. Whisk in milk and broth and cook, stirring for about 8 minutes or until thickened. Whisk in tomato paste.
  2. Add salmon; cover and cook for about 6 minutes, stirring occasionally until salmon starts to flake. Stir in parsley and basil.
  3. Meanwhile, in a pot of boiling water cook pasta for about 8 minutes or until tender but firm. Drain well and return to pot.
  4. Pour leek and salmon sauce over pasta and toss to coat well. Salmon will break up into smaller pieces as it coats pasta.
Nutritional info per serving (1 of 6)
  • Calories 500
  • Protein 25 g
  • Total fat 13 g
    Saturated fat 3 g
    Cholesterol 40 mg
  • Carbohydrates 71 g
    Fibre 3 g
    Sugars 9 g
    Added sugars 0 g
  • Sodium 190 mg
  • Potassium 650 mg

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