Recipes Seafood Fish Salmon Creamy Salmon and Leek Pasta 4.5 (83) 59 Reviews 9 Photos A super easy springtime pasta! Not too heavy, not too light, some would say, "just right." Not many ingredients but big time flavor. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on August 11, 2024 Save Rate Print Share Add Photo 9 9 9 9 Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Servings: 2 Yield: 2 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients ½ (8 ounce) package spaghetti 1 tablespoon butter 1 large leek - light parts only, rinsed, and chopped salt to taste ½ cup white wine ½ lemon, juiced 1 cup creme fraiche 1 teaspoon tarragon Dijon mustard 1 pinch cayenne pepper, or to taste 6 ounces skinless, boneless salmon, sliced ½ cup chopped cilantro, or to taste 1 pinch cayenne pepper Directions Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return to the pot. Melt butter in a saucepan over medium heat. Cook and stir leek in butter until slightly softened, 6 to 7 minutes; season with salt. Pour white wine and lemon juice over the leeks, and bring to a boil while scraping any browned bits of food from the bottom of the pan with a wooden spoon. Simmer until most of the liquid evaporates, about 5 minutes. Stir creme fraiche, mustard, and 1 pinch cayenne pepper into the leek mixture. Reduce heat to low and let cook until warmed, about 5 minutes. Add salmon to sauce; cook and stir until salmon starts to flake and is no longer pink in the center, 2 to 3 minutes. Remove pan from heat and stir in cilantro. Pour sauce over spaghetti; toss to coat. Garnish with a pinch of cayenne pepper. Chef's Notes This recipe will work with any other fish, poultry, or meat. You can use cilantro, parsley, tarragon, or your favorite chopped fresh herbs. I Made It Print 109 home cooks made it! Nutrition Facts (per serving) 896 Calories 57g Fat 62g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 896 % Daily Value * Total Fat 57g 73% Saturated Fat 33g 167% Cholesterol 216mg 72% Sodium 207mg 9% Total Carbohydrate 62g 23% Dietary Fiber 5g 17% Total Sugars 9g Protein 31g 63% Vitamin C 35mg 38% Calcium 119mg 9% Iron 5mg 25% Potassium 711mg 15% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.