Vida Recetas Editorial
Spaghetti with salmon and walnuts is an easy and elegant recipe that combines the softness of fresh salmon with the crunchy touch of walnuts, all wrapped in a creamy sauce made with evaporated milk. Originating from Mediterranean cuisine, this pasta is perfect for a weekday dinner or for impressing guests without much fuss.
The dish is prepared by browning garlic in olive oil, adding walnuts and sautéed salmon, and then reducing the evaporated milk to create a silky sauce. The spaghetti is cooked al dente and bathed in this aromatic mixture. The result is a balance of flavors: the salmon adds richness, the walnuts provide a textural contrast, and the garlic gives a fragrant background.
Ideal for pasta lovers looking for a nutritious and quick option, this spaghetti recipe will become a classic in your repertoire.
Cook
60 min
Servings
2
Heat EVOO at the base of the pan and brown the beaten and skinless garlic. Add the chopped walnuts and sauté and then add the peppered salmon and sauté. Discard the garlic.
Add the evaporated milk and reduce for 10 minutes over medium-high heat. We booked.
Add the spaghetti to a pot with plenty of boiling water, a splash of EVOO and a pinch of salt, and give it 10-11 minutes. We will have the pasta al dente. 👉 When we take a spaghetti and when we cut it in half there is a little white dot, that is al dente. The photo is not very good, although you can guess.
Serve the pasta on a plate and drizzle with the sauce obtained previously. Optionally, you can add a touch of grated or powdered cheese.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 60 minutes.
This recipe is designed for 2 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
