Creamy Parmesan Egg Noodles with Salmon
About this Recipe
By: Caitlin Greene
You are going to just love this easy, creamy egg noodle recipe. I mean, isn’t it amazing when dinner is on the table in under 30 minutes? Even better—when dinner has less than 15 minutes of prep time? I have for you below an effortless recipe to prove how simple creating a hearty and delicious meal can be. I partnered with Pennsylvania Dutch® Noodles to create an easy-to-prepare dish with both minimal ingredients and prep time. It just so happens that this one turned out to be a major winner for the whole family— we’ve eaten it multiple times in the last week! I used the ‘Hearty Homestyle’ Egg Noodles for this recipe and added some roasted wild salmon for extra protein—I also discovered that parmesan cheese and salmon are an amazing flavor combo! We begin by quickly roasting the salmon and cooking the noodles—then the sauce comes together in less than five minutes in the blender. Once we combine the noodles, sauce and salmon into one pot, we have a hearty weeknight meal for the whole family!
Ok, so what makes this meal so special?
- Taste: The flavors of this dish remind me of my recent trip to Italy—the buttery sauce with notes of Parmesan and a mild kick of black pepper—it almost resembles a lighter fettuccine sauce. The plump and savory egg noodles absorb all that luscious flavor—like a dish you’d get at a nice restaurant, but without burning a hole in your wallet! The flavor is my favorite characteristic of these noodles—the egg adds much more depth than your traditional noodle. The salmon adds a mild yet hearty addition—it keeps the dish light yet filling.
- Texture: The egg noodles, cooked to your liking, are wide and silky in texture, making them the perfect vehicle for a creamy sauce. Pairing them with salmon adds a tender meaty component.
- Ease: With less than 15 minutes of prep time, along with a quick-cooking protein and easy blender sauce, this gourmet dish comes together in no time! Plus—the ingredients are minimal, fresh and Pennsylvania Dutch® Noodles are made with real ingredients—Durum wheat flour and eggs.
To make this recipe, we start by seasoning the salmon with salt and pepper and placing it in the oven to roast for ten minutes. While the salmon cooks, we cook the Pennsylvania Dutch noodles in a pot of boiling water—I like my noodles slightly al dente and cook them for roughly nine minutes. Before draining the noodles, we reserve some of the noodle water to make the creamy sauce. Bonus—we get to minimize food waste and maximize flavor in one shot! Once the salmon and noodles are done cooking, we blend together the hot noodle water, Parmesan cheese, cornstarch, salted butter and black pepper. We place the cooked noodles back on the heat then add the sauce and toss it with the noodles as we watch it thicken into a creamy coating. Last, we turn off the heat, toss the flaked salmon with the saucy noodles and the dish is ready to serve!
Pennsylvania Dutch® Noodles has been delivering noodles to American families for over 100 years. The Hearty Homestyle variety comes in 12-ounce bags, and is a versatile shape for all sorts of ‘everyday’ dishes. Like all of Pennsylvania Dutch® Noodles, they are made with real ingredients—100% North American-grown Durum Semolina and eggs—no artificial colors or flavors.
Creamy Parmesan Egg Noodles with Salmon
- ¾ pound wild salmon
- Salt/black pepper
- 1 12-ounce bag Hearty Homestyle Pennsylvania Dutch Noodles
- 4 quarts water
- 1 ½ cups reserved pasta water (still warm)
- 3 ounces grated Parmesan cheese
- 2 tablespoons cornstarch
- 5 tablespoons salted butter
- ½ teaspoon black pepper
- Sea Salt flakes
- Chopped parsley
- More black pepper
- Preheat the oven to 400. Line a baking sheet with parchment paper.
- Next, fill a large saucepan with 4 quarts of water, and heat over high heat to bring the water to a boil.
- Add the salmon, skin side down, to the center of the baking sheet. Season the salmon with salt and pepper and bake for 10 minutes, until the salmon is cooked through.
- While the salmon is cooking, add the Pennsylvania Dutch noodles to the boiling water and cook for 9 minutes (for slightly al dente), then reserve 1 ½ cups of the warm noodle water before draining the noodles.
- Next, make the sauce. Add the reserved noodle water, Parmesan cheese, cornstarch, butter and black pepper to a high-speed blender and blend until smooth.
- Remove the salmon from the oven and carefully flake the fish into pieces, discarding the skin. Set the salmon aside.
- Add the pasta back to the saucepan, and heat over medium heat on the stove. Add the sauce and toss the noodles with the sauce for 1-3 minutes, until the sauce thickens and coats the noodles. Add the salmon to the noodles and toss again to combine.
- Serve the noodles with sea salt flakes, chopped parsley and more black pepper (if using).